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Asparagus and Kale Salad

Asparagus and Kale Salad

Asparagus and Kale Salad is a great spring salad full of veggies and creamy goat cheese then tossed in a Lemon Dijon Dressing. This fresh salad is great for lunch, dinner or a Sunday brunch!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4
Calories 337 kcal

Equipment

Ingredients
  

  • 1 bunch fresh asparagus
  • 3 tbsp olive oil divided
  • 1 clove garlic minced
  • 6 cups chopped baby kale
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup cherry tomatoes halved
  • 1/2 cup bell pepper diced
  • 1/4 cup scallions diced
  • 4 ounce goat cheese

Dressing

  • 1/4 cup olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest from 1 lemon
  • 1 tsp dijon mustard
  • 2 sprigs thyme leaves fresh
  • 2 leaves basil fresh, minced

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Break off ends of asparagus. Lay asparagus on baking sheet and drizzle with 1 tbsp olive oil and sprinkle on minced garlic.
    1 bunch fresh asparagus
  • Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
  • While asparagus is roasting, place kale in a large bowl and drizzle with remaining 2 tbsp olive oil, garlic, salt and pepper. Massage kale leaves by scrunching and releasing handfuls of kale, repeating over and over until the kale has softened to your liking. Don't over massage, or the leaves will get soggy.
    3 tbsp olive oil, 1 clove garlic, 6 cups chopped baby kale, 1/2 tsp salt, 1/4 tsp black pepper
  • In a small bowl, whisk together 1/4 cup olive oil, fresh lemon juice, lemon zest dijon mustard, basil and fresh thyme. Set aside.
    1/4 cup olive oil, 2 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, 1 tsp dijon mustard, 2 sprigs thyme leaves, 2 leaves basil
  • Remove asparagus from oven and cut into bite sized pieces using kitchen shears.
  • To the bowl with the kale, add tomatoes, peppers, scallions, goat cheese and asparagus.
    3/4 cup cherry tomatoes, 1/2 cup bell pepper, 1/4 cup scallions, 4 ounce goat cheese
  • Pour lemon dressing over salad and toss lightly.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1.5cupCalories: 337kcalCarbohydrates: 10gProtein: 9gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 13mgSodium: 433mgPotassium: 481mgFiber: 5gSugar: 4gVitamin A: 5112IUVitamin C: 72mgCalcium: 162mgIron: 4mg
Keyword asparagus, kale, salad
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