Broccoli & Sweet Potato Salad

By WSiefert

Ingredients

• 4 cups cubes peeled sweet potatoes (about 2 large)
• 2 medium sweet red peppers, sliced
• 6 fresh thyme sprigs
• 7 tsp, olive oil, divided
• 4 cups fresh broccoli florets
• 1/2 cup crumbled feta cheese
• 2 Tbls sunflower kernels
• 2 Tbls cider vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

Details

Servings 8

Preparation

Step 1

1. Place sweet potatoes, red peppers and thyme in 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. Col; 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