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.
TIPS
Slice the apples into matchstick size pieces. This provides the best texture and crunch.
Don’t skip massaging the kale. Massaging the kale in oil breaks it down into a tender and less bitter leaf, making it more palatable.
Use fresh raspberries. This salad shines with the freshest ingredients, especially fresh raspberries. They add a tart, bright flavor that rounds out the salad.
FAQs
Q: Do I need to blanch the asparagus?
A: Technically, you do not need to blanch the asparagus. Using raw asparagus gives a crunchy texture that is often better shaved. Blanching the asparagus is highly recommended, as it gives you that perfect tender-crisp texture.
Q: How long does this salad last?
A: In an airtight container, it is best eaten within 1–2 days, although some ingredients may need to be refreshed.
Q: How can I make this salad a meal?
A: You can add protein like grilled chicken, tuna, shrimp, or even chickpeas.
Spring Asparagus Salad with Feta and Lemon Shallot Vinaigrette
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.
