This is a superfood salad if I ever saw one. Pomegranate seeds. Sweet potatoes. Broccoli. All together in a peanut dressing. Even though it doesn’t have kale, many of these veggies top my superfood chart.
I took inspiration from a recipe in 1000 Vegan Recipes where I increased the veggies in the salad and seriously increased the pomegranate seeds. If you don’t have pomegranate, dried cranberries could be a reasonable substitute. While I typically prefer acidic dressings, I kept the peanut butter in the dressing but substituted vegetable broth for the oil. This allows the peanut flavour to permeate the salad without dripping in dressing. In fact, the peanut flavour wasn’t that dominant, sitting back to highlight the natural flavours of the vegetables. Next time, I might try this with a pomegranate-infused vinaigrette as a dressing, too.
Sweet Potato, Broccoli and Pomegranate Salad with a Peanut Dressing
1.5 lb sweet potatoes, unpeeled and chopped into 1.5 cm chunks (6 cups)
260g broccoli florets and stems, chopped into bite-sized pieces (3.5 cups)
1/4 cup peanut butter
1/4 cup vegetable broth (or oil, if you prefer)
1 tsp minced ginger
1/4 cup fresh lemon juice
1/2 tsp agave or maple syrup
1/4 tsp salt, or to taste
2 green onions, minced
2 tbsp cilantro, chopped
1/2 cup pomegranate seeds (from 1-2 pomegranates)
1. Place sweet potatoes on a parchment or silpat-lined baking sheet in a single layer. Roast sweet potatoes at 400F for 20-25 minutes until cooked through. Set aside to cool.
2. Meanwhile, lightly steam your broccoli for 3 minutes to remove the raw edge but keep its crisp bite. Rinse under cold water, drain and set aside.
3. In a small bowl, mix together the peanut butter, broth, ginger, lemon juice, agave and salt (to taste). Add more broth to obtain your desired consistency.
4. Combine sweet potatoes, broccoli, and green onions in a large bowl. Drizzle with the dressing. Gently fold in the cilantro and pomegranate seeds, saving a few for garnish.