This simple Roasted Tomato and Asparagus Salad recipe is tossed in a simple balsamic vinaigrette. It makes a simple healthy lunch, or a great side for a light dinner.

This simple salad recipe is filled with asparagus and tomatoes that have been roasted in olive oil and garlic, and it is topped with a balsamic vinaigrette. This warm salad recipe is the perfect side for a light dish like fish, or top it with a little cheese and eat it by itself as a healthy lunch! Low carb and gluten free!

So, I have to admit, side dishes are one of the hardest things for me to come up with. I can think of awesome dinner ideas with no problem but coming up with a side dish that isn’t just the same old rice or potatoes recipe I’ve been eating all my life is tough. I love fresh vegetables in the summer but I end up just cooking them in a skillet with a little olive oil and salt every night. Tastes great but it isn’t very creative!

This simple salad recipe is filled with asparagus and tomatoes that have been roasted in olive oil and garlic, and it is topped with a balsamic vinaigrette. This warm salad recipe is the perfect side for a light dish like fish, or top it with a little cheese and eat it by itself as a healthy lunch! Low carb and gluten free!

This pretty salad is a mix of two of my favorite vegetables, asparagus and tomatoes, that have been roasted together with some olive oil and garlic. It’s simple because both vegetables cook really quickly in the oven. I just cut them up and put the in a bowl with some minced garlic and toss them in olive oil and a sprinkle of salt. Then I spread them out on a baking sheet and cook them at 400F for about 10 minutes. The tomatoes get warm and soft and slightly wrinkled, and the asparagus is perfectly cooked with just a little crunch left.

This simple salad recipe is filled with asparagus and tomatoes that have been roasted in olive oil and garlic, and it is topped with a balsamic vinaigrette. This warm salad recipe is the perfect side for a light dish like fish, or top it with a little cheese and eat it by itself as a healthy lunch! Low carb and gluten free!

I add the roasted vegetables to a spring salad mix and drizzle everything with a simple balsamic vinaigrette made with balsamic vinegar, Dijon mustard, and olive oil. It’s light, and bright and so good! Sometimes I add a little crumbled goat cheese and make it a lunch and other times I  serve it for dinner with a simple recipe like my Pistachio Crusted Salmon. It is a great low carb alternative to the rice I would usually serve with a fish dish and my whole family loves it!

Servings: 4
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Roasted Tomato and Asparagus Salad

This simple salad recipe is filled with asparagus and tomatoes that have been roasted in olive oil and garlic, and it is topped with a balsamic vinaigrette.
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Ingredients

Salad

  • 3 cups Spring Salad Mix
  • 1 bunch Asparagus
  • 1 pint Cherry or grape tomatoes
  • 1-2 cloves Garlic, minced
  • 2 tablespoons Olive Oil
  • Salt to taste

Balsamic Vinaigrette

  • 4 tablespoons Balsamic Vinegar
  • 3 tablespoons Olive oil
  • 2 teaspoons Dijon Mustard
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 400&176;F.
  • Trim asparagus and cut it into 1 inch pieces.
  • In a bowl toss asparagus, tomatoes, and garlic in olive oil and salt to taste.
  • Spread the mixture on a baking sheet and cook for 10 minutes or until tomatoes begin to wrinkle and asparagus is tender.
  • While the vegetables are in the oven whisk all of the ingredients for the balsamic vinegar together.
  • When vegetables are ready remove them from the oven and let them cool for 5 minutes. Then add them to the spring mix and toss with the balsamic vinaigrette.
  • Enjoy!

Nutrition

Calories: 220kcal, Carbohydrates: 13g, Protein: 4g, Fat: 17g, Saturated Fat: 2g, Sodium: 48mg, Potassium: 577mg, Fiber: 3g, Sugar: 7g, Vitamin A: 43.5%, Vitamin C: 36%, Calcium: 4.7%, Iron: 17.2%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side Dish

I love making this recipe in the summer and when I have time instead of roasting the vegetables I grill them. A little bit if char on the asparagus adds a whole different flavor that is perfect for a light summer dinner out on the deck. If you try it let me know which one you like better in the comments.

Salads don’t have to be boring! I made this summer salad with grilled peaches, fresh berries, crumbled goat cheese, and organic spinach and arugula. My special dressing brings it all together for a healthy summer dinner recipe that is super easy to make!

This light and fresh seared tuna salad is a healthy lunch option mixed with mangoes and avocados and topped with a Miso vinaigrette.

kat

 

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