Roasted Sweet Potato and Asparagus Salad
The combination of textures and flavors in this hearty salad will make your tastebuds sing! Roasted veggies, spices, garlic and spicy arugula combine with a lemony dressing for an incredibly nutrient-packed and delicious meal.
Servings 4
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2" cubes
- 1 bunch asparagus, trimmed, chopped into 2" pieces
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil, + 1 tbsp, divided
- 2 tsp salt, Kosher or sea, divided
- 1/2 tsp ground black pepper
- 1/4 tsp cumin
- 1/4 tsp cinnamon
- 3-4 cups arugula
- 1/4 cup vegan feta cheese, crumbled (optional)
- LEMON VINAIGRETTE
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice (half large lemon, juiced)
- 1 tbsp Dijon mustard
- 1 1/2 tsp pure maple syrup
- 2 cloves garlic, finely minced or crushed
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 425 degrees F
- In a bowl, add the sweet potatoes, 1/4 cup olive oil, minced garlic, 1 1/2 tsp salt, 1/4 tsp ground black pepper, cumin and cinnamon. Toss to combine. Place on a silicone or foil-lined baking and tray and roast for 20-25 minutes.
- Make the vinaigrette: Whisk all ingredients together in a small bowl.
- Meanwhile, combine asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp ground black pepper. Place asparagus on a lined baking tray and roast for 8-10 minutes (last 10 minutes of while the sweet potatoes are roasting).
- In a large bowl, toss the arugula with some of the vinaigrette. Add the roasted sweet potatoes, roasted asparagus and optional feta. Add more vinaigrette and toss again to combine. Enjoy!