Roasted Asparagus Salad with Dark Balsamic
Roasted Asparagus Salad with Dark Balsamic
Description
A bright, crisp asparagus salad layered with toasted almonds, bacon, and a rich dark balsamic vinaigrette. The warm asparagus absorbs the dressing first, then a final balsamic finish adds freshness and balance right before serving.
Recipe Overview
Servings: 6
Prep Time: 20 minutes (plus chilling)
Cook Time: 5 minutes
Ingredients
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup thinly sliced red onion
1/2 cup chopped sweet red pepper
1/4 cup dried cranberries
3 tablespoons Arbequina Extra Virgin Olive Oil
3 tablespoons 25-Star Dark Classic Balsamic Vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Dash salt and pepper
3 tablespoons slivered almonds, toasted
3 tablespoons chopped cooked bacon or bacon bits
Instructions
• Bring about 1 inch of water to a boil in a large saucepan. Add asparagus, cover, and cook for 3–4 minutes until crisp-tender.
• Immediately transfer asparagus to ice water to stop cooking and lock in color. Drain thoroughly and pat dry.
• In a large bowl, combine asparagus, red onion, red pepper, and dried cranberries.
• In a jar or bowl, whisk together Arbequina olive oil, Dark Classic Balsamic, lemon juice, Dijon mustard, salt, and pepper until emulsified.
• Toss the asparagus mixture with most of the dressing while the asparagus is still slightly cool but not refrigerator cold. This helps the flavor absorb into the vegetables.
• Cover and refrigerate for at least 1 hour to allow flavors to develop.
• Just before serving, fold in toasted almonds and bacon.
• Finish with a light drizzle of balsamic immediately before serving for brightness and sheen.
Chef’s Tip
The layered balsamic approach matters here — dressing the salad early builds depth, while the final drizzle right before serving keeps the flavor fresh and vibrant.
Flavor Variations
• Lemon White Balsamic for a brighter spring-style version
• White Classic Balsamic for a cleaner, lighter profile
• Blackberry Dark Balsamic for deeper fruit contrast with the cranberries
• Add goat cheese or feta for a creamier finish
Pairings
Pairs beautifully with grilled salmon, roasted chicken, steak, or simple grain dishes. Also works as part of a larger holiday or spring spread.
Recipe Notes
For best texture, add almonds and bacon just before serving so they stay crisp. Chilling time helps the vinaigrette fully develop.
