Sweet Potato and Asparagus Salad

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

Ingredients

400 grams Sweet potato (Diced into 1.5-2cm pieces. You can also use Pumpkin)
1 1⁄2 cups Cherry tomatoes (quartered)
1 Onion (Chopped)
1 bunch Asparagus (6-10 spears depending on thickness)
100 grams Sundried tomatoes (Chopped)
2⁄3 cup Rocket (Optional, also called Arugala)
2 1⁄3 cups Baby spinache
4 tablespoons Olive oil
2 tablespoons Balsamic vinegar
3 tablespoons Sesame seeds
1 pinch Thyme (Optional)
1 pinch salt (To taste)
1 pinch Pepper (To taste)

Info

Yield
4 Servings
Preparation time
45 minutes
Cooking time
10 minutes
Total time
55 minutes

Instructions

  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 200 degrees Celsius (400 degrees Farenheit).
  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.