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5 from 6 votes

Spring Salad with Rosé Vinaigrette, Asparagus, and Grapefruit

This spring salad is adorned with asparagus, grapefruit, crumbled feta, and creamy avocado. It's topped with a flavorful rosé vinaigrette, making it perfect for brunch or a light summer meal! 
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: American
Servings: 4 salads
Author: Rachel Gurk

Ingredients

For the Dressing:

  • ¼ cup rosé wine (not sparkling)
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • ¼ teaspoon kosher salt, or to taste
  • ¼ teaspoon freshly ground pepper, or to taste

For the Salad:

  • 1 package (5 oz.) tender mixed greens (such as baby spinach, red or green leaf lettuce, mesclun, spring mix)
  • 1 pink grapefruit, segmented
  • 1 avocado, sliced
  • 1 ½ cups asparagus, trimmed and cut into 1 ½ -inch pieces
  • ½ cup crumbled feta cheese (see note)
  • 1 cup sliced or diced tender-skinned cucumber (such as English, Persian, or mini)
  • 2 tablespoons toasted sliced almonds, optional

Instructions

  • In a dry frying pan over medium-high heat, add cut asparagus and cook, stirring, for 4 to 5 minutes or until tender. Remove from pan and place in an ice bath until ready to use (see note).
  • In a small jar or a measuring cup, combine rosé wine, olive oil, vinegar, honey, mustard, salt, and pepper. Whisk or shake to combine.
  • Compose salad on serving plates beginning with a layer of greens. Top with grapefruit, avocado, cooked asparagus, feta, cucumber, and toasted almonds.
  • Drizzle dressing over top of each salad and serve immediately.

Notes

  • Topping measurements are all suggestions, feel free to add more or less of your favorite toppings.
  • I like to use block feta cheese (not the kind you buy already crumbled) for this recipe and crumble it myself. It’s much creamier and more flavorful.
  • You could also put this salad in a large serving bowl and serve it family-style.
  • Create an ice bath for the asparagus by placing a colander in a bowl of ice water. When the asparagus is done cooking, dump it into the colander which is submerged in ice water. This preserves the bright green color of the asparagus and also cools it so it won't wilt the greens. When you're ready to add it to the salad, take the colander out of the ice bath, drain water, and sprinkle asparagus on the salad!
  • You may not use all the dressing, depending on how heavily the salad is dressed.
  • The salad dressing is not heated, so it does contain alcohol. Use discretion when serving, and do not serve to individuals under 21 years of age.

Nutrition

Serving: 1salad | Calories: 454kcal | Carbohydrates: 23g | Protein: 6g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 17mg | Sodium: 401mg | Potassium: 579mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1843IU | Vitamin C: 41mg | Calcium: 141mg | Iron: 2mg

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