Print Options
Back to
Broccoli & Sweet Potato Salad >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Reviews
Select reviews >
Broccoli & Sweet Potato Salad
A symphony of flavor is yours the minute you bite into this refreshing, colorful salad. The veggies are lightly coated with a simple dressing and accented with thyme and feta cheese. —Mary Ann Dell, Phoenixville, Pennsylvania
8 Servings
Prep: 15 min. Bake: 30 min. + cooling
Ingredients
4 cups cubed peeled sweet potatoes (about 2 large)
2 medium sweet red peppers, sliced
6 fresh thyme sprigs
7 teaspoons olive oil,
divided
4 cups fresh broccoli florets
1/2 cup crumbled feta cheese
2 tablespoons sunflower kernels
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Place the sweet potatoes, red peppers and thyme in a greased 15-in. x
10-in. x 1-in. baking pan. Drizzle with 3 teaspoons oil. Bake,
uncovered, at 400° for 30-45 minutes or until potatoes are
tender, stirring once. Cool; discard thyme sprigs.
Fill a large saucepan half full of water; bring to a boil. Add
broccoli; cover and boil for 2 minutes. Drain and immediately place
in ice water. Drain and pat dry.
In a large bowl, combine the roasted vegetables, broccoli, cheese and
sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper
and remaining oil. Pour over vegetable mixture and gently toss to
coat. Yield: 8 servings.
© Taste of Home 2013
2 of 2
Broccoli & Sweet Potato Salad
(continued)
Nutrition Facts:
1 cup equals 141 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 272 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein.
Diabetic Exchanges:
1 starch, 1 vegetable, 1 fat.
© Taste of Home 2013