Looking for a vibrant and delicious salad that will not only tantalize your taste buds but also nourish your body? Look no further! This Warm Roasted Sweet Potato and Broccoli Rabe Salad with Cinnamon Maple Vinaigrette is a delightful blend of flavors and textures that will leave you craving more. With its sweet and savory notes, this vegan and paleo-friendly dish is perfect for any occasion, whether you're hosting a dinner party or simply enjoying a cozy meal at home. Get ready to impress your friends and family with this easy-to-follow recipe that promises to be a hit at your table!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 1 bunch broccoli rabe, trimmed
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash sweet potatoes thoroughly and cut them into uniform 1-inch cubes. Ensure pieces are similar in size to promote even roasting.
- Trim the ends of broccoli rabe and chop into 2-inch segments, discarding any tough woody stems.
- In a large mixing bowl, toss sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon cinnamon, salt, and pepper until evenly coated.
- Spread sweet potato cubes in a single layer on the prepared baking sheet. Roast in preheated oven for 20-25 minutes, turning once halfway through, until edges are golden and crispy.
- During the last 10 minutes of roasting, toss broccoli rabe with remaining olive oil and spread on a separate baking sheet. Roast until edges are slightly crisp but still vibrant green.
- For the vinaigrette, whisk together maple syrup, remaining cinnamon, a pinch of salt, and 1 tablespoon olive oil in a small bowl until well combined.
- Remove roasted sweet potatoes and broccoli rabe from oven. Let cool for 3-5 minutes.
- In a serving dish, gently combine roasted sweet potatoes and broccoli rabe. Drizzle with cinnamon maple vinaigrette just before serving.
- Serve warm as a hearty salad, optionally garnishing with additional fresh herbs or toasted nuts if desired.
Tips
- Uniform Cutting: When cubing the sweet potatoes, aim for uniform 1-inch pieces. This ensures that they roast evenly and achieve that perfect crispy texture.
- Roasting Time: Keep an eye on your sweet potatoes as they roast. Depending on your oven, they may need a few extra minutes to reach that golden-brown perfection.
- Broccoli Rabe: To enhance the flavor of the broccoli rabe, consider blanching it for a minute before roasting. This helps to soften the stems and reduce any bitterness.
- Vinaigrette Variations: Feel free to customize the cinnamon maple vinaigrette! Add a splash of apple cider vinegar for a tangy twist or a dash of cayenne pepper for a hint of heat.
- Serving Suggestions: For added crunch and flavor, top your salad with toasted nuts or seeds, such as walnuts or pumpkin seeds, and fresh herbs like parsley or cilantro.
- Meal Prep: This salad is perfect for meal prep! Roast a larger batch of sweet potatoes and broccoli rabe, then store them in the fridge to toss with the vinaigrette throughout the week.
Nutrition Facts
Calories: 254kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 0mg
