Asparagus and Feta Salad

5 from 3 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

Asparagus and Feta Salad with roasted pistachios, herbs, and a zesty lemon-shallot dressing. This simple asparagus salad recipe is ready in just 20 minutes!

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Asparagus and Feta Salad styled in a pink bowl on a grey surface.
Read more: Asparagus and Feta Salad

This salad is truly the essence of spring.

One of my favorite aspects of cooking this time of year, in addition to the availability of fresh asparagus, is the easy, breezy tone that spring recipes embrace.

This one features crisp-tender asparagus, a jumble of fresh herbs, crunchy pistachios, salty feta, and a bright, zingy dressing.

This is a recipe that’s easy enough for a weeknight dinner, but fancy enough to serve for a holiday meal!

We personally enjoyed it for Easter, and I found it to be well-suited for both brunch and dinner.

Just like my beloved Asparagus Avocado Salad, this one pairs well with just about any entree – baked ham, roasted chicken, fish – and comes together in a snap.

How to Make Asparagus and Feta Salad

With its simple ingredients list, this asparagus salad recipe is easy to whip up for any occasion (including the start of asparagus season!).

It’s the perfect way to say farewell to winter and hello to the warmer months ahead. (Much like this Asparagus Lemon Pasta.)

The Ingredients

Recipe ingredients in separate bowls arranged on a wooden platter with labels.
  • Asparagus: A delicious spring veggie that’s packed with vitamin K, fiber, and folate. It pairs wonderfully with the other flavors in this recipe.
  • Herbs: A mix of fresh dill and parsley add citrus-y, grassy flavor notes.
  • Pistachios: Look for roasted, salted pistachios, which add so much dimension and richness. Alternatively, you can roasted, salted pumpkin seeds.
  • Feta: Crumbled feta cheese adds creamy, salty richness. If you’re not a fan of feta, you can use Parmesan cheese.
  • Shallots: The flavor of shallots is a bit more delicate than that of onions. They make a lovely component to salad dressings.
  • Lemon: Fresh lemon juice gives the salad a bright, acidic lift.
  • EVOO: I suggest using a good quality extra-virgin olive oil here since it’s the main component of the dressing.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare Lemon-Shallot Dressing by combining shallots, lemon juice, EVOO, salt and pepper to a jar or small bowl; mix well.

Step 2: Prepare Asparagus by trimming and slicing diagonally into 2-inch pieces. Sauté in a skillet over medium heat for 5 minutes, until crisp-tender. Transfer to a bowl.

Lemon shallot dressing being mixed in a jar, and asparagus being cooked in a skillet.

Step 3: Assemble Salad by adding herbs, pistachios, and feta to the bowl with asparagus. Drizzle with dressing and toss to combine.

Asparagus salad recipe ingredients being assembled in a pink serving bowl.

Recipe FAQs

Do I Need to Trim Asparagus?

The ends of asparagus are tough, woody, and stringy. The texture is unpleasant, not to mention difficult to chew and digest. Which is why you should always wash and trim your asparagus before use.

Is it Better to Snap or Cut Asparagus?

Although cutting asparagus is faster because you can trim the whole bunch at once, you may end up with some ends that are still tough (not enough was cut off) or wasting part of the spear by cutting too much.
For best results, bend and snap the asparagus. It will naturally break at just the right spot.

How to Store Asparagus

To extend the life of your fresh asparagus, stand the stalks up in a glass jar or cup with a little water placed in the bottom, and refrigerate until ready to use.

What to Serve with Asparagus and Feta Salad

Make-Ahead and Storage Tips

  • Make-Ahead: You can trim and slice the asparagus up to 2 days ahead. Refrigerate in an airtight container until ready to cook. You can also prepare the dressing up to 2 hours in advance.
  • Store: Refrigerate leftover salad in an airtight container for up to 3 days. Enjoy chilled, or closer to room temperature.
Asparagus and feta salad being mixed in a pink salad bowl.

More Asparagus Recipes to Try:

If you give this asparagus salad recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 3 votes

Asparagus and Feta Salad

Asparagus and Feta Salad with roasted pistachios, herbs, and a zesty lemon-shallot dressing. This simple asparagus salad recipe is ready in just 20 minutes!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 to 6

Equipment

  • Large skillet

Ingredients  

  • 3 Tbsp. minced shallots
  • 1 1/2 Tbsp. fresh lemon juice
  • 1/3 cup plus 2 tsp. extra-virgin olive oil
  • 1/2 tsp. each kosher salt and black pepper, divided
  • 1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch pieces
  • 1/3 cup roasted, salted pistachios, roughly chopped
  • 3 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh parsley
  • 2 oz. crumbled feta cheese
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Prepare Lemon-Shallot Dressing by combining shallots, lemon juice, 1/3 cup olive oil, and 1/4 tsp. each salt and black pepper in a glass jar or small mixing bowl; mix to combine. Set aside.
  • Heat remaining 2 tsp. olive oil in a large skillet over medium heat. Once hot, add asparagus and sauté for 5 minutes, tossing occasionally, until crisp-tender. Season with remaining 1/4 tsp. salt, and transfer to a bowl. Let sit for 5 minutes.
  • To the bowl with asparagus, add pistachios, dill, parsley, and feta. Season with remaining 1/4 tsp. black pepper. Pour dressing overtop, and toss to combine.

Notes

  • Make-Ahead: You can trim and slice the asparagus up to 2 days ahead. Refrigerate in an airtight container until ready to cook. You can also prepare the dressing up to 2 hours in advance.
  • Store: Refrigerate leftover salad in an airtight container for up to 3 days. Enjoy chilled, or closer to room temperature.

Nutrition

Serving: 0.66cup | Calories: 260kcal | Carbohydrates: 7g | Protein: 7.5g | Fat: 20g | Saturated Fat: 0.5g | Sodium: 375mg | Fiber: 2.5g | Sugar: 2g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
420 Shares

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. Dee Dee says:

    5 stars
    OMG! This is a fabulous side, or in my case my dinner. The dressing is outstanding and pairs so well with the rest of the ingredients. Aside from being easy it keeps well at room temperature — perfect for a potluck or when the rest of dinner is not quite ready. I used medium width asparagus which I believe holds up better than the super skinny stalks.

    1. Jamie Vespa says:

      So glad you enjoyed it!! Thank you for taking the time to leave a review!

  2. Juliet says:

    5 stars
    This was phenomenal! Such a bright and delicious salad that will certainly be incorporated into our weekly rotation. I added some cherry tomatoes to give it even more pop / brightness, but it’s seriously perfect as-is!

  3. Leah says:

    5 stars
    This is so delicious! My family of 4 loved it, especially my 1 year old who couldn’t get enough. I have made several of your recipes, and they have all been wonderful. Thank you making healthy eating easy and enjoyable!