Warm Roasted Sweet Potato and Broccoli Rabe Salad with Cinnamon-Maple Vinaigrette {Vegan; Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
Warm Roasted Sweet Potato and Broccoli Rabe Salad with Cinnamon-Maple Vinaigrette is hearty and satisfying to fill you up on a chilly day.
Ingredients
Sweet Potato:
  • 1 large (about 1 pound) sweet potato, peeled and cubed into ½-inch pieces
  • 1½ tablespoons olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
Broccoli Rabe:
  • 1 (1 lb/450 g) bunch Andy Boy Broccoli Rabe, rinsed, tough bottom stems trimmed off, and chopped into 2 to 3-inch pieces
  • 1½ tablespoons olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
Cinnamon-Maple Vinaigrette:
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
Other:
  • ¼ cup chopped walnuts, toasted
Instructions
  1. Preheat the oven to 425F; get out 2 baking sheets.
  2. For the sweet potato, toss together all ingredients and spread out on a baking sheet. Roast until tender and lightly browned in places, about 20 to 25 minutes, tossing once halfway through.
  3. For the broccoli rabe, toss together all ingredients and spread out on a baking sheet. When the sweet potato has been in the oven for about 10 minutes, add the broccoli rabe so they’ll be done around the same time. Roast the broccoli rabe until the stems are tender and the leaves are slightly crispy, about 10 to 15 minutes, tossing once halfway through.
  4. While the vegetables are roasting, whisk together all ingredients for the vinaigrette in a small bowl.
  5. Toss together the sweet potato and broccoli rabe; transfer to a serving dish and sprinkle the walnuts on top. Serve along with the vinaigrette to drizzle on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/warm-roasted-sweet-potato-and-broccoli-rabe-salad-with-cinnamon-maple-vinaigrette-vegan-paleo/