Broccoli Sweet Potato Salad Recipes

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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

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

BROCCOLI AND POTATO SALAD



Broccoli and Potato Salad image

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

1 small head broccoli, cooked
2 large potatoes, cooked in skins, peeled and diced
1 celery, stalk sliced
2 tablespoons wine vinegar
6 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste
paprika

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.

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

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.

SWEET BROCCOLI SALAD



Sweet Broccoli Salad image

This recipe for broccoli salad is made with Swerve® as the sweetener rather than sugar.

Provided by Allrecipes

Categories     Broccoli Salad

Time 20m

Yield 4

Number Of Ingredients 8

5 slices bacon
1 head broccoli, cut into bite-size pieces
½ cup grated sharp Cheddar cheese
¼ cup chopped green onions
3 tablespoons sunflower seeds
½ cup mayonnaise
¼ cup low-calorie natural sweetener (such as Swerve®)
3 tablespoons apple cider vinegar

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
  • Combine bacon, broccoli, Cheddar cheese, green onions, and sunflower seeds in a large bowl.
  • Stir mayonnaise, sweetener, and apple cider vinegar together in a small bowl. Pour dressing over broccoli mixture and toss until well combined.

Nutrition Facts : Calories 385.9 calories, Carbohydrate 20.3 g, Cholesterol 37.9 mg, Fat 35.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 8.2 g, Sodium 536.5 mg, Sugar 2 g

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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.
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