Week 4 Alternative Ingredient: Asparagus

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3.24 from 50 votes

Spring Asparagus and Fennel Salad

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Author: Nutrition Squeezed


  • 1 bunch of asparagus washed and trimmed
  • 1 bulb of fennel washed and sliced into ½” sections
  • 4 cups of arugula
  • 1 cup of barley cooked
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar


  • Preheat oven to 400 degrees
  • Line a baking sheet with parchment paper
  • Lay asparagus and fennel slices evenly on parchment paper
  • Drizzle with olive oil, salt and pepper
  • Bake for 20 minutes, flipping once
  • Mix olive oil, lemon juice and apple cider vinegar for the dressing
  • On a plate or bowl, make a bed of arugula, then sprinkle with cooked barley
  • Cut asparagus into 2″ sections and add to salad along with roasted fennel slices
  • Toss with dressing and serve

Image and Recipe are from @nutritionsqueezed. To check out the full post and find more awesome recipes go here.