Best Broccoli Sweet Potato Salad Recipes

BROCCOLI & SWEET POTATO SALAD

Broccoli & Sweet Potato Salad image

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

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

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

STEAMED SWEET POTATO, BROCCOLI, AND BEAN SALAD

Steamed Sweet Potato, Broccoli, and Bean Salad image

I wanted to bring sweet potatoes to work for lunch, but didn't want plain old potatoes cooked in the microwave. So I threw this together. Would be good hot or cold. The recipe should make a hearty lunch for two (or three?) -- or serve as a side dish. I used chickpeas but black or pinto beans would probably be just as good.

Provided by Midwest-meets-West-

Categories Yam/Sweet Potato

Time 20m

Yield 2 lunch portions, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 medium sweet potatoes, cut into chunks
2 cups broccoli, cut into chunks
1 (14 1/2 ounce) can chickpeas, drained and rinsed
1/8 cup olive oil
1/4 cup light sour cream
1 lemon (juice only)
1 teaspoon curry powder
1 tablespoon Dijon mustard
1 tablespoon honey
salt and pepper (to taste)

Steps:

Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside.
Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes.
Combine potatoes, broccoli and beans in large bowl and stir gently to mix.
Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated.
Serve immediately if serving warm. Or chill and serve cold.