This light, nutritious salad was crafted to celebrate asparagus season. It’s the perfect example of how a few pantry staples can transform into something special. With creamy feta and toasted walnuts, each bite delivers freshness, crunch, and tangy depth.
6 tbsp balsamic vinegar
1/4 cup olive oil
2 tsp Dijon mustard
2 tsp honey
1 garlic clove, minced
Salt and pepper
2 lbs asparagus, trimmed and chopped
10.5 oz grape tomatoes, halved
2/3 cup walnuts, toasted
4 oz feta cheese, crumbled
Directions:
1 Reduce balsamic vinegar by half over medium heat.
2 Mix in olive oil, mustard, honey, garlic, salt, and pepper. Set aside.
3 Boil asparagus 4–5 minutes, then shock in ice water. Drain well.
4 Add asparagus, tomatoes, and walnuts to a large bowl.
5 Drizzle vinaigrette and gently toss.
6 Sprinkle with feta in two stages to prevent discoloration.
Prep Time: 10 minutes
Kcal: 237
