Asparagus, Sweet Potato & Zucchini Salad

A 15 minute miracle, packed full of antioxidants and anti inflammatory goodness.


  • Ozganics Balsamic Vinegar
  • 2 large Sweet Potatoes, sliced
  • 2 large Zucchini, sliced
  • 2 bunch Asparagus
  • 150g Pecans
  • 2 Tbsn Maple Syrup




  1. Preheat oven to 180C. Onto a baking tray, add sliced sweet potatoes. Lightly drizzle with Ozganics Balsamic Vinegar and olive oil. Bake for 10 minutes.
  2. Meanwhile, in a bowl add pecans and maple syrup. Coat lightly and then transfer to a small baking tray. Bake for 5 minutes.
  3. After 10 minutes, add zucchini and asparagus to tray. Drizzle atop more Ozganics Balsamic Vinegar and olive oil and bake for a further 5 minutes or until cooked through and bronzed. Then assemble with your preferred protein.