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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
  • 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


  • 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.
  • 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.
Nutrition Facts
1 cup: 141 calories, 6g fat (1g saturated fat), 4mg cholesterol, 272mg sodium, 18g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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