Grilled Chicken and Asparagus Salad with Kale, Goat Cheese, & Farro

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This Grilled Chicken and Asparagus Salad with Kale, Goat Cheese, & Farro is the perfect warm weather lunch or dinner. Juicy chicken breasts soak up a bright & flavorful lemon herb marinade before grilling to perfection alongside fresh asparagus. Dice up the grilled chicken and asparagus, then toss into a hearty massaged kale salad with farro, roasted red peppers, goat cheese, & homemade lemon thyme vinaigrette.

This is the best salad for spring & summer – it's light, flavorful, feel-good, & so hearty...definitely not a wimpy salad! Meal-prep friendly with make-ahead tips provided!

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Finished grilled chicken and asparagus salad fills a white serving bowl with two gold serving spoons resting inside. The bowl is surrounded by a small wooden pinch bowl filled with kosher salt, lemon halves, a clear glass jar filled with lemon thyme vinaigrette, two clear glasses, and two rattan coasters that sit atop a yellow surface.

A Feel-Good Warm Weather Salad Loaded with Light & Lemony Chicken & Veggies

This delicious Grilled Chicken and Asparagus Salad was one of my go-to work lunches back in my corporate life. (Fun fact!: We first shared it here on PWWB way back in 2017! 🤓) Back then, I loved prepping a gigantic salad for easy & healthy packed lunches for the week. This recipe was always one of my favorites once the weather warmed up for the year – it’s packed with springtime flavor & hearty enough to keep me full all afternoon!

(As a major bonus, packing a satisfying homemade salad for lunch also helped me resist the temptation to drop $15 on takeout salads in the downtown Minneapolis skyway!) 

While I don’t need to pack a work lunch these days, I’m still completely obsessed with this light & bright chicken asparagus salad. It’s perfect for spring & summer because every bite is filled with light flavor & hearty texture.

The earthiness of kale & asparagus come to life thanks to bright lemon in the marinated grilled chicken & homemade thyme vinaigrette. Tangy creamy goat cheese & the natural sweetness of roasted red peppers add a beautiful balance of flavor, while hearty farro creates the most satisfying bite.

It’s light, flavorful, & hearty all at once. A total feel-good food – you will be obsessed!

Grilled Chicken and Asparagus Salad Recipe Highlights

You’ll absolutely crave this grilled chicken and asparagus salad because it’s…

  • FEEL-GOOD FOOD. No wimpy salads here! A mix of grilled chicken & veggies, hearty farro & kale, & a lemony dressing creates a salad that’s light, flavorful, & hearty all at once. A total feel-good food.
  • WARM WEATHER GOODNESS. Lighting the grill is the best sign of warm weather, while crunchy seasonal asparagus & bright lemon make this salad taste like spring & summertime.
  • PERFECT FOR MEAL PREP. Grilled chicken and asparagus salad is the ideal weekday lunch or dinner. It’s easy to prep, easy to store, & easy to assemble – the perfect meal prep salad!

Crave-worthy, indeed! ♡ Read on to learn more about how to make Grilled Chicken and Asparagus Salad with Kale, Goat Cheese, & Farro, or jump straight to the recipe & get cooking!

Note: Full ingredients list & measurements provided in the Recipe Card, below.

Key Components in this Kale Chicken Salad with Asparagus

This salad consists of 3 main components: grilled chicken and asparagus, my all-time favorite lemony dressing, & finely shredded kale. From there, a couple of easy salad add-ins are layered in to balance out flavors & create extra hearty texture. Here’s what you’ll need to get started:

  • Chicken breasts – Marinate with olive oil, lemon, garlic, & fresh herbs like rosemary, sage, or thyme before tossing on the grill to quickly cook. Simply skip the chicken if you’d like to keep the salad meatless!
  • Asparagus – My all-time favorite springtime veggie, especially since it’s amazing on the grill! Check out our vegetable grilling guide for some tips for grilling asparagus.
  • Lemon thyme vinaigrette – My go-to homemade vinaigrette, made with similar ingredients as the chicken marinade to double down on its lemony, garlicky, herbaceous flavors.
  • Greens – I love the hearty texture of kale. If kale isn’t your favorite, we have plenty of tips & tricks below to help you prepare the best kale salad but you can always sub it with any of your other favorite greens (spinach, arugula, spring mix, etc.).
  • Other add-ins – Round out your salad with farro (a hearty grain with the best chewy texture!), roasted red pepper (for natural sweetness), & goat cheese (its bright & tangy flavor is perfect with smoky grilled chicken and asparagus!).

As is the case with any hearty salad, there’s a bit of prep involved in order to pull all of the components together. Feel free to take or leave any component depending on how much time you have (e.g. use your favorite bottled lemon vinaigrette, swap farro with quick-cook brown rice, use whatever cheese you have in your fridge, etc.). This chicken asparagus salad is a flexible recipe – have fun with it & make it your own!

Grilling Chicken and Asparagus for Salad

The first step for prepping this grilled chicken and asparagus salad is my favorite – firing up the grill! There’s no surer sign of Spring than a grill filled with smoky, charred lemony chicken and asparagus!

Prep tips to get you started:

  • Grilled Chicken Prep: Marinate the chicken. ⇢ The lemony marinade used in this kale salad recipe is based on my Simple Lemon Herb Marinade – one of my all-time favorites for grilled chicken! It’s so simple to whip up and it’s absolutely loaded with lemony, garlicky, herbaceous flavor – all the best things! Simply mix it together, pour it over chicken breasts, & marinate for about 30 minutes or up to 6 hours in the fridge.
  • Grilled Asparagus Prep: Trim & season. ⇢ Simply trim off the woody ends to ensure the asparagus is nice & tender. From there, toss the asparagus with olive oil, then season with salt & pepper – easy! 

Grilled Chicken Marinade Tip!

The lemon makes this marinade pretty acidic, so I don’t recommend marinating beyond 6 hours. You can, however, prep the marinade in advance to cut down on active prep at dinnertime – check the Recipe Notes for more guidance!

Grilled Veggies Tip!

A quarter sheet pan is so handy when it comes to grilling vegetables. Season the veggies right on the sheet pan, then transfer them from the kitchen to the grill & back – easy!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

From there, light the grill & get cooking! Grilling chicken and asparagus for this salad recipe is a really straightforward process. Easy as 1-2-3!…

1

Preheat the grill for medium-high direct heat grilling (about 450 – 500 degrees F).

2

Grill the chicken. Remove the chicken from the marinade, discarding any excess liquid as you go so it doesn’t drip into the grill (which causes flare-ups). Grill the chicken for about 4-5 minutes, then flip & continue cooking. The chicken should be cooked through & beautifully charred after about 8-10 minutes.

3

Grilling the asparagus. Since the veggies take significantly less time to cook than the chicken, add them to the grill after you flip the chicken. Let the asparagus cook for a few minutes, then roll the spears over to ensure both sides are nicely charred. Grilled Asparagus Tip! ⇢ Be sure to position the asparagus spears perpendicular to the grill grates so they don’t fall through as they cook!

Once grilled, simply dice or slice the chicken & roughly chop the asparagus so they are both ready for salad assembly.

*More Grilling Tips & Tricks

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Go-To Lemon Thyme Vinaigrette

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

I love whipping up an easy homemade vinaigrette! It takes less than 5 minutes & having control over the ingredients is a huge bonus. (I find store-bought salad dressings a little too sweet for my liking.)

This particular lemon thyme vinaigrette is my go-to homemade vinaigrette. It’s made with 2 of my all-time favorite ingredients: fresh herbs & bright lemons. Its brightness is another nod to springtime in this chicken asparagus salad & its flavors offer a nice complement to the grilled lemon chicken marinade.

Lemon Thyme Vinaigrette ⇢ Simply whisk together olive oil, lemon zest, lemon juice, fresh thyme, honey, & garlic, then season with a good pinch of salt & ground black pepper. Homemade Vinaigrette Tip! ⇢ I love prepping homemade salad dressing in a Mason jar – it’s an easy way to store leftovers without any extra dishes to wash!

Salad Meal Prep Tip!

You can prep this lemon thyme vinaigrette up to 1 week in advance. Simply store it in your fridge until you’re ready to enjoy your grilled chicken and asparagus salad.

Prepping & Massaging Kale for Salad

Nutrient-dense kale is one of my favorite greens thanks to its amazingly hearty texture. If you’ve tried it before & haven’t liked it, chances are it wasn’t prepared properly. Kale needs a little bit of prep to ensure it’s nice & tender – especially when you use it for a salad!

Preparing whole kale for a salad: I always recommend buying kale whole rather than in the pre-shredded bags. Shredding kale on your own is quite simple, & it’s always so much fresher & has such better texture than the bagged stuff. Here’s what you’ll do:

  • Destem the kale. Grab hold of the leaf at the base of the stem, then slide your hand along the stem to easily separate the leaf (you can also do this with a knife, if you prefer!). Kale stems are super tough & a bit more bitter than the leaves, so there’s no need to use them for kale salad. Compost the stems (or give them to your pups!).
  • Finely chop. Stack a few destemmed kale leaves, then tightly roll them into a bundle. From there, use a large knife to chop the pile of kale leaves into finely shredded pieces – the finer the better!
  • Storage. Shredded kale will keep for about 1 week in the refrigerator. Transfer it to a resealable bag, nestling a paper towel in the bag to capture any excess moisture & prevent the kale from spoiling.

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

How to Massage Kale

The key to a tender, easy-to-chew kale salad is massaging your kale. This tiny step makes a HUGE difference in the texture of your greens. Massaging kale breaks down its tough, fibrous crunchiness so it’s easier to chew. It’s really simple – here’s what you’ll do:

1

Drizzle. Place the shredded kale in a large bowl, then lightly drizzle with the lemon thyme vinaigrette. A little vinaigrette goes a long way, so start with just a tablespoon or two. (You can always add more when you toss the grilled chicken and asparagus salad together!)

2

Massage. Using your hands, massage the vinaigrette into the kale. Squeeze each handful between your fingers & palm, massaging every piece until it’s coated in the vinaigrette. Using your hands is key! Continue massaging until the texture is softened to your liking & the kale turns beautifully vibrant green.

Grilled Chicken and Asparagus Salad Assembly

To assemble the chicken asparagus salad for serving, start by filling a large bowl with massaged kale. Add the grilled chicken and asparagus, cooked farro, chopped roasted red bell pepper, & crumbled goat cheese, then finish with a good drizzle of lemon thyme vinaigrette.

This grilled chicken asparagus salad is great pretty much any way you serve it – hot off the grill, at room temperature, or cold from the fridge – so it’s great as a light-yet-satisfying dinner, for a warm-weather girl’s night (pair with your fave dry rosé!), or to pack for a week’s worth of lunches. Simply store the components in separate containers & assemble your salads as you need them. It doesn’t get easier than that!

Finished grilled chicken and asparagus salad fills a white serving bowl with two gold serving spoons resting inside. The bowl is surrounded by a small wooden pinch bowl filled with kosher salt, lemon halves, a clear glass jar filled with lemon thyme vinaigrette, two clear glasses, and two rattan coasters that sit atop a yellow surface.

More Tips & Tricks.

Easy Substitutes & Variations. As is the case with any hearty salad, there are a number of components to prep for this grilled chicken and asparagus salad recipe. Feel free to take or leave any component depending on your preferences & how much time you have. Some ideas to get you started…

  • Grilled chicken substitutes – If you’d like to make a vegetarian or vegan salad, simply omit or swap the grilled chicken for grilled cauliflower steaks. Use the same lemon herb marinade & grill until the cauliflower is charred-yet-tender. So good!
  • Store-bought vinaigrette – If you don’t have time to prep homemade, store-bought is fine! Use your favorite citrusy or lemony vinaigrette to replicate the flavors of this chicken asparagus salad as written, or try an aged balsamic vinaigrette for extra depth.
  • Greens – I love kale, but if it’s not your thing, simply swap with your favorite greens (e.g. spinach, arugula, spring mix, etc.)
  • Grains – Farro is so fun, but if you don’t keep it on hand or you don’t have the time to cook it, swap it out with quinoabrown rice, or even a packet of quick-cook grains.
  • Cheese – The creaminess of goat cheese adds amazing texture, but if you don’t like its tangy flavor you can swap it out with feta, garlic herb Boursin, or opt for simple shaved parmesan.

Meal Prep Tips. Thanks to its hearty components, this grilled chicken and asparagus salad is super meal prep-friendly! You can prep the grilled chicken and asparagus, homemade vinaigrette, hearty farro, & shredded kale up to 4 days in advance, storing each in separate airtight containers in the refrigerator for easy salad assembly. Check the Recipe Notes, below, for full meal prep guidance!

I can’t wait for you to try this Kale Salad with Grilled Lemon Chicken, Asparagus, Farro & Goat Cheese! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

Love fresh salads loaded with veggies? Be sure to try Chopped Grilled Vegetable Salad with Lemon Basil Vinaigrette, this Southwest Quinoa Salad, or this Falafel-ish Quinoa Salad next. ♡ Happy cooking!

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Finished grilled chicken and asparagus salad fills a white serving bowl with two gold serving spoons resting inside. The bowl is surrounded by a small wooden pinch bowl filled with kosher salt, lemon halves, a clear glass jar filled with lemon thyme vinaigrette, two clear glasses, and two rattan coasters that sit atop a yellow surface.

Grilled Chicken and Asparagus Salad with Kale, Goat Cheese, & Farro

  • Author: Jess Larson
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes (mostly inactive)
  • Total Time: 1 hour
  • Yield: serves 4
  • Category: Entree Salads & Bowls Recipes, Main Dishes, Side Dishes
  • Method: Grilling & Smoking
  • Cuisine: American

Description

The absolute perfect warm-weather salad, this Grilled Chicken and Asparagus Salad with Kale, Goat Cheese, & Farro light, bright, hearty, & satisfying all at once – a great meal for spring or summer! 

The amazing thing about this chicken and asparagus salad is its balance in both flavor & texture. Charred & smoky grilled lemon chicken & asparagus, hearty kale, nutty farro, creamy goat cheese, & naturally sweet roasted red peppers all come together in a lemony vinaigrette, creating a crave-worthy salad that you’ll come back to time & time again. 

As is the case with any hearty salad or bowl-style meal, a little bit of prep is involved to pull together all of the components. Feel free to take or leave any component depending on how much time you have (e.g. skip the farro, use store-bought vinaigrette, opt for a tender green, etc.). This is a flexible recipe – have fun with it!

Easily vegetarian, vegan, gluten-free, & dairy-free with a few simple swaps & majorly meal-prep friendly! See the Recipe Notes, below for some suggestions & guidance. 


Ingredients

Scale

for the grilled asparagus and chicken kale salad:

  • 1 cup farro, rinsed well 
  • 1 1/2 pounds boneless, skinless chicken breasts, pounded thin or butterflied (sliced in half lengthwise)
  • 1/4 cup olive oil, divided
  • 2 large, juicy lemons, zested & juiced
  • 4 cloves garlic, finely chopped or grated
  • 3 tablespoons finely chopped hardy fresh herbs, such as oreganorosemarysage, or thyme (see Recipe Notes)
  • 1 pound asparagus, woody ends trimmed
  • 1 bunch lacinato kale, destemmed & thinly sliced
  • 1 (one) 12-ounce jar roasted red pepper, drained & thinly sliced
  • 4 ounces goat cheese, crumbled
  • kosher salt & ground black pepper, to season

for the lemon thyme vinaigrette:

  • 1/2 cup olive oil, divided
  • 2 large, juicy lemons, zested & juiced
  • 2 cloves garlic, finely chopped or grated
  • 2 tablespoons fresh thyme leaves (about 810 sprigs)
  • 1 tablespoon honey
  • kosher salt & ground black pepper, to season

Instructions

  1. Cook the farro: Bring a large pot of water to a boil. Once boiling, season with 1 teaspoon kosher salt. Add the farro and boil 25-30 minutes, stirring occasionally to prevent sticking, until your desired al dente texture is reached. Drain & immediately rinse with cold water. Set aside to drain well or transfer to an airtight container & store in the refrigerator for up to 5 days.How to make chicken asparagus salad, step 1: Cook the farro. Cooked farro fills a stainless steel sauce pan. The sauce pan sits atop a yellow surface. A wooden spoon filled with farro surrounds the saucepan at center.
  2. Marinate the chicken: Place the chicken breasts in a large Ziplock bag or baking dish. Add 3 tablespoons of the olive oil, the lemon zest & juice, garlic, & hardy fresh herbs. Season with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Set aside to marinate for 30 minutes at room temperature, or cover & marinate in the refrigerator for up to 6 hours.How to make grilled chicken and asparagus salad, step 2: marinate the chicken. Boneless, skinless chicken breasts marinate in a homemade lemon thyme vinaigrette within a white square baking dish. The baking dish sits atop a yellow surface surrounded by lemon halves, garlic, loose fresh herbs, and two clear glass pinch bowls filled with kosher salt and ground black pepper.
  3. Prep the lemon thyme vinaigrette: Combine all listed ingredients in a small bowl or jar, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Set aside, or store in the refrigerator for up to 1 week.How to make grilled chicken and asparagus salad, step 3: Prep the lemon thyme vinaigrette. A small clear glass is filled with the ingredients to make up a homemade lemon thyme vinaigrette. The glass sits atop a small white ceramic plate which sits atop a yellow surface. Lemon halves, a small clear glass jar filled with a bit of honey & a honey dipper, a bottle of olive oil, and loose fresh herbs surround the jar of vinaigrette at center.
  4. Salad assembly prep: Meanwhile, as the farro cooks & the chicken marinates, it’s a great time to get a head start on prepping the other kale salad ingredients. First, preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Then…
    1. Place the asparagus on a large plate or small baking sheet. Drizzle with the remaining 1 tablespoon olive oil, then season generously with kosher salt & ground black pepper as desired. Set aside for grilling.
    2. Destem & finely shred the kale.
    3. Rinse & finely chop the roasted red bell peppers.
    4. Crumble the goat cheese. Grilled Chicken and Asparagus Salad with Kale, Goat Cheese, & Farro ingredients arranged on a yellow surface: Bob's Red Mill Organic Farro, boneless, skinless chicken breasts, olive oil, lemons, garlic, fresh herbs, asparagus, lacinato kale, roasted red pepper, goat cheese, honey, kosher salt, and ground black pepper.
  5. Grill the chicken and asparagus: Place the chicken on the preheated grill, discarding any excess marinade. Grill 4-5 minutes per side, or until cooked through. When you flip the chicken, place the asparagus on the grill (be sure to position it such that the spears are perpendicular to the grill grates!). Grill 5-6 minutes, rolling the asparagus across the grill grates about halfway through to ensure both sides are nicely grilled. Transfer the grilled chicken and asparagus to a plate or small baking sheet. Dice or slice the chicken & roughly chop the asparagus for salad assembly. How to make grilled chicken and asparagus salad, step 5: Grill the chicken and asparagus. Marinated chicken and seasoned asparagus rest inside a white baking dish and atop a white serving platter respectively. The dishes sit atop a yellow surface with lemon halves surrounding.
  6. Grilled asparagus and chicken kale salad assembly: Place the shredded kale in a large bowl. Drizzle a little of the lemon thyme vinaigrette over top. Using your hands, massage the vinaigrette into the kale until vibrantly green & softened. Add the grilled chicken and asparagus, cooked farro, roasted red bell pepper, & goat cheese to the bowl. Drizzle more of the lemon thyme vinaigrette over top & toss to combine. This salad is great served warm, at room temperature, or cold. See Recipe Notes, below, for more meal prep tips. Enjoy!Finished grilled chicken and asparagus salad fills two white serving bowls with two gold serving spoons resting inside the large bowl at center. The bowls are surrounded by a small wooden pinch bowl filled with kosher salt, lemon halves, a clear glass jar filled with lemon thyme vinaigrette, two clear glasses, and two rattan coasters that sit atop a yellow surface.


Notes

  • Ingredient Subs & Shortcuts: 
    • Farro – I love the hearty texture of farro, but you can use any grain you love most (brown rice, quinoa, etc.). Using a ready-to-serve rice or grain blend is also a great shortcut here. Make it your own by using whatever you love most, & if quick-cooking rice is your jam…go for it!
    • Fresh herbs – Rather than buying fresh herbs individually, many grocery stores that sell fresh herbs also carry a “poultry blend” consisting of fresh rosemary, sage & thyme – perfect for this recipe! Similar dried herbs & herb blends, such as dried oregano, dried rosemary, dried thyme or herbs de provence or Italian seasoning, work great in a pinch. If using dried herbs, use 2 heaping teaspoons instead of 3 tablespoons as listed in the Ingredients List above.
    • Kale – I love the hearty texture of kale (see the blog post, above, for tips to ensure you’re preparing it properly!). If it’s not your favorite, feel free to swap it with your tender green of choice – spinach, spring mix, arugula, etc. 
  • Make-Ahead & Storage: Leftover grilled chicken and asparagus salad components will keep, stored in separate airtight containers in the refrigerator, for up to 4 days. If desired, reheat the chicken in the microwave until warmed through, then assemble salads as desired.
  • 20-Minute Meal Prep: A little bit of meal prep will goes a long way in making hearty salads a little easier to throw together during the week, cutting down on the active prep time involved. Feel free to prep all of the salad components & store in individual airtight containers in the refrigerator, or pick & choose a couple to help streamline prep during the week. Personally, I like to…
    • Cook the farro according to Step 1 of Recipe Directions above. Drain well & store in an airtight container in the refrigerator for up to 5 days. (5 minutes active prep)
    • Prep the lemon marinade according to Step 2 of Recipe Directions, above. Store in a jar or airtight container in the refrigerator for up to 5 days. The day you’d like to make grilled chicken, all you have to do is toss the chicken into the marinade – so easy! Marinate for at least 30 minutes while the grill preheats, or marinate in the refrigerator (covered) for up to 8 hours. (10 minutes active prep)
    • Prepare the lemon thyme vinaigrette according to Step 3 of Recipe Directions, above. Store in a jar or airtight container in the refrigerator for up to 1 week. (5 minutes active prep)

Keywords: kale salad recipe, meal prep salad recipe, grilled chicken & asparagus salad

Recipe by Jess Larson, Plays Well With Butter | Photography by KJ & Company, Kate Poskochil

Ready to Hit the Grill?

If this all still feels new to you, I encourage you to head over to Grilling 101, a compilation of tips & tricks for all of the grilling basics – everything from how to light your grill to how to clean your grill.

All this talk about grilling have you feelin’ ready to hit the grill? Me too! Be sure to check out this post for my 15 go-to marinades you need this grilling season. At our house, a good marinade is at the heart of grilling season. I’m positive these marinades will be on repeat at your house this summer! For even more grilled goodness, be sure to check out all of our Grilling & Smoking recipes.

& lastly! Be sure to give @playswellwithbutter a follow on Instagram – I’ll be teaching you how to grill up some goodness all summer long, & we have so much fun on Instagram!

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Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 8.3.22
    Betsy Smith said:

    790 calories per serving is way high. Should this serve 8?

    • 8.4.22
      Erin @ Plays Well With Butter said:

      Hi Betsy! Thanks for reaching out & checking in on this – I went ahead & checked the label & realized it was accounting for all of the olive oil used to prep & marinated the chicken & veggies for grilling (although much of this will be discarded!) so I think that helps & you’ll see that adjusted! As for servings, we recommend 4 servings if making the salad as the main part of the meal but you can of course split up into 8 servings for an awesome side salad too!

  2. 4.25.22
    Ann said:

    I just finished making this for my family for dinner. It was insanely delicious. The texture was awesome. The flavors were bright and complex. Jess is an incredible recipe developer and I am always super happy with the food. What a nourishing but exciting salad!

    • 4.30.22
      Erin @ Plays Well With Butter said:

      Thank you, Ann! So so glad to hear that it was a hit! 🙂

  3. 5.16.17

    I’m actually embarrassed by the fact that I have yet to take advantage of spring’s beautiful bounty of asparagus. Putting it on my shopping list and making this salad ASAP. It’s got everything I love in a salad!

    • 5.16.17
      jess said:

      KARA! you need to start enjoying asparagus…the season’s going to be over faster than we ever expect it to! xx

  4. 5.15.17

    I am a HUGE asparagus fan. It’s just so good.

  5. 5.15.17

    This looks so satisfying!! I could use a gluten free grain for myself- perfect!

  6. 5.15.17

    I love throwing together veggie packed salads this time of year! And the combo of asparagus and goat cheese sounds delicious!

  7. 5.12.17
    Khushboo said:

    I have loving kale lately! You recipe looks delicious!

  8. 5.12.17
    Talitha said:

    It’s really a nice and useful piece of info. I’m glad that you shared this useful info with us. Please keep us informed like this. Thanks for sharing.

  9. 5.10.17

    Yummmm. So many favorites in one salad! This looks amazing, Jess!

  10. 5.10.17

    That is very much Healthy. The Pictures you’ve uploaded are too good. Soon gonna make this from your method.

  11. 5.9.17

    This look so good! You’ve pretty much combined all my favourite ingredients to make one super salad and I am SO happy about it! This would be perfect for a sunny Sunday afternoon get together!

  12. 5.9.17

    This salad sounds and LOOK fabulous! I am the worst about bringing salads to work because I don’t want to dress them at home but I also don’t want to have a giant salad bowl in my office… I think I’m going to make the sacrifice for this recipe!

  13. 5.9.17

    This salad looks SO refreshing!!! I would eat it every day too, and why not??? It’s so healthy! Love the rose pairing too. Um, is it bad that it’s not even 7 am yet and I’m already thinking about picking up a bottle to have with dinner?? Delish!

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Jess of Plays Well With Butter stands on a deck behind a stainless steel Weber Genesis II propane grill. In the background, a blossoming tree & a house with beige siding.