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.
Roasted Veggie Salad Extraordinaire
- Cook & Prep: 1.5 h
- Serving: 6
Preheat oven to 400 degrees Fahrenheit.
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.
Slice off the tip 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.
Toss with 2 tablespoons olive oil, 1/8 teaspoon kosher salt, and pepper. Roast for 10 minutes. Remove from oven and allow to cool.
Combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a small bowl and whisk or shake vigorously.
Toss to coat.
Photography: Hudi Greenberger.
Food Styling: Renee Muller.