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Broccoli & Sweet Potato Salad

 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 ServingsPrep: 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.

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Broccoli & Sweet Potato Salad (continued)

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.