This strawberry asparagus salad with ginger balsamic dressing has everything I love in a summer salad: it’s fresh, vibrant, and bursting with flavor. It’s also quick and easy to make, yet elegant enough for summertime entertaining. Grilling the asparagus adds a beautifully smoky note, while the ginger lends a unique twist to the dressing. My goal with this recipe was to create a nourishing, visually appealing, and wonderfully simple summer dish; and I think I succeeded!
The ginger adds not only a subtle, delicious flavor but also a boost of anti-inflammatory benefits. For the best taste and texture, be sure to use fresh (not frozen) ginger here. This recipe is also make-ahead friendly, perfect for warm-weather gatherings!
Step by step instructions for Strawberry and Asparagus Salad with Ginger Balsamic Dressing
Gather all ingredients: Asparagus, strawberries, spinach, extra virgin olive oil, ginger, maple syrup, balsamic vinegar, fine sea salt, hazelnuts and goat cheese.
Add all the dressing ingredients into a glass jar or lidded container....
...tightly close with a lid and shake (or whisk if you do not have a jar) until well combined.
Trim the asparagus spears by either cutting or breaking off the tough ends.
Coat with 1 Tbsp of extra virgin olive oil and sprinkle with salt and pepper.
Cook on a grill or grill pan for about 10 minutes, until the asparagus is tender yet still crisp.
Cut the strawberries into wedges.
Cut the asparagus into bite-sized pieces and assemble your salad.
Strawberry Asparagus Salad with Ginger Balsamic Dressing
This strawberry asparagus salad with ginger balsamic dressing is fresh, vibrant, and bursting with flavor and it is quick and easy to make, yet elegant enough for entertaining!
4
as a side10
minutes15
minutesKeep the screen of your device on
Ingredients
- For the Salad
1 lb asparagus (green or purple)
1 Tbsp extra virgin olive oil
1/4 tsp fine sea salt
pinch black pepper
10 oz strawberries, cut into bite-sized wedges
2 cups spinach, lightly packed (optional)*
- For the dressing
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
1/2-1 tsp peeled and finely grated fresh ginger**
pinch each, fine sea salt and black pepper
- Garnish
2 Tbsp toasted hazelnuts, roughly chopped***
1 oz goat cheese****
Directions
- Heat a grill pan or outdoor grill to medium heat.***** Snap or trim off the woody ends of the asparagus. Toss the asparagus with 1 Tbsp of extra virgin olive oil, ¼ tsp fine sea salt and a pinch of black pepper. Cook for about 8–12 minutes, turning once halfway through. The exact cooking time will depend on the thickness of the spears; they are ready when lightly softened and light grill marks appear on both sides. Cut into bite-sized pieces.
- In the meantime, make the dressing. Add all dressing ingredients to a glass jar (if making the dressing ahead of time, wait to add the ginger until you are closer to serving). Secure the lid and shake vigorously until the mixture is well combined and emulsified.
- To assemble the salad spread the spinach onto a plate or platter, top with the strawberries and asparagus. Scatter with the goat cheese and chopped hazelnuts and drizzle with the dressing.
Notes
- *This salad is delicious with or without the spinach, which is the reason I consider it optional here.
- **If you're making the dressing ahead of time, consider adding the ginger closer to serving. Ginger contains natural fibers and starches that can release into the liquid over time, creating a slightly chalky mouthfeel. To avoid this, simply wait to add the ginger until just before serving. Also, be sure to grate it very finely and don’t be shy! The ginger flavor can easily get overshadowed by the vinegar, so a generous amount helps it shine.
- ***Feel free to substitute sliced almonds if you prefer.
- ****If you are not a fan of goat cheese, feel free to substitute feta or even thinly shaved pecorino will work.
- *****If you do not have a grill pan or grill, a regular sauté pan will work just fine, it just will not produce the same beautiful grill marks and lightly smoky flavor. You can even roast the asparagus instead of sautéing if you prefer!
This salad was scrumptious! I couldn’t stop devouring it and can’t wait to make this savory sweet perfection again. Thank you!
Awe-thank you so much! I am so happy to hear you loved it! ♥️
YUM!!!
♥️♥️ It really is!