Asparagus Salad with roasted asparagus, cherry tomatoes, garlicky couscous, and feta, tossed in a balsamic vinaigrette. A fresh, flavorful spring salad everyone loves!
For Easter, pair Asparagus Salad with Grape Salad, Dinner Rolls, and Roasted Brussels Sprouts.
The Best Asparagus Salad
Asparagus Salad is a springtime favorite and a must-have for Easter dinner!
It’s easy to make, looks amazing, and tastes incredible. Growing up, my mom made a similar salad every Easter, and it was always a hit—especially the roasted asparagus! The asparagus develops a rich, slightly sweet flavor with a boost from the oil and spices.
Paired with garlicky couscous, salty feta, and fresh cherry tomatoes, this salad is hard to beat!
Let’s Talk Couscous
I love how fast couscous is to make—ready in 10 mins or less!
For Asparagus Salad, I use a boxed, flavored mix because it’s easy and adds great taste. My favorite is “Roasted Garlic & Olive Oil” couscous (pictured above).
Prefer plain couscous? Swap it in! Just be sure to use small (Moroccan) couscous so it cooks quickly and blends well in the salad.
Roasted Asparagus
- Buying & Prepping Asparagus: Pick firm, thick spears with no dry or cracked ends. Use within 1-2 days. Avoid any that feel wet or slimy.
- Prep: Rinse, pat dry, and snap off the tough ends—they break where they should.
- Roast: Coat with olive oil and seasonings, then roast until golden.
Quick Tip
Asparagus size changes its flavor! Thin ones are mild and soft, while thick ones are stronger and chewy.
Asparagus Salad Dressing Tips
- Chill before using—since the balsamic is cooked down, it needs to be cold.
- Make 1-2 days ahead in a jar. If it separates, let it sit 20-30 minutes, then shake well.
- Use as much garlic as you like—it’s in both the couscous and dressing. Skip it if you don’t want too much.
- Simmer balsamic in a small pot until it thickens. It reduces fast, so watch it to keep it from burning.
Asparagus Salad Tips
- Cheese Options: Feta is my favorite, but goat cheese is great too. Not a fan? Use freshly grated Parm.
- When to Add Cheese: Add cheese right before serving for the best texture.
- Season to Taste: This salad is on the salty side—seasoned asparagus, dressing, and couscous, plus salty feta. If cutting back on salt, add a little at a time.
- Fresh Lemon:The recipe adds lemon to the asparagus, but an extra squeeze before serving makes it even fresher!
Storage
Storage
Eat Asparagus Salad 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 Spring Recipes
- Spring Quinoa Salad with steak
- Easter Dinner all on one sheet pan
- Confetti Bars spring-inspired
- Mango Salad with fresh berries
- Beet Salad with an orange dressing
Asparagus Salad
Equipment
- Sheet pan 21 x 15-inch
- Small pot
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
Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1/2 tablespoon honey
Instructions
- Preheat the oven to 425℉. 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 cooking. 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. Put the lid on 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 then top with the crumbled feta cheese. Taste and adjust seasoning if needed. Enjoy immediately.
Video
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 🙂