Asparagus and Feta Salad

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This Asparagus and Feta Salad, with roasted pistachios, fresh herbs, and a zesty lemon-shallot dressing, is a perfect spring dish ready in just 20 minutes!

Why You’ll Love This Asparagus and Feta Salad

This salad embodies the essence of spring. One of the best parts of cooking this time of year is the availability of fresh asparagus and the light, breezy feel of spring recipes. This dish features crisp-tender asparagus, a mix of fresh herbs, crunchy pistachios, salty feta, and a bright, zingy dressing. It’s easy enough for a weeknight dinner but elegant enough for a holiday meal. We enjoyed it for Easter, and it works well for both brunch and dinner. Just like my beloved Asparagus Avocado Salad, this one pairs beautifully with almost any entree – baked ham, roasted chicken, fish – and is quick to prepare.

How to Make Asparagus and Feta Salad

With its simple ingredients, this asparagus salad is easy to make for any occasion, especially at the start of asparagus season. It’s the perfect way to bid farewell to winter and welcome the warmer months ahead.

Ingredients

  • Asparagus: A spring vegetable rich in vitamin K, fiber, and folate. It pairs wonderfully with the other flavors in this recipe.
  • Herbs: A mix of fresh dill and parsley adds citrusy, grassy flavor notes.
  • Pistachios: Roasted, salted pistachios add dimension and richness. Roasted, salted pumpkin seeds can be used as an alternative.
  • Feta: Crumbled feta cheese adds creamy, salty richness. Parmesan cheese is a good substitute if you’re not a fan of feta.
  • Shallots: More delicate in flavor than onions, they are perfect for salad dressings.
  • Lemon: Fresh lemon juice gives the salad a bright, acidic lift.
  • EVOO: A good quality extra-virgin olive oil is recommended since it’s the main component of the dressing.

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

Directions

Step 1: Prepare Lemon-Shallot Dressing

Combine shallots, lemon juice, EVOO, salt, and pepper in a jar or small bowl; mix well.

Step 2: Prepare Asparagus

Trim and slice asparagus diagonally into 2-inch pieces. Sauté in a skillet over medium heat for 5 minutes until crisp-tender. Transfer to a bowl.

Step 3: Assemble Salad

Add herbs, pistachios, and feta to the bowl with asparagus. Drizzle with dressing and toss to combine.

What to Serve with Asparagus and Feta Salad

  • Salmon: Slow Roasted Salmon, Pesto Salmon, and Broiled Salmon are all great options to serve with this salad.
  • Chicken: Pair it with Turmeric Chicken or Chimichurri Chicken Meatballs.
  • Shrimp: Garlic-Paprika Shrimp Skillet or Shrimp Cakes are delicious choices.

Make-Ahead and Storage Tips

Make-Ahead: Trim and slice the asparagus up to 2 days ahead. Store in an airtight container in the refrigerator until ready to cook. The dressing can be prepared up to 2 hours in advance.

Store: Refrigerate leftover salad in an airtight container for up to 3 days. Enjoy it chilled or closer to room temperature.

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

Instructions 

  1. 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.
  2. 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.
  3. 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 INFORMATON: 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’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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