You are using an outdated browser that our site DOES NOT support. Please click here to update your browser.

There is a problem with your payment method. To continue using Sweet & Saucy, please update your payment method.

Asparagus Salad Recipe

Name: Asparagus Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 bunch asparagus, trimmed and cut into 1-2 inch pieces; 1.5 cups dry Israeli couscous (or orzo, quinoa, or regular couscous); 0.5 cup kalamata olives, pitted and sliced; 0.5 cup feta cheese (optional); 0.5 cup toasted pine nuts (optional); 0.25 cup fresh mint; 0.5 cup Italian parsley, chopped; 2 tablespoons tarragon (optional); 3 scallions, sliced at a diagonal; 1 lemon, zested (divided); 1 tablespoon olive oil; salt and pepper to taste; red pepper flakes (optional); 0.25 cup lemon juice; 0.25 cup red wine vinegar; 1 teaspoon Dijon or whole grain mustard; 2 cloves garlic, finely minced; 1 teaspoon dried mint (optional); 0.5 cup extra virgin olive oil; 1 teaspoon salt; 0.5 teaspoon pepper

This Greek-inspired Asparagus Salad recipe is easy, zesty, and bright! Made with fresh spring asparagus, pearl couscous, kalamata olives, pine nuts, feta, lemon zest, and fresh mint all tossed in a lemony dressing. Vegan-adaptable.

4.7 from 151 votes

40 mins

Total Time

servings

Jump to Recipe

How to Make the Best Asparagus Salad

This bright and zesty asparagus salad is the perfect way to celebrate fresh spring vegetables. Inspired by Greek and Mediterranean flavors, it combines roasted asparagus with hearty Israeli couscous, briny kalamata olives, creamy feta, and crunchy pine nuts—all brought together with a vibrant lemon dressing that’s impossible to resist.

What makes this salad so special is its versatility. Serve it warm as a satisfying side dish alongside grilled chicken or fish, or let it chill in the refrigerator for a refreshing cold salad on warmer days. The couscous soaks up all those delicious flavors from the lemony dressing, while the fresh herbs—mint, parsley, and tarragon—add layers of bright, aromatic notes.

Whether you’re looking for a healthy lunch, a potluck contribution, or an elegant side for your next dinner party, this asparagus salad delivers. It’s easy enough for a weeknight meal but impressive enough for entertaining, and it’s easily adaptable for vegan diets by simply leaving out the feta.

Keywordasparagus salad, asparagus salad recipe, asparagus cous cous salad, roasted asparagus salad recipe, spring salad

Ingredients

Salad

Roasted Asparagus

1 tablespoon olive oil
salt and pepper to taste
red pepper flakes (optional)

Lemon Dressing

Instructions

Prepare the Asparagus

Preheat your oven to 425°F.
Trim off the tough woody ends of the asparagus. Cut remaining into 1-2 inch pieces.
Place asparagus in a bowl and drizzle with olive oil. Sprinkle with a generous pinch of salt, cracked pepper, optional chili flakes, and half of the lemon zest. Toss well.
Spread on a parchment-lined sheet pan and roast until tender, about 20-25 minutes. Alternatively, blanch the asparagus in the couscous water during the last 2-3 minutes of cooking time.

Cook the Couscous

Bring a pot of salted water to boil for couscous and cook until al dente according to package directions.
Drain and set aside.

Make the Dressing

In a small bowl, stir together the lemon juice, vinegar, Dijon, dried mint, and garlic.
Whisk in the olive oil a little at a time. Add salt and pepper, mix well and set aside.

Assemble the Salad

Place the drained couscous in a large bowl. Add the roasted asparagus, olives, pine nuts, fresh herbs, scallions, and remaining lemon zest. Toss to combine.
Add the dressing, using just enough to generously coat. Toss in the feta cheese.
Taste and adjust salt and lemon to your liking.
Serve warm, or chill and serve as a cold salad. If serving chilled, taste again before serving and adjust salt, lemon, and olive oil as needed.

Notes

The amount of dressing needed will depend on how much asparagus you use.
For a vegan version, simply omit the feta cheese.
Slivered almonds can be substituted for pine nuts.
This salad can be served warm or chilled—both are delicious!