Go Back
–+ servings
Print
Roasted Sweet Potato Salad With Cranberries & Asparagus

Roasted Sweet Potato Salad With Cranberries and Asparagus

Course Salad, Side
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5 Servings
Calories 292 kcal
Author Gabriel

Ingredients

  • Dressing:
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 1/4 cup rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 pinch kosher salt
  • Salad:
  • 2 jumbo sweet potatoes diced
  • 3 tablespoons olive oil
  • 1/2 large onion diced
  • 3 Roma tomatoes seeded and diced
  • 1 red bell pepper diced
  • 1 cup asparagus cut into one inch long pieces
  • 1/2 cup dried cranberries

Instructions

  1. Preheat oven to 400F
  2. In a large bowl, coat the sweet potato cubes evenly with 2 tablespoons olive oil
  3. Line a baking sheet with parchment paper
  4. Arrange the sweet potato cubes on the baking sheet and place in the oven for about 45 minutes, or until soft and golden brown
  5. Meanwhile, cook the asparagus in 1 tablespoon olive oil over low heat in a small saucepan for about 4 minutes, set aside
  6. Combine the ingredients for the salad dressing in a bowl
  7. Remove the sweet potato from the oven and let sit for about 10 minutes on the counter
  8. Combine all of the ingredients in a large bowl and stir gently.
Nutrition Facts
Roasted Sweet Potato Salad With Cranberries and Asparagus
Amount Per Serving (1 g)
Calories 292 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Sodium 53mg2%
Potassium 392mg11%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 14g16%
Protein 2g4%
Vitamin A 8635IU173%
Vitamin C 39mg47%
Calcium 28mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.