Broccoli & Sweet Potato Salad Recipe
Broccoli & Sweet Potato Salad Recipe photo by Taste of Home

Broccoli & Sweet Potato Salad Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 8 servings


  • 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

Nutritional 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.


  1. Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-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.
  2. 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.
  3. 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.
Originally published as Broccoli & Sweet Potato Salad in Country Extra November 2008, p49

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Reviewed Oct. 26, 2013

"The colour was a nice addition to our Thanksgiving table, however, the texture was kind of "raggy" (maybe because I made it a day ahead?), and I could barely taste any dressing, so it ended up being kind of bland."

Reviewed Nov. 14, 2009

"I served this salad over a bed of spinach -- Delicious! Two days latter I added the leftovers over shredded lettuce and devoured it again. This is definitely a keeper!"

Reviewed Nov. 1, 2009

"I made this recipe for my family and friends and it vanished so fast, it was incredible. I would definitely make this again."

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