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Sweet Potato and Asparagus Salad


I like substantial salads, and I love roast vegetables. So here are the two combined.


  1. 400g Sweet Potato Diced (Kumara)
  2. 1 Punnet Quartered Cherry Tomatoes
  3. 1 Brown Onion Chopped
  4. 1 Bunch Asparagus (6-10 Spears Depending on how thick they are)
  5. 100g Sundried Tomatoes, Chopped
  6. 1 Handful Rocket (Optional)
  7. 3-4 Handfuls Baby Spinach
  8. 4 Tablespoons Olive Oil
  9. 2 Tablespoons Balsamic Vinegar
  10. 3 Tablespoons Sesame Seeds
  11. Pinch of Thyme (Optional)
  12. Salt and Pepper to taste


  1. Lightly oil baking tray with 1 Tablespoon of Olive Oil.
  2. Place sweet potato and onion into tray, sprinkle on thyme and mix around to coat in olive oil, then cook for 20 minutes, turn and cook for another 20 minutes (or until looking roasted) on 400 degrees.
  3. Place asparagus in and cover with 1/2 Tablespoon olive oil, cook for 5-8 minutes.
  4. Cook sesame seeds on small skillet with 1/2 Tablespoon olive oil until slightly brown
  5. Combine roasted vegetables, rocket, spinach, tomatoes, sundried tomatoes and sesame seeds in bowl.
  6. Pour over remaining 2 Tablespoons of Olive Oil and Balsamic Vinegar.
  7. Season with salt and pepper, then mix all together stirring from the bottom to distribute dressing.


You can use Pumpkin instead of Sweet Potato.

by Cameron Green

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A good cook makes meals that are healthy AND delicious.

Cameron Green
Last Updated - Fri, 30 Jan 2015 07:04:32 -0600