Vegan Salad
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (17)
- 4 oz mixed lettuce
- 8 oz sweet potato cubed
- 8 oz asparagus tough, woody ends trimmed
- 4 oz cherry tomatoes halved
- 3 oz canned chickpeas
- 3 oz low-sodium canned white beans
- 2 oz cucumber sliced
- 0.5 oz pumpkin seeds
- 0.5 oz dried cranberries
- 2 tbsp parsley finely chopped
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 3 tbsp olive oil divided to 1 tbsp and 2 tbsp
- 1/2 tbsp apple cider vinegar
- 2 tsp reduced-sodium soy sauce
- 1 tbsp Heinz ketchup
- 1 tsp maple syrup
INSTRUCTIONS
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, 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.