Roasted Sweet Potato-Broccoli Salad

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• Cooking and Prep: 25 m
• Serves: 6
• Contains:

A refreshing combo of bold flavors and colors, ideal for lunch, dinner, or Shabbos. The chili sauce in the dressing adds a special kick.

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Ingredients (14)

Main ingredients

• 2 medium-sized sweet potatoes, peeled and cut into 1-inch (2- and- 1/2- centimeter) cubes

• 3 tablespoons oil

• 1 tablespoon Gefen Honey or silan (date honey)

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  Gefen Pure Honey

• salt and black pepper, to taste

• 18 ounces (600 grams) Beleaf Frozen Broccoli Florets

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  Beleaf Frozen Broccoli Florets

• 1/2 a red onion, cut into rings

• 3 and 1/2 ounces (100 grams) roasted, salted cashews

Citrus Vinaigrette

• 1/4 cup orange juice

• 3 tablespoons Heaven & Earth Lemon Juice

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  Heaven & Earth Lemon Juice

• 2 cloves garlic or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 2 tablespoons sweet chili sauce

• salt and pepper, to taste

• 1/4 cup oil

• 2 tablespoons Galilee's Delicacy Silan Date Syrup

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  Galilee's Delicacy Silan Date Syrup

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Start Cooking

Cook the Vegetables

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). 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.

2. 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

1. Put all vinaigrette ingredients in a container and blend with a hand blender until smooth.

2. 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