Roasted Sweet Potato and Asparagus Salad

Roasted Sweet Potato and Asparagus Salad

You know those dinners where you magically throw whatever ingredients you have together and they turn out to be your new favorite?! Well, here’s the salad that my family keeps asking for and that I love, because it’s delicious! The dressing is so good that you’ll be wanting to drizzle it over roasted veggies, seared fish, or grilled chicken.

Roasted Sweet Potato and Asparagus Salad

yields 4

Ingredients

Salad:

  • 5 oz. organic mixed baby greens
  • 8-12 grilled asparagus stalks
  • 2 sweet potatoes diced and roasted
  • 1/4 cup chopped green onions
  • shredded rotisserie chicken
  • coconut oil spray
  • salt and pepper

Dressing:

  • 1/8 cup apple cider vinegar
  • 2 Tablespoons tamari
  • 1/8 cup water
  • 1/2 cup nutritional yeast
  • 3 cloves of garlic
  • 2 Tablespoons olive oil
  • 3-4 Tablespoons lemon juice
  • 1/4 of a yellow bell pepper
  • sprinkle of sea salt

 

Instructions:

  1. Preheat your oven to 400 degrees and place oven rack in upper third of the oven.
  2. Cut and dice up your sweet potatoes to 1/2″ cubes and place them on a parchment paper covered cookie sheet. Lightly spray sweet potatoes with coconut oil, and season with salt and pepper.
  3. Place the sweet potatoes in the oven for about 40 mins, until they are soft and lightly browned.
  4. While the potatoes are cooking, turn on your BBQ to 400 degrees. Lightly spray your asparagus with the coconut oil. Season with salt and pepper.
  5. While waiting on the BBQ to heat up, place your greens on a platter. Chop your green onions, add onions and shredded chicken to the salad platter.
  6. BBQ your asparagus for 3 mins, flip them and BBQ another 3 mins until they are soft and lightly blackened. Once they are cooked allow them to cool inside on a plate.
  7. Now it’s time to make the salad dressing. Get out your blender or mini food processor. Combine all dressing ingredients and blend up until smooth and creamy.
  8. Take out your sweet potatoes, allow them to cool slightly and then add them to the salad.
  9. Chop up the grilled asparagus into 1/2″ pieces and add them to the salad as well.
  10. Drizzle with salad dressing, toss, serve and enjoy.