Asparagus, Red Bell Pepper & Arugula Salad
Submitted by happyzhangbo
Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.
YIELD
2 servingsPREP
10 minCOOK
5 minREADY
18 minArugula’s peppery bite balances the sweetness of caramelized red bell peppers in this light yet satisfying salad.
The asparagus gets seared just until the tips turn golden and the stalks stay crisp. Red onion adds a sharp edge that mellows as it cooks alongside the vegetables.
A ginger-spiked vinaigrette with sesame oil brings an unexpected warmth that makes this more interesting than your standard salad. The goat cheese is the final touch, its tangy creaminess pulling everything together.
Pro Tips
- Cut asparagus on the diagonal for more surface area to brown.
- Let the vegetables cool slightly before tossing with arugula so the greens don’t wilt.
- This doubles easily for a crowd or meal prep for the week.
Ingredients
Directions
Add 1 tablespoon of olive oil in a medium nonstick skillet over medium-high heat until hot.
Add red bell pepper strips and red onions, stirring once or twice, and cook until just start to soften, 2 to 3minutes.
Add asparagus, stirring once or twice, and cook until asparagus is browned and almost tender, 2 to 3 minutes.
Season to taste with a bit salt and black pepper.
Transfer to a large plate and let cool for a few minutes.
While vegetables are cooking, whisk together 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and black pepper to taste in a medium bowl until well blended.
In a large bowl, toss together arugula with1 tablespoons dressing until evenly coated.
Divide between two individual salad plates.
Toss the asparagus, bell pepper, and red onion with remaining dressing until well combined.
Place equal amount of salad on each plate with greens.
Top with goat cheese and serve.
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