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Roasted Asparagus-Strawberry Salad with Bacon and Sugared Pecans

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.
Prep Time15 minutes
Cook Time40 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: asparagus, bacon, candied pecans, Easter, Orange Vinaigrette, spring, strawberries, sugared pecans
Servings: 8

Ingredients

Salad Ingredients

  • 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

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 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.

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.