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Light Roasted Asparagus Salad

 Light Roasted Asparagus Salad
Our grandchildren love roasted asparagus—especially in this refreshing salad. The orange dressing gives it "zing", and sunflower kernels add crunch. I like to make it with my homegrown asparagus. —Virginia Anthony of Jacksonville, Florida
6 ServingsPrep/Total Time: 20 min.


  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon olive oil
  • 1/2 cup orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons orange marmalade
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh gingerroot
  • 7 cups torn mixed salad greens
  • 3 tablespoons sunflower kernels, toasted


  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with oil.
  • Bake, uncovered, at 400° for 10 minutes or until crisp-tender.
  • Cool.
  • For dressing, combine the orange juice, oil, marmalade, lime juice,
  • salt and ginger in a jar with tight-fitting lid; shake well.
  • Refrigerate.
  • To serve, place the greens in a salad bowl or on individual plates;
  • top with asparagus. Drizzle with dressing and sprinkle with
  • sunflower kernels. Yield: 6 servings.
Nutritional Facts: One serving (1-1/4 cups salad with about 2 tablespoons dressing) equals 124 calories,

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Light Roasted Asparagus Salad (continued)

Nutritional Facts: 7 g fat (1 g saturated fat), 0 cholesterol, 224 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.