Ingredients

The following ingredients have 4 Servings
  • 1 head broccoli florets (around 3 cups)
  • ½ small red cabbage (shredded (around 4-6 cups))
  • 2 sweet potatoes (diced into ⅓ inch cubes (around 2 cups))
  • 2 tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ cup raw almonds
  • ⅛ cup olive oil
  • ⅛ cup apple cider vinegar
  • 2 tbsp honey
  • 1 large garlic clove
  • ¼ tsp kosher salt
  • ⅓ cup flaked almonds

Instruction

  • Preheat oven to 400F.
  • Toss cubed sweet potatoes in olive oil and salt.
  • Roast sweet potatoes for 20-25 minutes until soft and caramelized on the edges.
  • While potatoes cook, blanch or steam broccoli florets until bright green and crisp-tender, and then plunge into ice water to stop the cooking process.
  • Place shredded cabbage in a bowl and set aside.
  • Combine almonds, oil, vinegar, honey, garlic, and salt and blend in a miniature blender or food processor until creamy and emulsified.
  • Top cabbage with broccoli, sweet potato, flaked almonds, and creamy dressing.
  • Serve immediately, eat, and enjoy!