Rosemary Roasted Sweet Potato & Broccoli Salad
Servings
1-2people
Servings
1-2people
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!