Roasted Asparagus Salad with Dark Balsamic

Description

Asparagus, red onion, and sweet pepper are roasted until tender and lightly caramelized, then tossed warm with crisp bacon, dried cranberries, toasted almonds, and a rich 25 Star Dark Balsamic vinaigrette. A fresh balsamic finish adds brightness to this savory-sweet spring salad.

Recipe Overview

Servings: 6
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–35 minutes

Ingredients

2 pounds fresh asparagus, trimmed and cut into 1½-inch pieces
⅓ cup red onion, cut into thin wedges
½ cup sliced sweet red pepper
1 tablespoon Arbequina Extra Virgin Olive Oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 slices bacon, cut into ½-inch pieces
¼ cup dried cranberries

Dark Balsamic Vinaigrette
3 tablespoons Arbequina Extra Virgin Olive Oil
3 tablespoons 25 Star Dark Balsamic Vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For Finishing
3 tablespoons slivered almonds, toasted
1–2 teaspoons 25 Star Dark Balsamic Vinegar, for finishing

Instructions

• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.

• Place the bacon in a skillet over medium heat and cook, stirring occasionally, until browned and crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate and set aside.

• Toss the asparagus, red onion, and sweet red pepper with 1 tablespoon Arbequina Extra Virgin Olive Oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread in a loose single layer on the prepared baking sheet. If the vegetables are crowded, divide them between two pans.

• Roast for 10–14 minutes, tossing once halfway through, until the asparagus is crisp-tender with lightly browned edges and the onion and pepper are tender and beginning to caramelize. Begin checking thinner asparagus at about 8–10 minutes; thicker pieces may need a few additional minutes.

• While the vegetables roast, whisk together 3 tablespoons Arbequina Extra Virgin Olive Oil, 3 tablespoons 25 Star Dark Balsamic Vinegar, lemon juice, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until emulsified.

• Transfer the hot roasted vegetables to a large serving bowl. Add the dried cranberries and crisp bacon. Pour about three-quarters of the vinaigrette over the warm vegetables and toss gently to coat.

• Taste and add additional vinaigrette only as needed. The salad should be well dressed without excess vinaigrette pooling at the bottom of the bowl.

• Just before serving, fold in the toasted almonds so they remain crisp. Finish with 1–2 teaspoons 25 Star Dark Balsamic Vinegar for a fresh balsamic top note.

• Serve warm or at room temperature.

Chef’s Tip

Cook the bacon separately rather than roasting it on top of the asparagus. This allows the bacon to become properly crisp without forcing the asparagus to remain in the oven longer than necessary. Roast the vegetables only until the asparagus is crisp-tender and lightly browned, then dress everything while still warm so the vinaigrette coats the vegetables beautifully without sacrificing their texture.

Flavor Variations

• Lemon White Balsamic: Replace the 25 Star Dark with Lemon White Balsamic for a brighter, citrus-forward spring version.

• 25 Star White Balsamic: Use 25 Star White Balsamic for a lighter vinaigrette that lets the asparagus and vegetables remain especially prominent.

• Blackberry Dark Balsamic: Replace the 25 Star Dark with Blackberry Dark Balsamic for deeper fruit character that pairs beautifully with the dried cranberries.

• Vegetarian Version: Omit the bacon and add crumbled goat cheese or feta and an additional tablespoon or two of toasted almonds for savory richness and texture.

• Replace the almonds with toasted pecans or walnuts for a richer, more autumnal variation.

Pairings

Serve alongside grilled salmon, roasted chicken, pork tenderloin, steak, shrimp, quiche, or simple grain dishes. It also works beautifully as part of a spring brunch, Easter table, or holiday meal.

Build Your Salad

Turn this warm roasted asparagus salad into a complete spring meal

Roasted asparagus and vegetables, crisp bacon, dried cranberries, toasted almonds, and dark balsamic vinaigrette create a savory-sweet salad that can stand alongside a simple entrée or anchor a spring brunch spread.

Finished Salad

Roasted Asparagus Salad with crisp bacon, dried cranberries, toasted almonds, Arbequina Extra Virgin Olive Oil, and 25 Star Dark Balsamic

Salad Base

Roasted asparagus, red onion, and sweet red pepper served warm or at room temperature

Toppings

Crisp bacon, dried cranberries, toasted almonds, or optional goat cheese or feta

Dressing & Flavor Pairing

Arbequina Extra Virgin Olive Oil with 25 Star Dark Balsamic for the signature vinaigrette, Lemon White for citrus brightness, 25 Star White for a lighter finish, or Blackberry Dark for deeper fruit character

Recipe Notes

Asparagus thickness varies considerably, so use the stated roasting time as a guide. Begin checking thinner pieces early and remove the vegetables when the asparagus is crisp-tender and lightly browned rather than cooking strictly by the clock.

The vinaigrette can be made a day ahead and refrigerated in a covered jar. Bring it toward room temperature and shake or whisk well before using.

This salad is best assembled the day it is served. Toss the roasted vegetables with the dressing while they are warm, but add the toasted almonds only shortly before serving so they remain crisp.

For a vegetarian version, omit the bacon and add goat cheese or feta plus additional toasted nuts for savory richness.