Broccoli & Sweet Potato Salad

Name: Broccoli & Sweet Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters fresh broccoli florets; 2 Tbsps cider vinegar; 118 milliliters crumbled feta cheese; 7 teaspoons olive oil, divided; 0 teaspoons pepper; 2 mediums sweet red peppers, sliced; 1 teaspoons salt; 2 Tbsps sunflower kernels; 946 milliliters cubed peeled sweet potatoes (about 2 large); 6 fresh thyme sprigs

Need a gluten free and vegetarian side dish? Broccoli & Sweet Potato Salad could be a super recipe to try. This recipe makes 8 servings with 142 calories, 4g of protein, and 6g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of broccoli florets, peppers, sunflower kernels, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Place the sweet potatoes, red peppers and thyme in a greased 15-in. x 10-in. x 1-in. baking pan.

Ingredients you will need

Sweet Potato

Red Pepper

Thyme

Equipment you will use

Baking Pan

Drizzle with 3 teaspoons oil.

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Cooking Oil

Bake, uncovered, at 400° for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs.

Ingredients you will need

Fresh Thyme

Potato

Equipment you will use

Oven

Fill a large saucepan half full of water; bring to a boil.

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Water

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Sauce Pan

Add broccoli; cover and boil for 2 minutes.

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Broccoli

Drain and immediately place in ice water.

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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.

Ingredients you will need

Sunflower Kernels