Asparagus-Strawberry Salad with Orange Balsamic Vinaigrette

Enjoy a taste of spring in this salad of fresh asparagus and strawberries. It’s married with a light and easy orange vinaigrette dressing and topped with the sweet and salty combination of bacon and sugared pecans. Prepare the components of this salad in advance and assemble right before serving.

Asparagus Strawberry Salad with Orange Vinaigrette is spring on plate!

Colorful and flavorful with fresh spring asparagus and strawberries

in season and pretty enough to serve company!

We enjoyed this salad for Easter. You can prepare the components of the salad in advance and assemble right before serving. Asparagus and strawberries may seem like unlikely salad partners, but their flavors are married with a light and easy orange vinaigrette dressing, and topped with the sweet and salty combination of bacon and sugared pecans!

I had a virtual taste of this salad at Cottage at the Crossroads. Jane also has feta cheese on her salad. I made a slight change to the dressing and pecans, but either way this is a salad I think you’ll enjoy if you’re a fan of asparagus and strawberries! Thanks Jane :)

Asparagus Strawberry Salad with Orange Balsamic Vinaigrette

Salad Ingredients

Bacon (2 to 3 slices, cooked and crumbled)

Asparagus spears, tough ends removed

Sliced fresh strawberries

Salt & pepper, to taste

Orange zest for garnishing if desired

Orange Balsamic Vinaigrette Ingredients

1/4 cup olive oil

1/4 cup freshly squeezed orange juice (about ½ of an orange)

2 tablespoons white balsamic vinegar

1 tablespoon Dijon mustard

2 teaspoons sugar or honey

Salt & pepper to taste

Sugared Pecan Ingredients

1/2 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon kosher salt

1 egg white

1 tablespoon water

2 cups pecans

Preheat oven to 400 degrees F. Spread asparagus in a single layer on a foil lined baking sheet. Drizzle with 1 – 2 tablespoons olive oil, salt and pepper. Roast asparagus for 10 minutes until tender. Remove from the oven and allow to cool. Chill in refrigerator until ready to assemble salad.

To make dressing, add all vinaigrette ingredients to a jar, shake vigorously to incorporate. Store in refrigerator until ready to use.

For Sugared Pecans:

Combine sugar, cinnamon and salt in a bowl; set aside. Whisk egg white and 1 tablespoon water together in a bowl until foamy (no liquid should remain). Add pecans, stirring to coat. Add sugar mixture to pecans, stirring until evenly coated. Line baking sheet with aluminum foil, sprayed with nonstick spray. Place pecans in a single layer on aluminum foil covered baking sheet. Bake at 300° for  30 minutes, stirring every 10 minutes. Spread immediately in a single layer on wax paper; cool completely. Store in an airtight container.

To assemble salad, arrange the roasted asparagus on serving platter. Place sliced strawberries evenly over the asparagus, top with the crumbled bacon, and pecans. Garnish with orange zest if desired. Drizzle with the dressing when ready to serve.

Print Recipe

Asparagus Strawberry Salad with Orange Balsamic Vinaigrette

A spring salad with asparagus and strawberries, married with a light and easy orange vinaigrette dressing, and topped with the sweet and salty combination of bacon and sugared pecans. You can prepare the components of this salad in advance and assemble right before serving.

Prep Time15 mins

Cook Time40 mins

Course: Salad

Cuisine: American

Keyword: asparagus, bacon, Easter, Orange, salad, spring, strawberries, sugared pecans

Servings: 8

Ingredients

Salad Ingredients

• 2 - 3 slices Bacon cooked and crumbled
• 1 lb. Asparagus spears tough ends removed
• 1 pint Sliced fresh strawberries
• Salt & pepper to taste
• 2 tbsp. olive oil
• Orange zest for garnishing, if desired

Orange Balsamic Vinaigrette Ingredients

• 1/4 cup olive oil
• 1/4 cup freshly squeezed orange juice about ½ of an orange
• 2 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar or honey
• Salt & pepper to taste

Sugared Pecan Ingredients

• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1 large egg white
• 1 tablespoon water
• 2 cups pecans

Instructions

To prepare asparagus:

• Preheat oven to 400 degrees F. Spread trimmed asparagus in a single layer on a foil lined baking sheet. Drizzle with 1 - 2 tablespoons olive oil, salt and pepper. Roast asparagus for 10 minutes or until tender (depending on thickness of spears). Remove from the oven and transfer to a platter and allow to cool. Chill in refrigerator until ready to assemble salad.

To make dressing:

• Add vinaigrette ingredients to a jar, shake vigorously to incorporate, mixing thoroughly. Store in refrigerator until ready to use.

For Sugared Pecans:

• Combine sugar, cinnamon and salt in a bowl; set aside.
• Beat egg white and 1 tablespoon water in a bowl until foamy (no liquid should remain). Add pecans, stirring to coat.
• Add sugar mixture to pecans, stirring until evenly coated. Line baking sheet with aluminum foil, sprayed with nonstick spray. Place pecans in a single layer on aluminum foil covered baking sheet.
• Bake at 300° for 30 minutes, stirring every 10 minutes. Spread immediately in a single layer on wax paper; cool completely. Store in an airtight container.

To assemble salad:

• Arrange the roasted asparagus on serving platter. Place sliced strawberries evenly over the asparagus, top with the crumbled bacon, and pecans. Garnish with orange zest if desired. Drizzle with the dressing when ready to serve.

Notes

• If you’re short on time, purchase candied / sugared pecans from the grocery store.
• Adjust quantity of ingredients in the salad to your taste. As written, serves 6 - 8.

Find a round-up of 16+ recipes for Spring or Easter with make-ahead sides, salads and desserts, HERE.

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