Vegan Salad Recipe
Description
Whether you’re vegan or non-vegan, this salad recipe meets all your needs — taste-wise and nutrition-wise.
Ingredients
- 4 ounces mixed lettuce
- 8 ounces sweet potato (cubed)
- 8 ounces asparagus (tough, woody ends trimmed)
- 4 ounces cherry tomatoes (halved)
- 3 ounces canned chickpeas
- 3 ounces low-sodium canned white beans
- 2 ounces cucumber (sliced)
- 0.5 ounces pumpkin seeds
- 0.5 ounces dried cranberries
- 2 tablespoons parsley (finely chopped)
- 1/2 teaspoon paprika
- 1/2 ounce garlic powder
- 3 tablespoons olive oil
- 1/2 tablespoon apple cider vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 tablespoon heinz ketchup
- 1 teaspoon maple syrup
Directions
- 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, 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.
- Drizzle the dressing all over the salad. Toss well. Enjoy!
