Ingredients
Scale
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1 cup marinated artichoke hearts, drained and chopped
- 2 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard (optional)
- 1 clove garlic, minced (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Crumbled feta or shaved Parmesan (optional)
- Toasted pine nuts or sliced almonds (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the asparagus with olive oil, salt, and pepper; spread on a baking sheet. Roast for 15-20 minutes until tender.
- Combine the roasted asparagus, cherry tomatoes, and marinated artichoke hearts in a large bowl.
- Whisk together lemon juice, olive oil, salt, pepper, and Dijon mustard in a small bowl to make the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine before serving.
Notes
Serve warm or at room temperature. Great as a side dish, light main, or potluck contribution. Can be customized with cheese or nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: asparagus salad, tomato salad, spring salad, healthy salad, vegetarian recipe