Sweet Potato and Asparagus Salad

Summary

Yield
Servings
Prep time45 minutes
Cooking time
Total time45 minutes

Description

I like substantial salads, and I love roast vegetables. So here are the two combined.

Ingredients

400 g
Sweet potato (Diced into 1.5-2cm pieces. You can also use Pumpkin)
1 1⁄2 c
Cherry tomatoes (quartered)
1
Onion (Chopped)
1 bn
Asparagus (6-10 spears depending on thickness)
100 g
Sundried tomatoes (Chopped)
2⁄3 c
Rocket (Optional, also called Arugala)
2 1⁄3 c
Baby spinache
4 T
Olive oil
2 T
Balsamic vinegar
3 T
Sesame seeds
1 pn
Thyme (Optional)
1 pn
salt (To taste)
1 pn
Pepper (To taste)

Instructions

Lightly oil baking tray with 1 Tablespoon of Olive Oil.

Place sweet potato and onion into tray, sprinkle on thyme and mix around to coat in olive oil, then cook for 20 minutes, turn and cook for another 20 minutes (or until looking roasted) on 200 degrees Celsius (400 degrees Farenheit).

Place asparagus in and cover with 1/2 Tablespoon olive oil, cook for 5-8 minutes.

Cook sesame seeds on small skillet with 1/2 Tablespoon olive oil until slightly brown

Combine roasted vegetables, rocket, spinach, tomatoes, sundried tomatoes and sesame seeds in bowl.

Pour over remaining 2 Tablespoons of Olive Oil and Balsamic Vinegar.

Season with salt and pepper, then mix all together stirring from the bottom to distribute dressing.