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.
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 220 kcal
Author Kat Jeter & Melinda Caldwell



  • 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


  1. Preheat oven to 400&176;F.
  2. Trim asparagus and cut it into 1 inch pieces.
  3. In a bowl toss asparagus, tomatoes, and garlic in olive oil and salt to taste.
  4. Spread the mixture on a baking sheet and cook for 10 minutes or until tomatoes begin to wrinkle and asparagus is tender.
  5. While the vegetables are in the oven whisk all of the ingredients for the balsamic vinegar together.
  6. 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.
  7. Enjoy!