Spring Asparagus Salad with Feta and Lemon Shallot Vinaigrette
If you loved my viral Honeycrisp Brussels Sprout Salad, this fresh spring version is about to be your new go-to. It’s bright, crisp, and packed with seasonal flavor—tender asparagus, hearty kale, sweet matchstick apples, juicy raspberries, salty feta, and crunchy sunflower seeds all tossed together for the perfect balance of textures.
Everything gets coated in a light lemon shallot vinaigrette that ties it all together with a fresh, tangy finish. It’s the kind of salad that feels just right for warmer days—vibrant, refreshing, and satisfying enough to stand on its own or pair with just about anything.
Spring Asparagus Salad with Feta and Lemon Shallot Vinaigrette
This spring salad is a fresh, vibrant twist on my viral Honeycrisp Brussels Sprout Salad, made with asparagus, kale, matchstick apples, raspberries, feta, and sunflower seeds. Tossed in a bright lemon shallot vinaigrette, it’s the perfect crisp, refreshing salad for spring.
Ingredients
- ½ lb asparagus trimmed, blanched, and cut into 2-inch pieces
- ½ lb kale stems removed and finely chopped
- 1 tbsp olive oil for massaging kale
- 1 tsp kosher salt
- ⅓ cup feta cheese crumbled
- 1 Granny-smith apple matchstick-cut
- ½ cup fresh raspberries torn
- ¼ cup salted sunflower kernels
For the Dressing:
- 2 tbsp olive oil
- Juice of 1 lemon
- 2½ tsp honey
- ½ shallot finely minced
Instructions
- Blanch the asparagus – Bring a pot of salted water to a boil. Add asparagus and cook for 1–2 minutes until bright green and just tender-crisp. Transfer immediately to an ice bath, then drain well and pat dry.
- Massage the kale – Add chopped kale to a large bowl with 1 tbsp olive oil and 1 tsp salt. Massage with your hands for 2–3 minutes until softened, darker in color, and slightly tender.
- Make the dressing – In a sealable jar, combine olive oil, lemon juice, mustard, maple syrup (or honey), and minced shallot. Shake vigorously until emulsified.
- Assemble your salad – To the bowl with kale, add blanched asparagus, matchstick apple, raspberries, sunflower kernels, and pistachios.
- Add crumbled feta. Drizzle dressing just before serving and toss gently to coat, keeping raspberries mostly intact.
