Roasted Asparagus & Tomato Balsamic Salad Recipe

Makes 6 servings

2 pounds fresh asparagus
2 tablespoons olive oil
1 pint fresh grape tomatoes, halved

Salad dressing:
6 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 clove garlic, minced
salt and pepper to taste

Heat oven to 400F. Line a rimmed baking sheet with aluminum foil (for easy clean-up). Snap the blunt ends of the asparagus and toss it with the olive oil, salt, and pepper. Roast for 15 minutes until tender.

While the asparagus is roasting, whisk vinegar, olive oil, mustard, and garlic in a small bowl.

Slice cooked asparagus into 1-inch pieces and add to bowl with tomatoes. Drizzle on dressing and toss. Taste for salt and pepper. Serve immediately or store for later. This salad does improve with age and can be stored for 5 days.

For one serving = 126 calories, 9.7 g fat, 1.4 g saturated fat, 8.6 g carbohydrates, 4.5 g sugar, 4.0 g protein, 4.0 g fiber, 26 mg sodium, 3 SmartPts

Return to Balsamic Asparagus Tomato Salad

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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