Sweet Potato Salad with Asparagus
Try this roasted sweet potato salad with tender asparagus, mixed greens, and feta. It's tossed with a homemade apple cider vinaigrette that provides a sweet and tangy finish.
Servings: 4 people
Calories: 410kcal
Equipment
Ingredients
- 2 medium sweet potatoes peeled and cut into ½ inch cubes
- 1 bunch fresh asparagus
- ½ teaspoon garlic powder
- Olive oil
- Salt and pepper
- 4 to 5 cups mixed greens packed
- ¼ cup crumbled feta cheese
Honey Apple Cider Vinaigrette:
- ½ cup extra virgin olive oil
- 2 to 3 tablespoons apple cider vinegar to taste
- 1 clove garlic, finely minced
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Roast sweet potatoes: On a large sheet pan, toss the cubed sweet potatoes with about ¼ cup olive oil, ½ teaspoon garlic powder, 1 ½ teaspoons Kosher salt, and ¼ teaspoon ground black pepper. Roast for 20-25 minutes until tender, flipping halfway through.
- Roast asparagus: Meanwhile, cut the tough ends of the asparagus and discard. Then, chop the asparagus into 2-inch pieces. On a medium sheet pan, toss asparagus with a few drizzles of olive oil, salt and pepper to taste. Roast for 8 to 10 minutes until crisp tender.
- Make the vinaigrette: In a mason jar, combine all vinaigrette ingredients. Seal and shake well until combined.
- Assemble: In a salad bowl, toss the mixed greens with some of the prepared vinaigrette. Then add the roasted sweet potatoes, roasted asparagus, and crumbled feta. Drizzle more of the vinaigrette on top and toss to combine. Serve warm or cold. Enjoy!
Notes
- Cut the sweet potatoes into about the same size for even roasting.
- Asparagus: Instead of roasting, you can also sauté them.
- If you want crisper asparagus, undercook them by 2-3 minutes to taste. They will continue to cook with residual heat too.
- Prep ahead: Peel, dice, and chop everything, and store in containers. You can also roast the veggies the day before and reheat or serve cold. The dressing can be made up to 3 days ahead.
- If making ahead, wait until serving to toss with the dressing.
- Feta: Goat cheese, queso fresco.
- Add-ins:
- Add your favorite protein. It goes well with seared salmon or chicken.
- Nuts: Walnuts, pecans, or pistachios.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 410kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 699mg | Fiber: 6g | Sugar: 11g | Vitamin A: 17376IU | Vitamin C: 19mg | Calcium: 115mg | Iron: 4mg