Enjoy two Spring favorites in one terrific side, Roasted Asparagus-Strawberry Salad with Bacon and Sugared Pecans. It’s served with a light and easy orange-balsamic vinaigrette, ideal to serve with ham for Easter or for your next Spring gathering.
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!
Asparagus and strawberries may seem like a surprising combination
but their flavors are married with a light and easy orange vinaigrette,
topped with a sweet and salty combination of sugared pecans and bacon.
It’s a favorite salad for spring when asparagus and strawberries are in season,
a perfect accompaniment to serve alongside your Easter ham
or quiche for a Spring lunch or brunch!
Long time readers may remember this salad that I shared several years ago.
The salad comes together quickly as you can prepare the components
in advance, assembling right before serving:
✔️ Roast your asparagus; refrigerate
✔️ Cook your bacon; chop
✔️ Make *sugared pecans; store in an airtight container
✔️Add vinaigrette ingredients to a jar; refrigerate, shake when ready to serve.
*Note: The pecans are super easy to make, but if you’re short on time,
purchase glazed or candied pecans at the grocery store.
We like Emerald Glazed Pecans.
To prevent strawberries from deteriorating,
wash and slice berries right before serving.
Find the ideal method to store strawberries
keeping them fresh, easily for a week!
Medium size stalks of asparagus are best suited for this salad;
not too thin or pencil-like, but not too to thick,
as the asparagus stalks can be tough and fibrous.
Asparagus Strawberry Salad with Bacon and Sugared Pecans
Bacon (2 to 3 slices, cooked and crumbled)
Asparagus spears, medium size stalks, tough ends removed
Sliced fresh strawberries
Salt & pepper, to taste
Orange zest for garnishing if desired
Orange Balsamic Vinaigrette
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 parchment paper and place pecans in a single layer.
Bake at 300° for 30 minutes, stirring every 10 minutes.
Spread immediately in a single layer on wax or parchment 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.
Roasted Asparagus-Strawberry Salad with Bacon and Sugared Pecans
- 2 - 3 slices Bacon cooked and crumbled
- 1 lb. Asparagus spears, medium size 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
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 parchment paper. Place pecans in a single layer.
- Bake at 300° for 30 minutes, stirring every 10 minutes. Spread immediately in a single layer on parchment or 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.
Adjust quantity of ingredients in the salad to your taste. As written, serves 6 - 8.
Find 20+ Recipes for your Easter or Spring Celebration:
Sides, Salads and Desserts, HERE.
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Oh Mary…so many favorites all in one salad! I will be making soon unfortunately only for me as Hubby won’t eat asparagus but I will guard my strawberries and bacon from him 🤣. I could live on salads and desserts so thanks for the recipes. Happy Easter to you and your family. Peace!
I can’t quite imagine strawberries and asparagus, but I can’t help my mouthwatering just a little since this salad combines some of my very favorite ingredients! It’s so pretty too, what a wow presentation on any Easter buffet! I hope you have a blessed and happy Easter Mary!
Mary, the salad looks delicious. Thanks for sharing
Mary, this is a beautiful presentation and looks delicious. I love asparagus and who doesn’t like strawberries?!! Happy Wednesday! 🍓
Mary, This recipe presentation is beautiful and looks delicious. Thanks for sharing. Clara❤️
Thank you Mary, we are going to make this salad for sure, it will also be my Husband’s 82nd Birthday and he absolutely loves asparagus and strawberries
Mary, This salad looks incredible and I think it will be perfect with my roast leg of lamb I am making for Easter. With some new roasted potatoes and homemade yeast rolls we will be all set. My daughter is bringing dessert.
Happy Easter to you and yours.
Can’t wait to try this!!! Sounds fabulous. Also ordered Ball jars since strawberry season is almost here! Thanks so much.
What a beautiful and different salad! What’s not to like? Especially with the bacon and sugared pecans, YUM! You always offer us the best, thank you Mary! I was thinking back to all the different dishes and deserts you have inspired me to make and they never disappoint. One of my first “trys” was several years ago with the bunny and chick peeps on a skewer and placed in a sugared rim glass of lemonade! I was thrilled, they were so cute, and you had me hooked! Haha. Now I have a full notebook labeled “Mary’s Recipes” with lots of wonderful memories in making them. Blessings to you and your family Mary, Happy Easter!
P.S. I also found the asparagus pitcher on Etsy and ordered it! WOW!
Love this colorful inspiration. . . .though snow here covers the ground. That will change very soon.
Oh my word, Mary, the strawberry/asparagus salad looks like the perfect side dish for my Easter meal!! Yummy, yummy, yummy!! Thank you!
What an unusual combination! But I would definitely eat that. It sounds really good. Happy Easter, Mary.
Live & Learn!!! franki
My favorite…anything with strawberries!! Printed the recipe and the KITCHEN TIP about how to store strawberries! Thank you ever so much!
Mary, your spring salad sounds wonderful. Who would have thought asparagus and strawberries go together. Anything with bacon is a winner. I recently made the glazed pecans for a spring salad.
I hope you have a fabulous Easter.
Mary, this recipe sounds scrumptious, and the dish looks so pretty! I can’t wait to try it. The vinaigrette would probably make a good marinade for salmon and chicken as well. Thanks so much for sharing! Have a wonderful Easter!
Wild to see this, I eat asparagus everyday, my husband eats strawberries everyday, fun to see your combo!