Warm Asparagus Salad | Midwest Living

Warm Asparagus Salad

Warm Asparagus Salad

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  • Makes: 4 servings
  • Start to Finish 25 mins

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This warm vegetable salad is filled with a flavorful blend of goat cheese, dates, pecans, and a balsamic vinaigrette.


  • 1 pound fresh asparagus spears or one 10-ounce package frozen asparagus spears
  • 2 tablespoons bottled Italian salad dressing
  • Salt
  • Freshly ground black pepper
  • 8 cups mesclun or one 5-ounce package baby mixed salad greens
  • 1/4 cup snipped pitted whole dates
  • 4 ounces crumbled goat cheese
  • 1/4 cup pecans pieces, toasted
  • 1 large tomato, seeded and chopped (optional)
  • Balsamic Vinaigrette (see recipe below)


  1. Snap off and discard woody bases from fresh asparagus. Cut fresh asparagus into 2- to 3-inch pieces. Place a steamer basket in a large saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Evenly arrange fresh or frozen asparagus in steamer basket. Cover and reduce heat; steam for 2 minutes. Remove. Arrange asparagus in a baking pan. Drizzle Italian salad dressing over asparagus. Season with salt and freshly ground pepper. If you like, broil asparagus 4 inches from the heat for 2 to 3 minutes or until lightly browned. Set aside to cool slightly.
  2. To serve, arrange mesclun on 4 large salad plates or 4 dinner plates. Sprinkle dates on top of the mesclun. Sprinkle with goat cheese and pecans. Arrange asparagus on top. If you like, top with chopped tomatoes. Drizzle with some of the Balsamic Vinaigrette. Serve immediately. Makes 4 side-dish servings.

Balsamic Vinaigrette


  • 1/4 cup balsamic vinegar
  • 2 tablespoons packed brown sugar
  • 1 clove garlic
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil


  1. In a food processor or blender, combine balsamic vinegar, brown sugar, garlic, kosher salt, and black pepper. Cover and process or blend until smooth. With processor or blender running, gradually add olive oil and process or blend until combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir just before serving. Makes about 3/4 cup.

Nutrition Facts

(Warm Asparagus Salad)

Servings Per Recipe 4, fiber (g) 4, sodium (mg) 446, pro. (g) 9, cal. (kcal) 493, calcium (mg) 91, carb. (g) 26, vit. C (mg) 21, vit. A (IU) 437, iron (mg) 2, chol. (mg) 13, Fat, total (g) 41, sat. fat (g) 9

Comments (1)

judithh1129g wrote:
This must be a recipe that is used by restaurants. All lettuce. The proportions here are all wrong if you're not a restaurant and are trying to make a nice salad for dinner. I even doubled the dates and pecans, still too much lettuce. I doubt this recipe was tested, it just is not a good salad (except of course if you are a restaurant, then you serve a lot of lettuce with ....oh nevermind.) Just goes to show you ..ya can't depend on the internet recipes, try them at home first. Don't you wish people had the integrity to post a GOOD TESTED recipe and not one that you have to keep fixing.? Didn't use dressing so no comment there.

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