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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 220kcal
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


  • 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!


Calories: 220kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 48mg | Potassium: 577mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2175IU | Vitamin C: 29.7mg | Calcium: 47mg | Iron: 3.1mg