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Recipe by Temi Philip

Roasted Sweet Potato-Broccoli Salad

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Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Tree nuts

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

Ingredients

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)

  • salt and black pepper, to taste

Citrus Vinaigrette

Directions

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.

Tips:

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

Roasted Sweet Potato-Broccoli Salad

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Goldie Rothstein
Goldie Rothstein
5 years ago

A tangy and attractive dish. A little too sweet for my taste.