This Asparagus Salad Recipe has roasted asparagus, cherry tomatoes, garlicky couscous, and feta, tossed in a balsamic vinaigrette. A fresh, flavorful spring salad everyone loves!
author’s note
The Salad I Make Every Easter Without Fail!
This Asparagus Salad always reminds me of Easter dinner growing up. My mom made a version of this salad almost every year, and it was the first dish to disappear from the table.
I remember sneaking bites of the roasted asparagus straight from the sheet pan while everything else was being prepped. There was just something about the way it caramelized in the oven. It became slightly sweet, tender, and so much more flavorful than plain steamed asparagus.
When I started making my own version, I wanted something that still felt like that nostalgic Easter salad, but with a little more substance. So I added garlicky couscous to make it heartier, tossed in fresh tomatoes for brightness, and finished it with feta and my go-to balsamic vinaigrette.
Now this Asparagus Salad shows up on my spring table every single year. It’s easy, colorful, and always gets compliments.
Asparagus Salad Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Asparagus | Look for firm, bright green spears. Thicker stalks roast up sweeter and more tender. |
| Couscous | I use roasted garlic & olive oil couscous for extra flavor. Plain Moroccan couscous works too. |
| Cherry tomatoes | Use grape tomatoes or even diced Roma tomatoes if needed. |
| Feta cheese | Swap for goat cheese or shaved Parmesan for a different flavor. |
| Balsamic vinegar | Use a good-quality balsamic for the best flavor in the dressing. |
How To Make This Asparagus Salad Recipe
- Roast asparagus with olive oil, salt, and pepper until tender and slightly caramelized.
- Prepare the couscous according to the package directions and let it cool.
- Make the dressing by reducing the vinegar, then mixing in the rest of the ingredients.
- Toss everything together with the tomatoes and dressing.
- Finish with feta right before serving.
Quick Tip
Asparagus size changes its flavor! Thin ones are mild and soft, while thick ones are stronger and chewy.
Chelsea’s Recipe Tips
My Best Tips After Years Of Making This:
- Add cheese last: Sprinkle it on right before serving so it stays creamy.
- Season: The couscous, dressing, and feta all add salt, so add extra salt slowly.
- Lemon: An extra squeeze of fresh lemon right before serving brightens all the flavors.
- Chill dressing: Refrigerate the dressing so the reduced balsamic cools and tastes its best on this asparagus salad recipe.
Storage
Eat this Asparagus Salad recipe fresh. If it sits too long, the dressing makes everything soft.
Make Ahead: Prep ingredients and keep them separate in the fridge. Mix right before eating.
More Flavorful Spring Recipes:
Asparagus Salad
Video
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch
Ingredients
- 1 pound asparagus
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon
- 1 (5.8-ounce) package roasted garlic and olive oil couscous see note 1
- 1 cup halved cherry tomatoes
- 1/3 cup crumbled feta cheese
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 1 teaspoon Dijon-style mustard
- 1/2 tablespoon honey
Instructions
- Preheat oven to 425°F. Juice the lemon using a citrus juicer to get 1 tablespoon lemon juice. Break the woody ends off the asparagus. Toss asparagus, olive oil, salt, and pepper together on a large sheet pan. Space out asparagus on a sheet pan so it has plenty of room to roast; if the pan is crowded, it will steam instead of roast.
- Bake in the oven for 7–15 minutes, cook time depends on the asparagus thickness; thinner stems will cook very quickly. Flip the spears once halfway through. Remove and squeeze 1 tablespoon lemon juice over the spears. Allow to cool and chop into 2-inch pieces.
- Prepare the packaged couscous according to package directions. Transfer to a large bowl and allow to cool (see note 1).
- Pour the balsamic vinegar in a small pot over medium heat. Bring to a boil and reduce until the vinegar is halved (about 1-1/2 tablespoons). This happens very quickly once it is boiling, so don’t walk away.
- Allow the reduced balsamic to cool slightly, then add to a mason jar. Add remaining dressing ingredients and season to taste with salt and pepper. Seal the jar and shake to combine. You may need to stir the dressing to get the honey incorporated. Place in the fridge to chill until ready to dress salad; shake again before topping the salad.
- Halve the cherry tomatoes. Add the tomatoes and asparagus to the large bowl with the couscous. Gently toss. Shake the dressing and drizzle it over the salad to taste. Add another squeeze of fresh lemon juice, if desired. Gently toss again and top with the crumbled feta cheese. Taste and adjust seasoning if needed. Enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is wonderful! I didn’t have feta, so I used goat cheese. Had a box of parmesan couscous. Substituted a Cherokee purple heirloom tomato for the cherry tomatoes. Ate the first night still slightly warm, ate the rest two days later cold. Good both ways! Plan to take this to a family potluck on Father’s Day, as a side.
So thrilled this was a hit! Thanks for the comment 🙂
A quick easy salad. I made it with plain couscous and added roasted cherry tomatoes which I roasted with the asparagus. I also used 2 bunches of asparagus. We had it with baked salmon and it was lovely. I had leftovers with a couple of boiled eggs for breakfast the next morning. I am planning on making this for meal prep lunches during this time of isolation. (P.S. Hi from Sydney, Australia ;))
Thanks so much for your comment! I’m so happy you guys enjoyed this Asparagus Salad so much! Hope all is well in Australia! 🙂
This salad is very nice for Christmas, red, green, and white. Something different from the run of the mill side dish. Very tasty!!
Thanks so much Jody!
Does this improve overnight or with a few hours in the fridge?
I usually prefer this salad most freshly made!
I made this today with brown rice since I needed something gluten free. It was amazing! I roasted the tomatoes as well; this definitely made for a messier appearance than your beautiful photos, but the taste was divine. The balsamic reduction was a wonderful idea. Thank you for this recipe!
I’m so happy you enjoyed this dish Hana! 🙂 Thank you for your kind comment!
I didn’t have couscous so I made this with quinoa, absolutely delicious. Even my asparagus hating husband said YUM!!! this is really, really good. So I am making it again tonight for our meatless Good Friday dinner. Thanks for sharing this wonderful recipe
I’m so thrilled this was a hit! 🙂 Thanks so much for the comment!
You had me at feta! We have been on a couscous kick lately. Largely because my 3 year old LOVES it. This looks absolutely wonderful!
I love allll of the components here, especially the asparagus and the feta 🙂