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Roasted Asparagus Spinach Salad with Radish & Tarragon-Dijon Dressing

Roasted Asparagus Spinach Salad with Radish & Tarragon-Dijon Dressing

The salad you bring out when the meal needs to feel like an occasion. Roasted asparagus, crisp radishes, and a creamy tarragon-Dijon dressing that tastes like someone spent a lot of time on it.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Salad
Calories: 387
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE SALAD
  • 4 cups baby spinach
  • 1 bunch fresh asparagus, woody ends trimmed about 12–16 spears
  • 1 tablespoon olive oil for roasting
  • 1/4 teaspoon salt for roasting
  • 4 radishes, thinly sliced
  • 1/4 cup slivered almonds
  • FOR THE TARRAGON-DIJON DRESSING (makes about 1 cup)
  • 1/3 cup plain cashew yogurt
  • 1/3 cup mayonnaise
  • 2 cloves garlic, peeled
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 Medjool date, pitted
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 6 sprigs fresh tarragon (6-inch sprigs), leaves stripped
  • 1 small sprig fresh dill
  • freshly ground black pepper, to taste

Equipment

  • Vitamix blender (any 64-oz container)
  • Sheet pan
  • Oven

Method
 

  1. Preheat your oven to 425°F. Toss the asparagus with olive oil and salt, spread on a sheet pan in a single layer, and roast for 18–22 minutes until tender and lightly charred at the tips. Let cool slightly — you want warm, not steaming.
  2. While the asparagus roasts, make the dressing: add the cashew yogurt, mayo, garlic, onion powder, salt, date, olive oil, Dijon, tarragon, dill, and a few cracks of black pepper to your Vitamix. Blend on high for 30–45 seconds until completely smooth and green. Taste and adjust salt or pepper as needed.
  3. Divide the spinach between two bowls. Top with the warm roasted asparagus, sliced radishes, and slivered almonds. Drizzle generously with dressing and serve with extra on the side.

Nutrition

Calories: 387kcalCarbohydrates: 22.4gProtein: 9.2gFat: 30.8gSaturated Fat: 4.1gCholesterol: 15mgSodium: 612mgPotassium: 748mgFiber: 6.3gSugar: 9.8gVitamin A: 312.4IUVitamin C: 22.1mgCalcium: 112mgIron: 5.2mg

Notes

Lenny & Shalva's note: The dressing keeps in the fridge for up to 5 days — it's great on grain bowls, roasted veggies, or as a dip. The asparagus can be roasted ahead and served at room temperature. If your date is on the dry side, soak it in warm water for 10 minutes before blending so it fully breaks down.

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