Roasted Sweet Potato And Radicchio Salad Recipe

About this recipe

This vibrant vegetarian dinner salad combines roasted sweet potatoes, crisp radicchio, and a creamy cashew dressing. Perfect for a satisfying yet light evening meal.

Ingredients

• 100 g Conscious Food Whole Organic Cashews
• 20 Ltr Rice Vinegar Mizkan Suehiro Su
• 60G Primi Piatti Red Chilli Flakes
• 240 g Honey Twigs Himalayan Honey
• 100 g Garlic - Single Clove
• 500 g Organically Grown Sweet Potato
• 50 g Rocket Leaves (Arugula)
• 100 g Celery
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Simply Staples Mineral Rich Sea Salt
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Blend 1/2 cup cashews, 1/4 cup vegetable oil, 3 tbsp rice vinegar, 3/4 tsp red pepper flakes, 3/4 tsp honey, and 1 clove garlic in a blender with 1/3 cup warm water until smooth and creamy. Season with sea salt to taste. Chill until ready to use.
2. 2. Preheat the oven to 425°F and position a rack in the middle. Place 4 sweet potatoes on a rimmed baking sheet, drizzle with 2 tbsp avocado oil, and sprinkle with kosher salt. Toss to coat, arrange cut side down, and roast for 20-25 minutes until tender and browned. Let cool.
3. 3. Toss 2 heads of rocket leaves and 1 thinly sliced celery in a large bowl with 1 tbsp rice vinegar and a pinch of kosher salt. Drizzle 1/2 cup of the prepared dressing along the sides of the bowl and gently fold the salad to coat evenly.
4. 4. Tear the roasted sweet potatoes into 1 1/2-inch pieces and add them to the salad. Sprinkle 1/2 cup whole salted cashews over the top.
5. 5. Transfer the salad to a serving platter and drizzle with additional dressing if desired. Serve immediately with any remaining dressing on the side.