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Sweet Potato and Broccoli Salad

Yields4 ServingsPrep Time15 minsTotal Time30 mins

sweet potato broccoli salad

 1 Large bunch broccoli; cut into small spears
 3 Medium sized sweet potatoes
Broccoli Marinade:
 100 ml Extra virgin olive oil
 1 Large clove garlic, minced or pressed
 3 tbsp Lemon juice
 2 tbsp Balsamico/red wine vinegar
 1 tbsp Salt
 1 tbsp Dijon mustard
 1 tbsp Honey
 Freshly ground black pepper
Sweet potatoes Marinade:
 100 ml Extra virgin olive oil
 1 Large clove garlic, minced or pressed
 3 tbsp Lemon juice
 2 tbsp Red tomato paste
 1 tsp Freshly ground cumin
 1 tbsp Salt
 1 tbsp Dijon mustard
 1 tbsp Honey
 Freshly ground black pepper
Optional Garnish:
 thin slices of green apple topped with toasted pecans/walnuts
1

Peel the Sweet Potato, cut them in 1-inch cubes and cook until soft in water and drain.

2

Steam the broccoli until bright green and tender. Rinse under cold water and drain.

3

Take 1 green apple and cut in very thin slices, set to the side.

4

While the broccoli and potatoes are cooking prepare the marinades.

5

In two separate dishes add the different marinades to the sweet potatoes and the marinade for the broccoli. Gently mix and cover tightly.

6

After at least 1 hr. and about 10min before serving, arrange the sweet potato on the bottom of the dish and gently lay the broccoli spears on the top. Serve garnished with thin slices of green apple and topped with toasted pecans or walnuts.

Nutrition Facts

Servings 0