Asparagus and Cranberry Salad with Citrus Vinaigrette

This vibrant salad combines tender asparagus with the tart sweetness of cranberries, creating a delightful balance of flavors. The addition of a zesty citrus vinaigrette elevates the dish, making it a perfect side for any meal. This recipe is vegetarian and can easily be made vegan, catering to various dietary preferences.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 1 cup dried cranberries
• 1/2 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
2. In a large bowl, combine the blanched asparagus, dried cranberries, and toasted almonds.
3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, lemon zest, and lemon juice. Season with salt and pepper to taste.
4. Pour the vinaigrette over the asparagus mixture and toss gently to combine. If using, sprinkle with crumbled feta cheese before serving.
5. Serve chilled or at room temperature.