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

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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