Broccoli, Red Pepper & Warm Sweet Potato Salad with Lemon Vinaigrette

By SushiChick

Ingredients

• Vinaigrette:
• 2 tablespoon lemon juice 2 tablespoon lemon juice
• 2 teaspoons Dijon mustard 2 teaspoons Dijon mustard
• 1 teaspoon honey 1 teaspoon honey
• 1 clove garlic, pressed 1 clove garlic, pressed
• 1/4 minced fresh dill 1/4 minced fresh dill
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• 5 basil leaves, torn 5 basil leaves, torn
• 1/4 cup crumbled feta cheese 1/4 cup crumbled feta cheese
• Salad:
• 2 medium sized sweet potatoes 2 medium sized sweet potatoes
• 1 bunch broccoli

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 350º F. Prepare dressing by combining all dressing ingredients; set aside.  

Coat a 14" x 9" baking dish with olive oil (about 1 teaspoon). Scrub the sweet potatoes. Remove any dark spots and root hair, and cut into 1/4" slices. Place in baking dish and toss with about 2 tablespoons of olive oil. Bake for 20 minutes.

While sweet potato is baking, saute broccoli and red pepper. Remove sweet potatoes from the oven and add the three cloves of pressed garlic. Toss with a spatula and bake for a couple of minutes longer or until the tines of a fork can penetrate the potatoes. Remove from oven.

Add the broccoli and pepper and dressing to the potatoes and mix thoroughly. Serve immediately.