Asparagus marinated in citrus vinaigrette is the star of this salad with oranges, creamy goat cheese, and toasted pecans.
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This recipe includes a family favorite of ours: marinated asparagus. I used the simple marinade (a mixture of olive oil, lemon and orange juice, dijon, white wine vinegar, salt and pepper) as a dressing for the spring salad as well, and it couldn’t be more perfect.
Just pour enough over the blanched asparagus to coat it and refrigerate for at least 6 hours. Reserve the rest for the dressing.

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I find that a lot of people are intimidated by cooking asparagus because it’s so sensitive. There’s really fine line between under- and over-cooked when it comes to asparagus, but blanching is the easiest way to get it right.
In a pan large enough to put the asparagus in a single layer, add enough water to submerge the asparagus to a boil. While you wait, fill a small casserole dish halfway with ice water.
Add the asparagus to the boiling water and cook 2-3 minutes (depending on the size). As soon as the time is up, grab them out of the hot water and submerge them in the ice bath. This stops the cooking process and leaves you with perfectly cooked asparagus!
We've also had great success with roasted asparagus. This recipe with lemon and garlic uses that method.

Once the asparagus has been cooked and marinated, you’re ready to put this salad together! The addition of the tangy oranges and creamy goat cheese balances the flavors so well (and let’s be honest- goat cheese makes everything better), and topping it with toasted pecans brings it all together. Drizzle the dressing over the top and enjoy!
If you're here you must love salads and goat cheese, so you'll want to be sure and check out Goat Cheese with Honey & Black Pepper Spread and Melon & Prosciutto Salad with Goat Cheese. It's another winner!
Our Clementine Salad with Strawberries and Tangy Vinaigrette is another one that uses the fresh citrus to make it amazing as is this Salad with Grapefruit.
Love citrus flavors? This Blood Orange Cocktail has a fun twist with rosemary simple syrup and you will love it! And for a sweet treat be sure to check out Orange Cupcakes. Oh my goodness they are so good!
This recipe was developed by Biscuits and Burlap and first appeared at The House of Wood.
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If you're in a bit of a hurry you'll want to check out Pasta Salad with Asparagus. It comes together in just minutes and uses a bottled dressing that has been "dressed up". Quick Pickled Asparagus is another easy recipe that will use up those last few stalks of asparagus.
Don't forget to let us know what you think below and to tag us on Instagram if you try this salad with marinated asparagus.
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A few items you may need to make your salad with marinated asparagus (all are Amazon rated 4 star or above)
- Zester and grater Click here
- Salad spinner - the key to healthy, clean salad greens
- Nut chopper - this one is so affordable!

📖 Recipe

Salad with Oranges, Goat Cheese, and Marinated Asparagus
Ingredients
- 1 bundle asparagus
- ⅔ cup olive oil
- 2 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 2 teaspoon dijon mustard
- 1 teaspoon lemon zest
- 1 teaspoon honey
- salt and pepper to taste
- favorite salad greens
- 1 orange
- 6 oz goat cheese
- ½ cup toasted pecans
Instructions
BLANCHE ASPARAGUS
- Trim 1 inch off end of asparagus spears.
- Bring water to a boil in a large saucepan (enough to cover asparagus).
- Prepare dish half full of ice water to dunk asparagus in as soon as they finish cooking.
- Add asparagus to boiling water and boil 2-3 minutes (depending on thickness of spears).
- Remove and immediately submerge in ice bath.
PREPARE DRESSING
- Mix olive oil, vinegar, lemon juice, orange, juice, dijon, zest, honey, salt, and pepper in a small bowl.
- Move asparagus from ice bath and dry with paper towel.
- Pour enough of mixture over asparagus to coat, cover, and refrigerate 6-8 hours. Reserve rest of marinade for dressing.
- Toss salad with greens on your choice, topped with asparagus, orange sections, crumbles goat cheese, toasted pecans, and dressing.
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Jacque Hastert says
These flavors sound out of this world good combined. This really takes the asparagus game up a knotch!
Pam says
Thanks, Jacque. It really is a great combination.
Kate Hackworthy says
What a tasty and zingy looking salad. I love the dijon in with the citrus in the dressing. Yum!
Pam says
The dressing (marinade) is great. You could use it in lots of ways.
Sues says
I made a similar salad in a cooking class once (but with gorgonzola instead of goat cheese) and it's become a dinner party staple in my house. There's something so fresh and delicious about this salad and I love the citrus dressing!
Pam says
Ahhhh... the gorgonzola sounds good too!. Thanks, Sues
Elaine Benoit says
This salad looks so delicious and fresh!! I love asparagus and all the flavors, especially the orange and goat cheese!!
Pam says
Thanks, Elaine. We love it!
Kathi says
Wouldn't this be beautiful on a holiday table! So fresh and colorful! Pinned!
Susan says
I was lucky to have been served this salad at Pam's house last week. It is delightful! I will be serving this at the Block House 🙂