Print

Roasted Asparagus Salad with Sweet Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This roasted asparagus salad with sweet potato is a vibrant spring side dish with crisp vegetables, fresh mint, and a bright lemon-herb vinaigrette.

Ingredients

Units Scale

Roasted Vegetables

  • 1 1/2 pounds fresh asparagus, woody ends trimmed
  • 2 small sweet potatoes, peeled and diced
  • Extra virgin olive oil
  • Sea salt, to taste
  • Cracked black pepper, to taste

Lemon Herb Vinaigrette

  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, minced
  • 1 teaspoon honey
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon sea salt
  • Cracked black pepper, to taste
  • 1/3 cup extra virgin olive oil

Fresh Toppings

  • 1 cup grape tomatoes, halved
  • 1 cup English cucumber, sliced into thick circles and quartered
  • 1/4 medium red onion, thinly sliced
  • 1/3 cup whole pistachios, raw and unsalted
  • 1/4 cup fresh mint leaves

Instructions

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  2. Add the diced sweet potatoes to the baking sheet. Drizzle with olive oil and season with sea salt and cracked black pepper. Toss to coat and spread into an even layer. Roast for 30 minutes, or until tender and lightly caramelized.
  3. Remove the sweet potatoes from the pan and set aside to cool slightly. Arrange the trimmed asparagus on the same baking sheet. Drizzle with olive oil and season with sea salt and cracked black pepper. Roast for 10 minutes, or until tender-crisp.
  4. While the vegetables roast, place the pistachios in a dry skillet over medium-low heat. Toast for 3-4 minutes, just until fragrant. Set aside.
  5. In a small bowl, whisk together the lemon zest, lemon juice, garlic, honey, Italian seasoning, sea salt, and cracked black pepper until combined.
    While whisking, slowly drizzle in the olive oil until the dressing is emulsified.
  6. Arrange the roasted sweet potatoes and asparagus on a serving platter. Top with grape tomatoes, cucumber, red onion, toasted pistachios, and fresh mint.
  7. Drizzle with the lemon herb vinaigrette just before serving.

Notes

Choose thin to medium asparagus for this salad
Thick asparagus spears are better suited for grilling or braising. Look for spears no thicker than your finger.

Toast your pistachios every time
Raw pistachios are good. Toasted pistachios are extraordinary. The oils bloom, the flavor deepens, and the crunch intensifies. 

Nutrition

Find it online: https://crave-worthy.com/roasted-asparagus-salad-sweet-potatoes/