Broccoli & Sweet Potato Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 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:
1. 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.
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.
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