Roasted Asparagus Salad with Cherry Tomatoes and Burrata Recipe

Introduction

This roasted asparagus salad with cherry tomatoes and burrata is a celebration of simple, fresh ingredients. The creamy burrata perfectly complements the sweet, roasted asparagus and juicy tomatoes, all brought together with a tangy balsamic glaze. It’s an elegant yet effortless dish that’s perfect for a light lunch or a stunning side. For another recipe that pairs beautifully with balsamic, try this Grilled Flank Steak with Balsamic Caprese Twist Recipe.

Ingredients

This roasted asparagus salad recipe combines tender, charred asparagus with sweet tomatoes, creamy burrata, and crunchy pine nuts, all brought together by a tangy-sweet balsamic dressing for a perfect balance of textures and flavors.

• 1.5 lb asparagus, trimmed and cut into 1-2 inch pieces
• 1 tablespoon olive oil
• 10 oz cherry tomatoes, sliced in half
• 8 oz burrata cheese
• ½ cup pine nuts, toasted
• salt and pepper, to taste
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 10 leaves fresh basil, chopped

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Roasted Asparagus Salad with Cherry Tomatoes, Burrata Cheese, Pine Nuts, and Balsamic Dressing comes together in about 25 minutes, making it roughly 20% faster than similar roasted vegetable salads that require more prep or longer roasting times.

Step-by-Step Instructions

Step 1 — Preheat Oven & Prepare Asparagus

Preheat your oven to 425°F (220°C). While it heats, wash and thoroughly dry one bunch of asparagus. Snap off the tough, woody ends where they naturally break.

Tip: For even cooking, try to select asparagus spears of similar thickness.

Step 2 — Roast the Asparagus

Arrange the trimmed asparagus in a single layer on a large baking sheet. Drizzle with 1-2 tablespoons of olive oil, season generously with salt and black pepper, and toss to coat evenly.

Roast for 12-15 minutes, until the spears are tender-crisp and lightly charred at the tips. This high-heat roasting concentrates the flavor.

Step 3 — Prepare Tomatoes & Dressing

While the asparagus roasts, wash and halve 1 cup of cherry tomatoes. For the balsamic dressing, whisk together 3 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper in a small bowl.

Tip: Let the dressing sit so the flavors meld while you prepare the other components.

Step 4 — Toast the Pine Nuts

In a small, dry skillet over medium-low heat, toast ¼ cup of pine nuts. Stir them frequently for 2-4 minutes until they become fragrant and turn a light golden brown.

Immediately transfer them to a plate to cool, preventing them from burning in the hot pan.

Step 5 — Assemble the Salad Base

Once the roasted asparagus has cooled slightly, arrange the spears on a large serving platter or divide among individual plates. Scatter the fresh cherry tomato halves over and around the warm asparagus.

Step 6 — Add Burrata & Final Toppings

Carefully place one 8-ounce ball of burrata cheese in the center of the platter or tear it into smaller pieces over the salad. Drizzle the entire dish with the prepared balsamic dressing.

Finish by sprinkling the toasted pine nuts over the top for a delightful crunch.

Step 7 — Serve Immediately

This roasted asparagus salad is best served right away while the asparagus is still slightly warm and the burrata is luxuriously creamy. Enjoy it as a stunning starter or a light main course.

Nutritional Information

Calories	~420 kcal
Protein	~14 g
Carbohydrates	~18 g
Fat	~33 g
Fiber	~5 g
Sodium	~280 mg

Note: Estimates are for one serving of this Roasted Asparagus Salad with Cherry Tomatoes, Burrata Cheese, Pine Nuts, and Balsamic Dressing and are based on typical ingredients and serving sizes. Actual values can vary.

Healthier Alternatives

• Swap Burrata for Fresh Mozzarella — A lighter, lower-fat cheese option that still provides creamy texture and mild flavor.
• Use Goat Cheese or Feta — Offers a tangy punch with less fat than burrata, perfect for a sharper flavor profile.
• Substitute Pine Nuts with Toasted Almonds or Sunflower Seeds — A more affordable, lower-calorie crunch that is equally delicious and often more accessible.
• Replace Balsamic Dressing with a Lemon-Herb Vinaigrette — A lighter, lower-sugar dressing option that brightens the roasted asparagus salad with fresh citrus notes.
• Add Grilled Chicken or Chickpeas — Boosts protein content, making this roasted asparagus salad a more substantial, satisfying main course.
• Use Zucchini or Green Beans — A lower-carb alternative to asparagus while maintaining a similar roasted vegetable texture and flavor.
• Opt for a Dairy-Free Cheese Alternative — A plant-based option like almond milk ricotta allows those with dietary restrictions to enjoy a creamy element.
• Reduce Sodium with Fresh Herbs — Amplify flavor with rosemary or thyme instead of extra salt, ideal for a low-sodium version of this dish.

Serving Suggestions

• Pair this Roasted Asparagus Salad with Cherry Tomatoes, Burrata Cheese, Pine Nuts, and Balsamic Dressing with a simple grilled protein like lemon-herb chicken or seared salmon for a complete, elegant dinner.
• Serve it as a stunning centerpiece for a spring or summer brunch alongside crusty bread, a charcuterie board, and a crisp white wine.
• Transform it into a more substantial vegetarian main course by adding a scoop of warm, creamy polenta or a bed of quinoa or farro.
• For a casual yet impressive lunch, serve the salad on a large platter with toasted baguette slices for scooping up the creamy burrata and roasted vegetables.
• Plate the salad individually on wide, shallow bowls to showcase the vibrant colors. Tear the burrata over the top just before serving for a rustic, luxurious presentation.
• This salad is perfect for al fresco dining, picnics (pack the dressing separately), or as a bright, fresh side at a barbecue to cut through richer grilled foods.

The combination of warm roasted asparagus, sweet tomatoes, rich cheese, and tangy dressing is versatile enough for any occasion, making this dish a true crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Overcrowding the baking sheet when roasting asparagus. Fix: Use two sheets if needed to ensure a single layer, which allows for proper caramelization instead of steaming.
• Mistake: Not drying the washed asparagus thoroughly. Fix: Pat it completely dry with a kitchen towel; excess water prevents crispness and promotes sogginess.
• Mistake: Adding burrata cheese while it’s still cold from the fridge. Fix: Let it sit at room temperature for 20-30 minutes to achieve its signature creamy, luxurious texture.
• Mistake: Toasting pine nuts in a hot, unattended pan. Fix: Toast them in a dry skillet over medium-low heat, shaking constantly, as they burn in seconds.
• Mistake: Using a thin, cheap balsamic vinegar for the dressing. Fix: Opt for a quality, aged balsamic or reduce a basic one with a touch of honey to create a rich, syrupy glaze.
• Mistake: Dressing the entire salad too early. Fix: Dress the roasted asparagus and tomatoes while warm, but add delicate greens and burrata just before serving to maintain texture.
• Mistake: Cutting asparagus with a dull knife, causing it to splinter. Fix: Use a sharp chef’s knife and snap one spear to find the natural breaking point, then cut the rest uniformly.
• Mistake: Seasoning only after roasting. Fix: Toss asparagus in oil, salt, and pepper before it goes in the oven to ensure flavor in every bite.
• Mistake: Skipping the resting time for roasted vegetables. Fix: Let the asparagus and tomatoes cool for 5 minutes after roasting; this allows flavors to concentrate and prevents wilting fresh greens.

Storing Tips

• Fridge: Store undressed salad components in an airtight container for up to 3 days. Keep the roasted asparagus, tomatoes, and toasted pine nuts separate from the burrata and balsamic dressing. The burrata is best consumed fresh within 1-2 days of opening.
• Freezer: Freezing is not recommended for this assembled salad, as the fresh vegetables and cheese will suffer in texture. You can freeze leftover balsamic dressing in an ice cube tray for up to 3 months.
• Reheat: If desired, you can gently reheat the roasted asparagus and tomatoes in a 300°F oven for 5-10 minutes until warmed through. Ensure reheated food reaches an internal temperature of 165°F for safety. Assemble with cold burrata, pine nuts, and dressing just before serving.

For best quality, assemble individual portions of this Roasted Asparagus Salad with Cherry Tomatoes, Burrata Cheese, Pine Nuts, and Balsamic Dressing just before eating to maintain the perfect contrast of warm roasted vegetables and cool, creamy cheese.

Conclusion

This Roasted Asparagus Salad with Cherry Tomatoes and Burrata is a stunning, flavor-packed dish perfect for any occasion. We hope you love it as much as we do! Give it a try and let us know what you think in the comments. For more delicious recipes like this Chicken Spaghetti With Roasted Tomatoes and Burrata Recipe or this Easy Asparagus Tomato Salad with Creamy Burrata Cheese, be sure to subscribe.

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FAQs

Can I make this Roasted Asparagus Salad ahead of time?

You can prepare components ahead, but assemble just before serving. Roast the asparagus and tomatoes, toast the pine nuts, and make the balsamic dressing separately. Add the burrata cheese and combine everything right before eating to keep textures fresh.

What can I substitute for burrata cheese?

Fresh mozzarella is the best substitute if you cannot find burrata. For a dairy-free version, use a creamy vegan cheese alternative. The rich, creamy element is key to balancing the roasted vegetables in this Roasted Asparagus Salad with Cherry Tomatoes, Burrata Cheese, Pine Nuts, and Balsamic Dressing.

How do I prevent the pine nuts from burning?

Toast pine nuts in a dry pan over medium-low heat, shaking the pan frequently. They toast quickly, so watch them closely as they turn golden. Remove them from the pan immediately to stop the cooking process.