Warm Asparagus Spinach Salad Recipe

5 4 10
Warm Asparagus Spinach Salad Recipe
Warm Asparagus Spinach Salad Recipe photo by Taste of Home
Publisher Photo

Warm Asparagus Spinach Salad Recipe

Read Reviews
5 4 10
Publisher Photo
Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut
MAKES:
14-16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14-16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 1/4 teaspoon salt
  • 1-1/2 pounds uncooked penne pasta
  • 3/4 cup chopped green onions
  • 6 tablespoons white wine vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup coarsely chopped cashews
  • 1/2 cup shredded Parmesan cheese

Directions

Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain.
In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam.
In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Yield: 14-16 servings.
Originally published as Warm Asparagus Spinach Salad in Taste of Home April/May 2004, p31

Nutritional Facts

1 cup: 299 calories, 14g fat (3g saturated fat), 2mg cholesterol, 263mg sodium, 36g carbohydrate (2g sugars, 2g fiber), 9g protein.

  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 1/4 teaspoon salt
  • 1-1/2 pounds uncooked penne pasta
  • 3/4 cup chopped green onions
  • 6 tablespoons white wine vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup coarsely chopped cashews
  • 1/2 cup shredded Parmesan cheese
  1. Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain.
  2. In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam.
  3. In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Yield: 14-16 servings.
Originally published as Warm Asparagus Spinach Salad in Taste of Home April/May 2004, p31

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Reviews forWarm Asparagus Spinach Salad

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scsvatek User ID: 4971420 226212
Reviewed May. 11, 2015

"I discovered this recipe a few years ago, and my family loves it. I am not a big asparagus fan, but I love it in this salad."

MY REVIEW
LollyBlue User ID: 4450091 131925
Reviewed May. 27, 2014

"Fantastic combo, all these ingredients. My youngest, 8, gobbled it up. I served it with a side of grilled chicken breast, added a fresh fruit salad and dinner was ready in about 40 mins including prep. How nice is THAT on a weekday? Worthy of guests, too."

MY REVIEW
jaelspike User ID: 4785474 131894
Reviewed Dec. 14, 2011

"My whole family has a hard time eating asparagus plain, but even the children loved this dish."

MY REVIEW
Hannah0418 User ID: 1795891 109050
Reviewed Jun. 5, 2011

"loved the combination spinach and pasta. great flavor!"

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