Roasted Sweet Potato and Broccoli Rabe Salad
This hearty salad is perfect for those colder fall and winter months when you still want to get your veggies in, but you’re craving something a little more substantial to warm you up. Cinnamon-maple vinaigrette is a perfect pairing with the natural earthy sweetness of sweet potato, and it’s a nice balance to broccoli rabe’s tangy flavor. You can easily make this dish a full meal by adding grilled chicken breast to keep it paleo, or chickpeas to keep it vegan.
Recipe by Faith Gorsky
Faith has lived all over the world, and her experiences have shaped her recipes. An Edible Mosaic is true to its name in that it features recipes with influences from cuisines ranging from American classics to the Middle East. Her cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, was published in 2012 by Tuttle.
Ingredients
SWEET POTATO
- 1 large (about 1 lb) sweet potato, peeled and cubed into 1/2” pieces
- 1 1/2 Tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp black pepper
BROCCOLI RABE
- 1 bunch Broccoli Rabe, rinsed, tough bottom stems trimmed off, and chopped into 2 to 3” pieces
- 1 1/2 Tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp black pepper
CINNAMON-MAPLE VINAIGRETTE
- 1 Tbsp olive oil
- 1 Tbsp pure maple syrup
- 2 tsp apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/8 tsp black pepper
OTHER
- 1/4 cup chopped walnuts, toasted
Directions
1. Preheat the oven to 425°F; get out 2 baking sheets.
2. For the sweet potato, toss together all ingredients and spread out on a baking sheet. Roast until tender and lightly browned in places, about 20 to 25 minutes, tossing once halfway through.
3. For the broccoli rabe, toss together all ingredients and spread out on a baking sheet. When the sweet potato has been in the oven for about 10 minutes, add the broccoli rabe so they’ll be done around the same time. Roast the broccoli rabe until the stems are tender and the leaves are slightly crispy, about 10 to 15 minutes, tossing once halfway through.
4. While the vegetables are roasting, whisk together all ingredients for the vinaigrette in a small bowl.
5. Toss together the sweet potato and broccoli rabe; transfer to a serving dish and sprinkle the walnuts on top. Serve along with the vinaigrette to drizzle on top.
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