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Rosemary Roasted Sweet Potato & Broccoli Salad

This rosemary roasted sweet potato & broccoli salad with kale and balsamic blueberry vinaigrette is so good! It’s full of antioxidants, flavors, and colors.

Rosemary Roasted Sweet Potato & Broccoli Salad

Apparently the theme of this week is colorful salads (see this Winter Fruit Salad from Monday). I have to say, I’m okay with this! Salads get such a bad rep, but they are actually really tasty. How can you go wrong with rosemary roasted sweet potatoes and broccoli, thinly sliced kale, and a balsamic blueberry vinaigrette? I made this salad once on a whim, and it was so good that I had to make it again for the blog! It was born out of my craving for sweet potatoes and a feeling that I should probably eat kale or broccoli . . . or just more greens.

And you know what? It was delicious!

Rosemary Roasted Sweet Potato & Broccoli Salad

Another great thing about this salad is how healthy it is! It has a nice serving of carbs from the crispy sweet potatoes, but it’s also full of low-carb vegetables like broccoli and kale. Broccoli is a cruciferous vegetable that is packed with vitamins, minerals, and fiber! It is literally one of the healthiest foods you could ever eat. And don’t even get me started on kale . . . Is it still as mainstream as it used to be? Because I really don’t care — it tastes good, and that’s all that matters. To cap things off, the blueberry balsamic vinaigrette adds a nice hit of antioxidants (not to mention flavor).

This salad is perfect as a vegan main! I ate it for lunch on a few days when I did not feel like eating meat, and it was perfectly filling. A sprinkle of sliced almonds on top makes a great addition. If you want to add protein, chicken would be a great choice! It’s also Paleo, vegan, vegetarian, and Whole30!

Rosemary Roasted Sweet Potato & Broccoli Salad

Here’s how to make this rosemary roasted sweet potato & broccoli salad: Start by throwing some diced sweet potatoes and broccoli in the oven. While those are cooking, cut your kale into small ribbons as seen above. Mix together the blueberry balsamic dressing, pour it over your kale, and add some salt. The salt and oil in the dressing help to tenderize the tough kale. Then it’s time for the fun part — massage your kale until it’s soft and palatable!

Once the kale is done, it’s time to assemble the salad. Add the reserved blueberries, sweet potatoes, and broccoli. Garnish with sliced almonds and devour!

Rosemary Roasted Sweet Potato & Broccoli Salad

Rosemary Roasted Sweet Potato & Broccoli Salad

Don’t forget to come back on Friday! I’m sharing a fun new post; you don’t want to miss it!

Print Recipe
Rosemary Roasted Sweet Potato & Broccoli Salad
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F and dice sweet potato.
  2. Toss the sweet potato and broccoli with olive oil, salt, and rosemary. Pour onto a large sheet pan and bake in the preheated oven for 20 minutes or until crispy.
  3. Meanwhile, cut the kale into thin ribbons. Place the kale in a bowl and add in the reserved blueberry juice, the balsamic vinegar, a drizzle of olive oil, and a pinch of salt. Massage the kale until it is soft and tender.
  4. Top the kale with the defrosted blueberries, cooked sweet potatoes and broccoli, and a small handful of sliced almonds (if desired). Serve!

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