Description
A bright, colorful salad with roasted sweet potatoes and broccoli tossed in a tangy honey mustard dressing. Quick, easy, and seriously delicious!
Ingredients
Scale
- 2 medium sweet potatoes (diced)
- 3 cups broccoli florets
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup diced red onion
- 2 tbsp chopped fresh parsley
- ¼ cup crumbled feta cheese
- 1 tbsp pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 garlic clove (minced)
Instructions
- Get ready: Preheat your oven to 400°F. Cut 2 medium sweet potatoes into bite-sized pieces. Break apart 3 cups broccoli into little florets. Dry everything with paper towels so it roasts crispy!
- Season: Toss your sweet potatoes and broccoli with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Make sure everything gets coated nicely. Spread it on a baking sheet in one layer.
- Roast: Stick it in the oven at 400°F for 25 minutes. Halfway through, flip things around so they brown evenly. You want golden, caramelized edges!
- Make dressing: While things roast, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 minced garlic clove. Whisk until smooth and pretty.
- Combine everything: Pull your veggies from the oven. Put them in a big bowl. Add ½ cup diced red onion, 2 tbsp fresh parsley, ¼ cup feta cheese, and 1 tbsp pumpkin seeds. Pour that dressing over everything and toss gently.
- Enjoy: Divide your salad among plates or bowls. Taste it real quick—add more salt, pepper, or lemon juice if you want. Serve it warm and enjoy every bite!
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg