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salad on plate.

Salad with Oranges, Goat Cheese, and Marinated Asparagus

Biscuits & Burlap
Asparagus marinated in citrus vinaigrette is the star of this salad with tangy oranges, creamy goat cheese, and toasted pecans.
5 from 6 votes
Prep Time 6 hours
Cook Time 2 minutes
Total Time 6 hours 2 minutes
Course Salad
Servings 4 people


  • 1 bundle asparagus
  • 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



  • 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.


  • 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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