Roasted Veggie Salad Extraordinaire

  • Cooking and Prep: 1.5 h
  • Serves: 6
  • Contains:

After working long hours and hitting “developer’s” block, I took a much-needed break and called my sister Huvie. As always, she was an inspiration! Thanks, sis.

Ingredients (17)



Start Cooking


  1. Preheat oven to 400 degrees Fahrenheit.

  2. Place cubed sweet potatoes into a 9- x 13-inch baking pan and toss with 1 tablespoon olive oil. Sprinkle with kosher salt and pepper and roast for 20 minutes or until tender. Set aside.

  3. Slice off the tips and triangular leaves of the green asparagus. Using a potato peeler, make both the green and white asparagus into curls by peeling downward on each stem, letting the peels drop into a second 9- x 13-inch pan.

  4. Toss with 2 tablespoons olive oil, 1/8 teaspoon kosher salt, and pepper. Roast for 10 minutes. Remove from oven and allow to cool.


  1. Combine all salad ingredients in a large bowl. 

  2. Combine all dressing ingredients in a small bowl and whisk or shake vigorously. 

  3. Toss to coat.


Photography: Hudi Greenberger.

Food Styling: Renee Muller.

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