Spinach & Asparagus Salad with Pistachios & Balsamic Tahini Dressing

Spinach & Asparagus Salad

with Pistachios & Balsamic Tahini Dressing

20 MIN
$14.99 3-4 Servings
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From the Test Kitchen

This verdant salad combines spinach and butter lettuce with sautéed asparagus, crunchy radishes, crumbly cheese, and an irresistibly rich, tangy dressing made with tahini, balsamic vinegar, and honey.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    280 Cals (est.)
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fresh
ingredients
Spinach & Asparagus Salad with Pistachios & Balsamic Tahini Dressing
Title
  • 1 head Butter Lettuce
  • ¾ lb Asparagus
  • 5 oz Baby Spinach
  • ¼ cup Tahini
  • 2 Tbsps Balsamic Vinegar
  • 4 tsps Honey
  • 3 oz Radishes
  • 2 Tbsps Roasted Pistachios
  • 0.7 oz Grana Padano Cheese
step-by-step
instructions
Prepare & cook the asparagus
1 Prepare & cook the asparagus

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until tender when pierced with a fork. Transfer to a plate and set aside to cool.

Prepare the remaining ingredients & make the dressing
2 Prepare the remaining ingredients & make the dressing

Thinly slice the radishes into rounds. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the pistachios. In a bowl, whisk together the vinegar, tahini, honey (kneading the packet before opening), and 1 tablespoon of water; season with salt and pepper.

Make the salad & serve your dish
3 Make the salad & serve your dish

In a large bowl, combine the spinach, sliced radishes, chopped lettuce, cooked asparagus, and cheese (crumbling before adding). Drizzle with olive oil and season with salt and pepper; toss to combine. Serve the salad drizzled with the dressing. Garnish with the chopped pistachios. Enjoy!

Tips from Home Chefs

Spinach & Asparagus Salad

Prepare & cook the asparagus
1 Prepare & cook the asparagus

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until tender when pierced with a fork. Transfer to a plate and set aside to cool.

2 Prepare the remaining ingredients & make the dressing

Thinly slice the radishes into rounds. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the pistachios. In a bowl, whisk together the vinegar, tahini, honey (kneading the packet before opening), and 1 tablespoon of water; season with salt and pepper.

Prepare the remaining ingredients & make the dressing
Make the salad & serve your dish
3 Make the salad & serve your dish

In a large bowl, combine the spinach, sliced radishes, chopped lettuce, cooked asparagus, and cheese (crumbling before adding). Drizzle with olive oil and season with salt and pepper; toss to combine. Serve the salad drizzled with the dressing. Garnish with the chopped pistachios. Enjoy!

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