Roasted Sweet Potato and Broccoli Slaw Salad

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Roasted Sweet Potato and Broccoli Slaw Salad
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This recipe is in the “toss” category of the Mann’s Broccoli Slaw contest.


  • 3 cups sweet potato, peeled, cut in 1-inch pieces
  • 3 carrots, peeled, cut in 1-inch pieces
  • 1 small sweet onion, cut in 1-inch pieces
  • 1 tablespoon, plus 2 teaspoons olive oil, divided
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt, divided
  • 2 cups Mann's Broccoli Slaw
  • 1/2 cup chopped, toasted pecans
  • 1 cup baby arugala
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon honey
  • 1/2 teaspoon Sriracha Sauce
  • 4 tablespoons crumbled Feta Cheese
  • 1 tablespoon chopped fresh parsley


  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or non-stick foil. Add chopped sweet potatoes, carrots and onion to large bowl and toss with 2 teaspoons olive oil, cumin and 1/4 teaspoon kosher salt. Spread on prepared baking sheet and roast 40 minutes, stirring every 10. Remove from oven and let cool.
  2. Prepare dressing: To small bowl add remaining 1 tablespoon olive oil, lemon juice, Dijon Mustard, honey, Sriracha Sauce and 1/4 teaspoon salt. Whisk dressing and set aside.
  3. To assemble salad, add cooled roasted vegetables, Broccoli Slaw, arugula and toasted pecans to large salad bowl. Toss with dressing and garnish with crumbled Feta and chopped parsley
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Yield: serves 4
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