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Easy Roasted Asparagus Salad with Mushrooms and Tomatoes

Close-up of roasted asparagus salad with mushrooms and tomatoes in vinaigrette
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Roasted asparagus salad with mushrooms and tomatoes tossed in a sweet and tangy vinaigrette. A fresh, easy spring side that pairs with just about anything.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the vegetables

  • 8 oz asparagus (about 1/2 bunch), cut into 2-inch pieces
  • 6 to 8 oz baby bella mushrooms, halved or quartered
  • 6 oz cherry tomatoes (about 1/2 pint), halved
  • 2 to 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of dried thyme ( 1/4 to 1/8 teaspoon, or 1 teaspoon fresh thyme)

For the vinaigrette

  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced shallots
  • 1 teaspoon Dijon mustard
  • 1/2 tablespoon honey
  • 2 tablespoons olive oil
  • Pinch of salt and pepper

Instructions

  1. Preheat the oven
    Preheat to  425°F.
  2. Prepare the vegetables
    Place the asparagus, mushrooms, and tomatoes on one or two sheet pans. Drizzle with olive oil, then season with salt, pepper, and thyme. Toss to coat and spread into an even layer. 
  3. Roast
    Roast for 10 - 12 minutes, until the mushrooms are lightly browned and the tomatoes are softened. Use two sheet pans if needed to avoid overcrowding. 
  4. Make the vinaigrette
    While the vegetables roast, whisk together red wine vinegar, shallots, Dijon mustard, honey, olive oil, and a pinch of salt and pepper. 
  5. Cool slightly
    Let the vegetables cook for about 5 minutes before dressing. This keeps the vinaigrette from wilting everything. 
  6. Toss and serve
    Transfer to a bowl, pour over the vinaigrette, and gently toss to combine. Serve warm or at room temperature. 

Notes

  • For the best texture and color, serve this salad while the vegetables are still slightly warm. 
  • Avoid overcrowding the pan so the vegetables roast instead of steaming. Use two sheet pans if needed. 
  • If making ahead, store the vinaigrette separately and toss just before serving. 
  • Leftovers will soften, and the color may dull slightly, but the flavor will still be good. Add a small pinch of salt before serving to refresh the taste. 

Find it online: https://www.myeclecticbites.com/roasted-asparagus-salad/