-
Prep time
10 minutes
-
Cook time
15 minutes
-
Serves
4
Ingredients
-
4 ounces
mixed lettuce
-
8 ounces
sweet potato (cubed)
-
8 ounces
asparagus (tough, woody ends trimmed)
-
4 ounces
cherry tomatoes (halved)
-
3 ounces
canned chickpeas
-
3 ounces
low-sodium canned white beans
-
2 ounces
cucumber (sliced)
-
0.5 ounces
pumpkin seeds
-
0.5 ounces
dried cranberries
-
2 tablespoons
parsley (finely chopped)
-
1/2 teaspoon
paprika
-
1/2 ounce
garlic powder
-
3 tablespoons
olive oil
-
1/2 tablespoon
apple cider vinegar
-
2 teaspoons
reduced-sodium soy sauce
-
1 tablespoon
Heinz ketchup
-
1 teaspoon
maple syrup
Directions
-
Season 8 oz sweet potato and 8 oz asparagus with 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/2 tsp paprika. Gently rub the seasoning on the vegetables with your hands.
-
Place well-seasoned sweet potatoes in an air fryer. Cook them at 400°F for 10 minutes.
-
Continue to add seasoned asparagus to the air fryer. Roast for a further 5 minutes.
-
In a small bowl, add 2 tbsp olive oil, 1/2 tbsp apple cider vinegar, 2 tsp reduced-sodium soy sauce, 1 tbsp Heinz ketchup, and 1 tsp maple syrup. Whisk vigorously until the dressing is well combined.
-
With 4 oz mixed lettuce, make a bed of green on a serving plate. Atop, arrange 4 oz cherry tomatoes, 2 oz cucumber, 8 oz cooked sweet potato, 8 oz cooked asparagus, 3 oz canned chickpeas, 3 oz low-sodium canned white bean, 0.5 oz dried cranberries, and 0.5 oz pumpkin seeds.
-
Drizzle the dressing all over the salad. Toss well. Enjoy!
See what other Food52ers are saying.