LIFESTYLE → RECIPES

Roasted Sweet Potato-Broccoli Salad

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

By Tami Phillip

2 min read November 9, 2016

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.