Anti Inflammatory Roasted Asparagus Salad with Lemon Vinaigrette
Roasting asparagus at high heat brings out a natural sweetness and a satisfying char at the tips that no raw salad can match, and that warm-meets-fresh contrast is exactly what makes this dish so craveable. The base of peppery baby arugula, crisp radishes, and toasted almonds gives every bite a different texture, while a bright lemon vinaigrette — built with fresh juice, zest, Dijon, and a touch of honey — ties everything together without weighing it down. Extra virgin olive oil does double duty here, both roasting the asparagus and anchoring the dressing, which matters because it's one of the most well-regarded ingredients for supporting a low-inflammation lifestyle. The almonds get a quick toast in a dry skillet until fragrant and golden, adding a nutty depth that elevates the whole bowl well beyond a simple side salad. Everything on this ingredient list is whole, minimally processed, and genuinely good for you — no inflammatory seed oils, refined sugars, or mystery additives to navigate. It comes together in well under 30 minutes and serves four, making it an easy weeknight win that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
For the roasted asparagus
- 1 lb asparagus, tough ends trimmed
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the lemon vinaigrette
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 4 cups baby arugula
- 4 radishes, thinly sliced
- ⅓ cup raw almonds, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the asparagus in a single layer on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper, tossing to coat evenly.
- 2
Roast the asparagus for 12–15 minutes, until the spears are tender when pierced with a fork and the tips are lightly browned at the edges. Remove from the oven and let cool for 5 minutes.
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