Description
A refreshing and nutritious salad featuring sweet potatoes and green asparagus, perfect for any occasion.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 bunch of green asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with half of the olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- In the last 10 minutes of roasting, add the asparagus to the baking sheet.
- In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Once the sweet potatoes and asparagus are done, let them cool slightly.
- In a large bowl, combine the roasted sweet potatoes, asparagus, and chopped parsley.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature.
Notes
- For added flavor, consider adding feta cheese or nuts.
- This salad can be made ahead of time and stored in the refrigerator.
- Adjust the dressing ingredients according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American