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Paleo Roasted Asparagus Salad with Arugula

Roasted Asparagus & Arugula Salad

This roasted asparagus salad with arugula is super easy, and is vegan and paleo-friendly. The toasted hazelnuts add crunch and lemon adds a zesty punch.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Tess Masters



  1. Preheat your oven to 375°F/190°C, and line a baking sheet with a silicone liner or parchment paper. 
  2. Spread the hazelnuts on the baking sheet, and roast for 7 to 10 minutes, or until lightly browned. Allow the nuts to cool, gently roll in a dish towel to remove the skins, and then roughly chop. Set aside. 
  3. Increase the oven temperature to 400°F/200°C, and place the asparagus on the prepared baking sheet. Drizzle the asparagus with 1 tablespoon of the olive oil, and season with salt and pepper. Toss to coat evenly, then spread the asparagus in a single layer. Roast them for about 8 minutes, or until the asparagus is just tender and lightly browned.
  4. To make the dressing, whisk together the lemon zest, lemon juice, and the remaining 2 tablespoons of olive oil.
  5. Throw the arugula into a large bowl, drizzle with half the dressing, and toss until evenly coated. Transfer the arugula to a platter, arrange the asparagus on top, drizzle with the remaining dressing, and top with the chopped hazelnuts.

Recipe Notes

Recipe from The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier © 2016 Robert Rose. 
Photo by Trent Lanz; styling by Alicia Buszczak.