Best 2 Broccoli Sweet Potato Salad Recipes

Indulge in a culinary symphony of flavors and textures with our broccoli and sweet potato salad, a delightful medley of roasted broccoli florets, tender sweet potato cubes, and a medley of vibrant vegetables enveloped in a tangy, slightly sweet dressing. This salad boasts not one, but two equally enticing variations. For those who prefer a creamy embrace, the first recipe features a luscious avocado dressing that adds a velvety richness to each bite. Alternatively, if you crave a zesty kick, the second recipe offers a zesty lemon-tahini dressing that awakens your taste buds with its bright and tangy notes. Both variations promise a satisfying crunch and a burst of flavors in every spoonful, making this salad an absolute delight for vegetarians, vegans, and health-conscious individuals alike.

Here are our top 2 tried and tested 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.

Tips:

1. Choose the Right Sweet Potatoes: - Select firm, unblemished sweet potatoes with smooth skin. - Avoid potatoes with cuts, bruises, or signs of sprouting. 2. Roast Sweet Potatoes Perfectly: - Preheat oven to 400°F (200°C). - Use parchment paper to line a baking sheet for easy cleanup. - Toss sweet potato cubes with olive oil and seasonings before roasting. - Roast for 20-25 minutes or until tender and slightly browned. 3. Prepare Broccoli Florets: - Choose fresh, bright green broccoli with tightly closed florets. - Cut broccoli into bite-sized florets, leaving about 1 inch of stem. - Steam or blanch broccoli florets for 2-3 minutes to maintain their vibrant color and crisp texture. 4. Make a Simple Dressing: - Whisk together olive oil, honey mustard, lemon juice, salt, and pepper in a small bowl until well combined. - Adjust the dressing to your taste preferences, adding more honey for sweetness or lemon juice for tanginess. 5. Combine and Chill: - Combine roasted sweet potatoes, steamed broccoli florets, crumbled bacon (if using), dried cranberries, and chopped walnuts in a large bowl. - Pour the prepared dressing over the salad and toss gently to coat. - Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Conclusion:

This vibrant and flavorful broccoli sweet potato salad is a delightful blend of roasted vegetables, sweet and tangy dressing, and crunchy toppings. It's a perfect side dish for grilled meats, roasted chicken, or as a light and refreshing lunch. With its colorful presentation and nutritional value, this salad is sure to impress at any gathering. Enjoy this delicious and wholesome recipe that combines the goodness of roasted sweet potatoes, crisp broccoli, and a tangy honey mustard dressing.