Best 2 Warm Asparagus Spinach Salad Recipes

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Asparagus and spinach are vibrant green vegetables that are at their peak of freshness during the spring season. Combining these two in a warm salad creates a burst of flavor and color that is sure to please everyone at the table. The addition of a warm dressing adds a touch of richness and complexity that takes this salad from ordinary to extraordinary. Whether you are looking for a light and healthy lunch or a flavorful side dish to complement your main course, this warm asparagus spinach salad is sure to satisfy your cravings.

Here are our top 2 tried and tested recipes!

WARM ASPARAGUS SPINACH SALAD



Warm Asparagus Spinach Salad image

Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14-16 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons reduced-sodium soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

WARM ASPARAGUS SPINACH SALAD



Warm Asparagus Spinach Salad image

I found this in a recent Taste of Home magazine. I tried it out on my family and we all thought it was Zaar-worthy. Slightly adapted for my family's taste. This makes a lot so you may want to half the recipe.

Provided by celeste and co.

Categories     Penne

Time 1h10m

Yield 14-16 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh asparagus, trimed and cut into 1 inch pieces
2 tablespoons olive oil, plus
1/2 cup olive oil, divided
salt
1 1/2 lbs uncooked penne or 1 1/2 lbs penne pasta
3/4 cup chopped green onion
6 tablespoons white wine vinegar (this amount may be too vinegary for some tastes so start low and add up to taste)
2 tablespoons soy sauce
1 (6 ounce) package fresh Baby Spinach
1 cup coarsely chopped cashews
1/2-3/4 cup shredded parmesan cheese

Steps:

  • Put the asparagus into an large oblong baking dish.
  • Drizzle with 2 tablespoons olive oil; sprinkle evenly with salt.
  • Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender; stir every 10 minutes.
  • While the asparagus is cooking, prepare the pasta according to package directions; drain.
  • Add the onions, vinegar, and soy sauce in the container of a blender; process.
  • While processing, gradually add the remaining olive oil in a steady stream.
  • In a large serving bowl, add the pasta, spinach, and asparagus; drizzle dressing over all; toss to coat.
  • Season to taste with pepper, if desired.
  • Sprinkle with cashews and Parmesan cheese.
  • Serve warm.

Nutrition Facts : Calories 346.3, Fat 16.3, SaturatedFat 3, Cholesterol 3.1, Sodium 274, Carbohydrate 44.8, Fiber 7.1, Sugar 1.7, Protein 8.3

Tips:

  • Choose fresh and tender asparagus. Look for spears that are bright green and have tight tips. Avoid spears that are wilted or have brown spots.
  • Trim the asparagus properly. Snap off the woody ends of the asparagus spears. You can also use a knife to cut off the bottom inch or two of the spears.
  • Cook the asparagus quickly. Asparagus is a delicate vegetable that cooks quickly. Overcooking will make it mushy, so be careful not to cook it for too long.
  • Use high-quality ingredients. The better the ingredients you use, the better your salad will taste. Use fresh, flavorful spinach, a good quality balsamic vinegar, and a flavorful cheese.
  • Make the salad ahead of time. This salad can be made ahead of time and stored in the refrigerator for up to 2 days. This makes it a great option for busy weeknights.

Conclusion:

Warm asparagus spinach salad is a delicious and healthy dish that is perfect for lunch or dinner. It is packed with nutrients, including vitamins A, C, and K, as well as fiber and folic acid. This salad is also a good source of antioxidants, which can help protect your cells from damage. If you are looking for a light and refreshing salad that is also good for you, then warm asparagus spinach salad is a great option.

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