Broccoli Sweet Potato Salad Recipes
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
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 141 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 272mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
BROCCOLI AND POTATO SALAD
Make and share this Broccoli and Potato Salad recipe from Food.com.
Provided by daisygrl64
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
- mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
- season with salt, pepper and paprika.
- sprinkle with parsley and serve.
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- In a blender or food processor, process all dressing ingredients except the water. Add half of the water, blend, and check consistency before adding more; it should be thick, but still runny enough to drizzle from a spoon. Taste and season with salt as desired. Also, feel free to make this by hand – it’ll just require a bit more elbow grease with the chopping and whisking. Cover and refrigerate dressing until needed, up to four days.
- To roast veggies, preheat oven to 400°F and line a baking sheet or two with parchment. In a large bowl toss together sweet potato, broccoli, oil, salt and pepper until well-coated. Spread in a single layer onto the baking sheet(s) and bake 15-20 minutes until browned and crisp, tossing once halfway. Note: the broccoli should still be crunchy, so remove from oven earlier if needed.
- Allow to cool five minutes before transferring veggies to a platter and drizzling with some of the dressing. Garnish with dried cranberries and dill and serve immediately.
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