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Broccoli & Sweet Potato Salad

Mary Ann Dell
  • minutes
  • Serves

INGREDIENTS

4 cups

cubed 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 tbsp

sunflower kernels

2 tbsp

cider vinegar

1/2 tsp

salt

1/4 tsp

pepper