Salads · 30 min
Asparagus, Strawberry & Arugula Salad with Goat Cheese & Almonds
- 30 min
- 2–6 servings
- 490 kcal / serving
A bright mix of asparagus, arugula, and strawberries with creamy goat cheese and almonds, finished with a garlicky lemon dressing. It comes together in about 30 minutes for a weekday-friendly salad.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupalmonds
- 1 small bunchasparagus
- ½ (5 oz) pkgbaby arugula
- 1 clovegarlic
- ½ (4 oz) loggoat cheese
- ½lemon
- ½ (16 oz) pkgstrawberries
- lemons
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, honey, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · stainless steel or cast iron skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½ (5 oz) pkgbaby arugula
- 1 clovegarlic
- ½lemon
- ½ (16 oz) pkgstrawberries
- lemons
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ¼ cupalmonds
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds | ¼ cup | ½ cup | ¾ cup |
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| lemon | ½ | 1 | 1 ½ |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the asparagus, snap off the woody ends, and cut into 2-inch diagonal pieces.
- Mince the garlic and whisk it with lemon juice, olive oil, balsamic vinegar, honey, salt, and pepper to form the dressing.
- Heat a skillet over medium and lightly oil the bottom.
- Add the asparagus and cook, stirring occasionally, until tender and vibrant green, about 5–6 minutes; remove from heat.
- Rinse and dry the arugula; trim strawberry stems and slice the berries.
- In a large bowl, combine the arugula, strawberries, and cooked asparagus.
- Crumble the goat cheese over the salad and sprinkle with almonds; drizzle the dressing over the top and toss gently to combine.
- Plate portions and serve immediately.
Two tips
- Dress the greens just before serving or whisk the dressing and refrigerate it up to a day ahead.
- Use extra almonds for added crunch or spoon a bit more dressing on a serving of bread if desired.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 14 g
- Carbs
- 27 g
- Fat
- 40 g
- Fiber
- 8 g
- Sodium
- 120 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.