Roast Asparagus & Feta Salad


  • 2 bunches of fresh asparagus spears, washed and trimmed
  • ½ cup almonds, chopped (optional)
  • ¼ cup extra virgin olive oil
  • sea salt and freshly ground black pepper
  • juice of 1 lemon
  • mixed salad greens enough for four
  • 1 ½ cups feta cheese, crumbled
  • ¾ cup pitted kalamata olives
  • 2 red bell peppers, roasted and sliced into thin lengths
  • 1 Tbspn red onion, finely chopped


Toss the asparagus and almonds in 2 tablespoons of the olive oil. Lightly sprinkle with salt and place on a baking tray. Cook in a preheated oven at 400 F for 12 – 15 minutes. Remove from the oven and allow to cool. In a mixing bowl, combine the lemon juice, pepper and remaining olive oil and red onion. Add the mixed salad greens, olives, roasted peppers and cooled asparagus and gently toss together. Transfer to a serving dish, sprinkle with the feta cheese. Makes 4 servings.

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