Why You’ll Love This Recipe
This salad is a celebration of spring’s best ingredients! The toasted bread cubes are infused with the richness of butter and herbs, offering a crispy, savory contrast to the fresh, crisp vegetables. The lemon dressing brightens the dish with its tangy sweetness, complementing the earthiness of the asparagus and the peppery notes of arugula. With a mix of textures—crispy bread, tender asparagus, and crunchy peas—it’s a delightful, well-rounded dish that’s easy to prepare and bursting with fresh, seasonal flavor.
Ingredients
For the salad:
8 cups cubed artisan bread, cut into 1/2-inch pieces
1/4 cup Land O’Lakes® Butter with Olive Oil & Sea Salt, melted
1 teaspoon finely chopped chives
1 teaspoon finely chopped parsley
1 large bunch asparagus, ends trimmed and cut into 1-inch pieces
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
3 cups baby arugula
1 cup fresh or frozen peas (thaw peas if using frozen)
1/2 cup crumbled feta cheese
For the Lemon Dressing:
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon white or golden balsamic vinegar
1/2 teaspoon honey
1 tablespoon minced shallot
1 clove garlic, minced
Salt and freshly ground black pepper to taste
For the garnish:
1 tablespoon chopped chives
1 tablespoon chopped parsley
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the croutons: Preheat the oven to 375°F (190°C). In a large bowl, toss the cubed artisan bread with the melted butter, chives, and parsley. Spread the bread cubes in a single layer on a baking sheet. Toast in the oven for 12-15 minutes, or until the cubes are golden brown and crispy. Remove from the oven and set aside.
- Cook the asparagus: Heat the tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 4-5 minutes, or until tender but still vibrant green. Season with salt and freshly ground black pepper to taste. Remove from the skillet and set aside to cool slightly.
- Assemble the salad: In a large mixing bowl, combine the arugula, peas, crumbled feta, and the cooked asparagus. Add the toasted bread cubes to the salad and gently toss to combine.
- Make the lemon dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, honey, minced shallot, garlic, salt, and pepper until well combined. Taste and adjust the seasoning if necessary.
- Toss the salad: Drizzle the lemon dressing over the salad and toss gently until everything is well coated.
- Garnish and serve: Sprinkle the salad with chopped chives and parsley for an extra burst of color and freshness. Serve immediately, and enjoy!
Servings and Timing
This recipe serves 4-6 people.
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes
Variations
- Add Protein: For a heartier salad, add grilled chicken, shrimp, or even a poached egg on top.
- Cheese Alternatives: Swap the feta for goat cheese, ricotta salata, or a sharp Parmesan for different flavor profiles.
- Vegan Option: Omit the feta cheese and use a dairy-free butter for the croutons to make this salad vegan-friendly.
- Roast the Asparagus: For an even deeper flavor, you can roast the asparagus in the oven instead of sautéing it. Simply drizzle with olive oil and roast at 400°F (200°C) for about 12-15 minutes.
Storage/Reheating
This salad is best served fresh, as the croutons will lose their crunch over time. If you have leftovers, store the salad components (dressing, croutons, vegetables, and greens) separately in airtight containers. The salad ingredients will stay fresh for 1-2 days in the refrigerator, but the croutons should be eaten the same day for optimal crunchiness. You can store the dressing in the fridge for up to a week.
FAQs
Can I make this salad ahead of time?
While it’s best to assemble this salad just before serving, you can prepare the individual components ahead of time. Store the toasted bread cubes and dressing separately, and assemble the salad just before serving.
Can I use frozen asparagus?
Fresh asparagus is recommended for the best texture, but you can use frozen asparagus if needed. Just be sure to thaw it and pat it dry before cooking.
Can I use a different type of lettuce?
Yes! If you prefer a milder green, you can swap arugula for spinach, mixed greens, or even romaine lettuce.
How do I prevent the bread cubes from getting soggy?
To prevent the bread cubes from getting soggy, don’t dress the salad until right before serving. Toss the bread with the dressing just before eating so it stays crisp.
How can I make this salad gluten-free?
Use gluten-free bread for the croutons to make the salad gluten-free.
Can I use a different type of vinegar?
You can substitute white balsamic vinegar with apple cider vinegar or red wine vinegar for a slightly different flavor.
Can I substitute honey with another sweetener?
Yes! You can substitute honey with maple syrup, agave, or even a little bit of brown sugar, depending on your preferences.
How can I make this salad spicier?
For a little heat, add a pinch of red pepper flakes to the dressing or top the salad with thinly sliced fresh chili peppers.
Can I add other vegetables to this salad?
Absolutely! You can add roasted carrots, cucumbers, or radishes for extra texture and flavor.
How do I store the leftover dressing?
Store any leftover dressing in an airtight container in the refrigerator for up to one week. Shake or whisk before using again.
Conclusion
This Spring Asparagus and Arugula Salad with Lemon Dressing is a fresh, vibrant dish that captures the essence of spring in every bite. The combination of tender asparagus, crispy bread cubes, and creamy feta, all brought together by the bright, tangy lemon dressing, makes it a perfect addition to any meal. Whether you serve it as a side dish or a light main course, this salad is sure to impress your guests and satisfy your taste buds. Enjoy the crisp, refreshing flavors of the season with every bite!
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Spring Panzanella Salad
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Spring Asparagus and Arugula Salad with Lemon Dressing is a fresh, vibrant dish that highlights spring’s best ingredients. With tender asparagus, crisp arugula, sweet peas, and a tangy lemon dressing, it’s a well-balanced salad that’s perfect for any occasion. Topped with toasted bread cubes and creamy feta, this salad offers a satisfying crunch and a burst of seasonal flavor.
Ingredients
For the salad:
- 8 cups cubed artisan bread, cut into 1/2-inch pieces
- 1/4 cup melted Land O’Lakes® Butter with Olive Oil & Sea Salt
- 1 teaspoon finely chopped chives
- 1 teaspoon finely chopped parsley
- 1 large bunch asparagus, ends trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 3 cups baby arugula
- 1 cup fresh or frozen peas (thawed if frozen)
- 1/2 cup crumbled feta cheese
For the Lemon Dressing:
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon white or golden balsamic vinegar
- 1/2 teaspoon honey
- 1 tablespoon minced shallot
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
For the garnish:
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
Instructions
-
Prepare the croutons: Preheat the oven to 375°F (190°C). Toss cubed bread with melted butter, chives, and parsley. Spread the bread cubes on a baking sheet and toast for 12-15 minutes until golden and crispy. Set aside.
-
Cook the asparagus: Heat olive oil in a large skillet over medium heat. Sauté asparagus for 4-5 minutes until tender but vibrant green. Season with salt and pepper, then set aside to cool slightly.
-
Assemble the salad: In a large mixing bowl, combine arugula, peas, crumbled feta, and cooked asparagus. Add the toasted bread cubes and toss gently.
-
Make the lemon dressing: In a small bowl or jar, whisk together olive oil, lemon juice, balsamic vinegar, honey, shallot, garlic, salt, and pepper until combined. Taste and adjust seasoning.
-
Toss the salad: Drizzle the lemon dressing over the salad and toss to coat evenly.
-
Garnish and serve: Sprinkle with chopped chives and parsley before serving.
Notes
- Add Protein: For extra heartiness, top with grilled chicken, shrimp, or a poached egg.
- Cheese Alternatives: Swap feta for goat cheese, ricotta salata, or Parmesan for a different flavor.
- Vegan Option: Omit feta and use dairy-free butter for croutons.
- Roast the Asparagus: Roast asparagus for deeper flavor—drizzle with olive oil and roast at 400°F (200°C) for 12-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean