A refreshing combo of bold flavors and colors, ideal for lunch, dinner, or Shabbos. The chili sauce in the dressing adds a special kick.
Roasted Sweet Potato-Broccoli Salad
Recipe By Temi Philip
- Cooking and Prep: 25 m
- Serves: 6
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Contains:
Ingredients (14)
Main ingredients
Citrus Vinaigrette
Start Cooking
Cook the Vegetables
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Preheat oven to 400°F (200°C). In a baking pan, combine sweet potato cubes with oil, honey or silan, salt, and pepper. Bake in preheated oven for about 15 minutes, until sweet potatoes are soft but not mushy.
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Cook broccoli florets in boiling water for about four minutes. Drain broccoli and place in a bowl of ice water to halt cooking process.
Prepare the Salad
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Put all vinaigrette ingredients in a container and blend with a hand blender until smooth.
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To serve, arrange broccoli florets, sweet potato cubes, and red onion in a bowl. Pour vinaigrette over vegetables and garnish with roasted cashews.
Tip:
If serving at a dairy meal, you can add uses of fried Haloumi cheese or crumbled feta cheese.
Credits
Photography: Asaf Abraham
Styling: Keren Barak
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