1. Preheat oven to 425 degrees F. Place red potatoes in a 9x13” baking dish and toss with olive oil; season liberally with salt and pepper. Roast for 30 minutes or until al dente, stirring every 10 minutes or so.
2. Heat a heavy skillet over medium-high heat and add the butter. Once butter is mostly melted, add in the sweet potatoes and season with salt. Cook for 10 minutes or until nicely golden (stir only intermittently, as prolonged contact between the potatoes and the pan will increase browning).
3. Transfer potatoes to small baking dish and cook for 15 more minutes. Both types of potato should be just cooked and still nicely firm. Meanwhile, in a saucepan over medium heat, bring wine to a simmer and reduce into a thick syrup (about 10-15 minutes).
4. Combine the wine with the mayonnaise, mustard, spices, and nuts and set aside. In a sauté pan over medium-low heat, sweat the onions for 2 minutes or until translucent. Add in the garlic and stir for 1 minute.
5. Add in the rapini and pour over the vegan chicken broth. Cook until the greens are just wilted. Combine both types of potatoes and wilted greens and toss with dressing. Double check seasonings and add salt and pepper as appropriate.
Salad can be served hot or cold and is even better the next day. The sweet potatoes give this salad a different twist than you may be used to, and their sweetness and the sweetness of the cherry wine serve as a counterweight to the slight bitterness of the rapini.
Source of recipe: I came up with this recipe.