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Roasted Sweet Potato, Asparagus & Fennel Salad

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I have been working a lot which has been cutting into my blogging time… not to mention the 10 days I just spent in Waikiki visiting one of my very best friends!

Luckily, I found some time on this sunny Sunday to share this recipe with you – it’s definitely a new go-to recipe for me. It is so incredibly delicious with a bright lemon flavour.

roasted sweet potato fennel asparagus salads

 

Fennel (often mislabeled anise in the store) is a main ingredient in this salad, something I don’t buy enough. It has a distinct licorice type taste. I don’t care for it much raw, but it is incredible roasted! The stalks are a bit woody and good in soups and stews. The best part is the white bulb. The greens can be used as a garnish for dishes.

Fennel is packed with phytonutrients, vitamin C, fiber and potassium. It also contains anethole which has been the subject of research for it’s potential in blocking inflammation and the development of cancer.

Roasted Sweet Potato, Asparagus & Fennel Salad

This salad is roasted at a high temperature so I did not want to use virgin olive oil due to it’s lower smoke point. I used the oil I mentioned in a recent post – flaxseed cooking oil. You could also use grapeseed oil which has a higher smoke-point as well.

This salad is great served hot, topped with a good serving of shaved parmesan. It is also great served cold for lunch with parmesan, chickpeas and capers mixed in. I used a lighter fleshed sweet potato for a milder flavor in this version, but I prefer the orange colored garnet sweet potato or “yam.”

Enjoy!

Roasted Sweet Potato, Asparagus & Fennel Salad

Serves 3-4 (as a side)

roasted sweet potato fennel asparagus salad

 

Roasted Sweet Potato, Asparagus & Fennel Salad
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 3 cups chopped sweet potato (1-inch cubes)
  • 3 cups chopped fennel (use the white bulb part, leave pieces bigger as it cooks faster)
  • 1 tbsp cooking oil
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper
  • -------------------------------------------------------------------------------------------------------
  • 1 bunch asparagus, chopped into 2 inch chunks (~25-30 stalks; look for thinner ones if possible)
  • 2 cloves garlic, minced
  • juice of 1 lemon
  • zest of about ½ - ¾ of the lemon
  • 2 tsp cooking oil
  • additional salt and pepper to taste
  • -------------------------------------------------------------------------------------------------------
  • parmesan cheese, shaved (for topping)
Instructions
  1. Preheat oven to 425 F. Mix together the first 5 ingredients (up to the pepper). Roast mixture on a large pan in the preheated oven for 20-25 min. Stirring once.
  2. Meanwhile, mix the next set of ingredients in a large mixing bowl (NOT the parm). Add the hot potato mixture to the bowl, toss well, spread mixture out back on the pan and roast for another 10 min. I like the asparagus with a little bite still.
  3. Top with parm and enjoy!

3 Comments || Roasted Sweet Potato, Asparagus & Fennel Salad

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