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.