Roasted Sweet Potato-Broccoli Salad
Styling by Keren Barak | Photography by Asaf Abraham
INGREDIENTS
SERVES 6
- 2 medium-sized sweet potatoes peeled and cut into 1-inch (2½ cm) cubes
- 3 Tbsp oil
- 1 Tbsp honey or silan (date honey)
- salt and black pepper to taste
- 18 oz (600 g) frozen broccoli florets
- ½ red onion cut into rings
- 3½ oz (100 g) roasted salted cashews
Citrus Vinaigrette
- ¼ cup orange juice
- 3 Tbsp lemon juice
- 2 cloves garlic
- 2 Tbsp sweet chili sauce
- salt and pepper to taste
- ¼ cup oil
- 2 Tbsp silan
PREPARATION
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.
Cook broccoli florets in boiling water for about 4 minutes. Drain broccoli and place in a bowl of ice water to halt cooking process.
For the vinaigrette put all ingredients in a container and blend with a hand blender until smooth. 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 cubes of
fried Haloumi cheese or crumbled feta cheese.
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