Recipe
Asparagus and Sweet Potato Salad
This tasty salad is just as yummy served hot or cold. Roast sweet potato in garlic and olive oil and add asparagus, tomatoes and walnuts for the last minutes of cooking. While that’s happening, whip up the tasty dressing and dinner’s ready.
Ingredients
- 500g orange sweet potatoes, peeled, cut into 1 cm slices
- 2 tablespoons extra virgin olive oil
- Salt flakes and freshly ground pepper
- 2-3 garlic cloves, chopped
- 1 punnet cherry tomatoes
- 1/2 cup walnut halves
- 2 bunches asparagus, woody ends removed
Apple Cider Dressing:
- 2 tablespoons olive oil
- 2 teaspoons prepared mustard
- 1 teaspoon honey
- 3 tablespoons apple cider vinegar
- Coarsely ground black pepper
Method
- Preheat oven to 210°C. Combine 1 tablespoon of the olive oil, garlic, salt and pepper in a mixing bowl. Add sweet potato slices and, using your hands, toss to coat with olive oil mixture. Alternatively, using a pastry brush, brush the olive oil mixture over sweet potato.
- Spread sweet potato out on a baking tray and bake in preheated oven until almost tender, 15-20 minutes.
- While sweet potato is cooking, place asparagus and tomatoes in mixing bowl and drizzle with remaining 1 tablespoon olive oil. Season with salt flakes and pepper. Using your hands, toss to coat with oil.
- Remove sweet potatoes from oven. Scatter asparagus and tomatoes over sweet potatoes. Return to oven and bake until vegetables are almost cooked, about 5 minutes. Remove from oven and scatter walnuts over.
- Reduce heat to 190°C and return vegetables to oven. Bake until vegetables are cooked and walnuts are lightly roasted, about 5 minutes. Remove from oven.
- To prepare dressing, combine olive oil, mustard, honey and apple cider vinegar.
- Arrange sweet potato, asparagus, tomatoes and walnuts on serving platter, drizzle with dressing and serve.
Tip
- For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.
Recipe provided by the Australian Asparagus Council.