Roasted Asparagus Salad with Citrus Dressing
Submitted by happyzhangbo
Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.
YIELD
6 servingsPREP
6 minCOOK
15 minREADY
33 minRoasting asparagus at high heat concentrates its flavor in a way that steaming or boiling never will. At 450°F (232°C), the spears turn crisp-tender in about 15 minutes while cherry tomatoes tucked between them crinkle and release their juice, creating a natural dressing right on the sheet pan.
Peppery watercress is the surprise base here. Heartier than baby spinach, it doesn’t wilt under warm vegetables, and its slight bitterness plays perfectly against the sweet tomatoes and honey-citrus dressing. Don’t swap it for softer greens unless you want them to collapse.
The dressing is deliberately split. Half gets tossed with the watercress so the greens carry seasoning; the rest gets drizzled over the roasted vegetables just before serving. This layered approach keeps flavors distinct rather than everything tasting the same. Fresh dill scattered on top brings a grassy note that ties citrus and vegetable together.
Serve warm or at room temperature. It holds beautifully for a buffet or potluck spread.
Chef Tips
- Trim asparagus by snapping each stalk. It breaks naturally where the woody end meets the tender part.
- Don’t crowd the pan. If asparagus steams instead of roasting you won’t get those caramelized tips. Use two sheets if needed.
- Use a hearty peppery green. Arugula works in a pinch but loses its shape under warm vegetables faster.
- Warm the serving platter briefly so the salad doesn’t cool too quickly on the plate.
Variations
- Swap watercress for baby arugula for a peppery similar green (serve immediately).
- Add crumbled feta or shaved parmesan on top (not vegan then).
- Use lime juice in place of lemon for a slightly different citrus profile.
Ingredients
Directions
Preheat oven to 450°F.
Place asparagus in a large bowl. Add tomatoes and oil and toss to coat.
Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus.
Sprinkle with ½ teaspoon salt and add a generous grinding of pepper.
Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
Whisk lemon juice, orange juice, honey, mustard and remaining ¼ teaspoon salt in a medium bowl until blended.
Reserve half of the dressing in a small bowl. Add watercress to the medium bowl; toss to coat.
Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill.
Serve warm or at room temperature.
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