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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
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Ingredients
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4 ounces
mixed lettuce
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8 ounces
sweet potato (cubed)
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8 ounces
asparagus (tough, woody ends trimmed)
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4 ounces
cherry tomatoes (halved)
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3 ounces
canned chickpeas
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3 ounces
low-sodium canned white beans
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2 ounces
cucumber (sliced)
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0.5 ounces
pumpkin seeds
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0.5 ounces
dried cranberries
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2 tablespoons
parsley (finely chopped)
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1/2 teaspoon
paprika
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1/2 ounce
garlic powder
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3 tablespoons
olive oil
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1/2 tablespoon
apple cider vinegar
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2 teaspoons
reduced-sodium soy sauce
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1 tablespoon
Heinz ketchup
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1 teaspoon
maple syrup
Directions
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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.
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Place well-seasoned sweet potatoes in an air fryer. Cook them at 400°F for 10 minutes.
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Continue to add seasoned asparagus to the air fryer. Roast for a further 5 minutes.
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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.
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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.
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Drizzle the dressing all over the salad. Toss well. Enjoy!
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