Roasted Broccoli and Sweet Potato Salad For One

For me to eat a salad is one thing…but for me to eat a salad AND enjoy it is a very very rare thing indeed! But I loved this simple yet delicious salad, in fact I enjoyed it so much that I had it again a few days later too. I hesitated in calling it a salad at first as there’s not a piece of green leafy stuff in sight, but it makes me feel healthier calling it a salad so I’m sticking with it! It makes for a great light summer meal too, which is perfect with the sunny weather we’ve had recently.

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The dressing just completes the dish as it goes really well with the roasted vegetables. I used Le Mesurier’s Dijon Mustard in it which made it even tastier, and I’ll be posting a full review of some of their products in the next few weeks.

Ingredients:

  • 1/2 head of broccoli
  • 1 sweet potato, peeled and cubed
  • 1 small red onion, roughly chopped
  • Small handful of raisins
  • 2 tbsp low fat sour cream
  • 1-2 tsp Dijon mustard (to taste)
  • 2-3 sprigs of fresh tarragon, finely chopped
  • Splash of milk

Method:

  1. Preheat the oven to 200C or gas mark 6
  2. Add the sweet potato to a pan of boiling water and leave for 4-5 minutes, then drain and set aside
  3. Throw the broccoli, sweet potato, red onion and raisins into a baking tray and cover with a drizzle of oil. Bake in the oven for 25-30 minutes until the sweet potato is soft
  4. Meanwhile mix together the sour cream, Dijon mustard and chopped tarragon until fully combined. Taste the dressing and add more Dijon mustard and tarragon if needed
  5. Add a splash of milk to the dressing to get a nice pouring consistency, then leave to chill in the fridge until needed
  6. Once the roasted vegetables are done, serve with the dressing drizzled over…I also served mine with a roasted chicken breast too

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Tips and Ideas:

  • Make a Creamy Pesto Dressing instead by mixing together cream cheese, pesto and a splash of milk
  • Add extra root vegetables like parsnips, carrots and swede
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