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Roasted Sweet Potato and Okra Salad with Rhubarb-Basil Vinaigrette

Ingredients:

• 1 large sweet potato, diced

• 1 cup okra, halved

• 1 cucumber, sliced

• 2-3 pimento peppers, diced

• 1/4 cup fresh basil leaves

• 2 stalks rhubarb, chopped

• 2 tbsp honey

• 1 tbsp olive oil (for roasting)

• Salt and pepper to taste

For the Rhubarb-Basil Vinaigrette:

• 1/4 cup rhubarb, finely chopped

• 2 tbsp honey

• 1/4 cup olive oil

• 2 tbsp apple cider vinegar

• 1/4 cup fresh basil leaves, chopped

• Salt and pepper to taste

Instructions:

1. Roast the Vegetables:

• Preheat the oven to 400°F (200°C).

• Toss the diced sweet potato and halved okra with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet.

• Roast for 20-25 minutes or until tender and slightly caramelized.

2. Prepare the Salad Base:

• In a large bowl, combine the sliced cucumber and diced pimento peppers.

3. Make the Rhubarb-Basil Vinaigrette:

• In a small saucepan, add the chopped rhubarb and honey with a splash of water. Cook on low heat until the rhubarb softens (about 5 minutes).

• Let the mixture cool slightly, then blend it with the olive oil, apple cider vinegar, fresh basil, and a pinch of salt and pepper until smooth.

4. Assemble the Salad:

• Once the roasted sweet potatoes and okra are ready, add them to the bowl with the cucumbers and pimento peppers.

• Drizzle the rhubarb-basil vinaigrette over the salad and gently toss to combine.

• Garnish with extra fresh basil leaves if desired.

Serve this salad warm or at room temperature. It’s a unique blend of sweet, tangy, and savory flavors!