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Roasted Asparagus Salad with Cherry Tomatoes, Burrata Cheese, Pine Nuts, and Balsamic Dressing

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This simple roasted asparagus salad features tender roasted asparagus tossed with halved cherry tomatoes, topped with creamy burrata cheese and toasted pine nuts, and finished with a balsamic vinaigrette and fresh basil for a refreshing summer dish.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F. Toss diced asparagus with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 10 minutes until tender.
  2. In a large bowl, combine roasted asparagus and halved cherry tomatoes. Drizzle with balsamic dressing (¼ cup balsamic vinegar and ¼ cup olive oil) and toss to combine.
  3. Divide salad among bowls. Top with torn burrata cheese, toasted pine nuts, chopped fresh basil, and cracked black pepper to taste.

Notes

Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, stirring frequently to avoid burning. Use high-quality balsamic vinegar for the best flavor. This salad is best served immediately while the asparagus is warm.

Nutrition

Find it online: https://www.rapidrecipes.blog/roasted-asparagus-salad-burrata-balsamic/