You’ll experience a medley of flavor when you bite into this refreshing, colorful salad. The veggies are lightly coated with a simple dressing and accented with thyme and a little feta cheese.
—MARY ANN DELL PHOENIXVILLE, PA
PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 8 SERVINGS
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
1. Place the sweet potatoes, red peppers and thyme in a greased 15x10 x1-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.
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.
PER SERVING 1 cup equals 141 cal., 6 g fat (1 g sat. fat), 4 mg chol., 272 mg sodium, 18 g carb., 4 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.