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Roasted Asparagus, Strawberry and Walnut Salad

Roasted Asparagus, Strawberry and Walnut Salad

5 star rating
 

Fresh asparagus, strawberries, spinach and walnuts with a light raspberry vinaigrette.

Submitted by: tyxe

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Photo by: Kristina, "The Budget Diva"

Ingredients
  • 1 lb fresh asparagus, tough ends snapped off, cut into 1 inch pieces
  • 1 tablespoon olive oil
  • 1 10 oz pkg fresh spinach, torn in bite sized pieces
  • 1 pint strawberries, hulled and sliced
  • 1/2 cup toasted walnuts, coarsely chopped
  • Dressing:
  • 1/2 cup vegetable oil
  • 1/4 cup raspberry vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
 
Method

Preheat oven to 400 degrees and line a broiler pan with foil. In a large bowl, toss asparagus in olive oil and arrange on pan in a single layer. Roast until crisp tender, about 15 minutes. Remove from oven and cool to room temperature. Meanwhile, mix spinach, strawberries and walnuts in a large bowl and whisk dressing ingredients together. Add roasted asparagus and dressing to spinach mixture then toss to coat. Serve immediately.

 
Notes:

Leftovers of this salad will make a delightful lunch the next day.

 
Number of Servings: 6-8
 
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