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Spring Asparagus Salad


  • 1/23/4 pound asparagus
  • 1/2 teaspoon lemon pepper seasoning
  • 2 cups cooked Cous Cous
  • ½ cup dried cranberries
  • 2 oz goat cheese
  • ½ cup toasted walnuts
  • 2 teaspoons fresh tarragon, chopped
  • Zest of one lemon
  • Dressing:
  • C olive oil
  • 3 Tablespoons whole grain mustard
  • 2 Tablespoon Red wine vinegar
  • 2 Tablespoon lemon juice
  • 1 tsp salt
  • 1 teaspoon pepper


  1. Preheat oven to 425* F.
  2. Trim the asparagus. Place trimmed asparagus on a baking sheet and spray with cooking spray (I used coconut oil spray), Sprinkle with lemon pepper seasoning.Roast in the oven until just tender, about 10-15 minutes. Cut into bite size pieces.
  3. Place cous cous, cranberries, walnuts, goat cheese, tarragon, and lemon zest in a large bowl. Toss with the dressing and asparagus. Serve warm, or cold.