Paleo Spring Salad

Spring Salad with Asparagus and Pistachios.png

This salad is a perfect combo for Spring and is one that I actually made last year with Easter Dinner. The goat cheese is totally optional and can be easily left out to keep this recipe completely dairy-free and whole30 compliant, or serve it on the side as an option. We do not eat cheese on a regular basis, but I do love to occasionally add it into certain recipes. When I do I like to make sure it is a good quality product and will look for grass-fed options.

Salads are one my favorite meals, however I don’t make them as often as I used to before I had kids. My kids will eat salad most of the time, but it’s all about the toppings! The more the better and if you have a picky eater try separating all of the ingredients on a plate instead of tossing together. This will usually be more appealing to younger ones.


  • 5 oz of arugula

  • 5 cara cara oranges, 3 segmented and 2 juiced

  • 1 bundle of asparagus, cut into 1-2” pieces and blanched

  • 1/3 cup pistachios

  • 1/2 cup goat cheese, crumbled (optional)

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon dijon mustard

  • salt and pepper

Place the arugula in a large bowl. Add the segmented orange slices on top, along with the blanched asparagus, pistachios, and goat cheese. To make the dressing combine the juiced oranges, olive oil, vinegar, mustard, salt and pepper in a small jar. Whisk to combine. Toss over salad just before serving. Enjoy!