Go Back

Roasted Sweet Potato and Broccoli Salad

Ken Foland, Executive Chef, Events by FSC
Sweet and savory salad
Print Recipe
Prep Time 15 mins
Total Time 1 hr
Course Salad
Servings 8

Ingredients
  

  • 5 oz organic girl super greens
  • 2 lbs whole sweet potatoes, large diced
  • 8 oz fresh broccoli florets
  • 8 oz fresh radishes, sliced thin (place in water to keep moist)
  • 4` oz dried cherries
  • 4 oz slivered almonds, toasted
  • 1 oz olive oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 4 oz mayonnaise
  • 4 tbsp white sugar
  • 2 tbsp kosher salt
  • 1 tbsp apple cider vinegar
  • 1 each small orange, zested and juiced

Instructions
 

  • Preheat oven to 400 degrees.

Salad

  • Gather sweet potatoes and broccoli in a bowl.
  • Toss with olive oil, salt, and pepper.
  • Place on a sheet pan and roast for 15-20 minutes, until everything is tender. Cool completely.

Dressing

  • Combine the mayonnaise, sugar, salt, orange zest and orange juice together in a bowl.
  • Adjust seasoning if necessary.

Notes

To Serve: Toss organic super green mix with sweet potatoes, roasted vegetables, sliced radish, roasted almonds, and cherries. Toss with desired amount of dressing. Serve immediately.