Roasted Sweet Potato Broccoli Salad
Oh my goodness, let me tell you about this roasted sweet potato broccoli salad! You won’t believe how amazing it tastes.
Here’s what I think—it’s become my go-to meal when I want something healthy but seriously delicious. The combo of sweet, roasted potatoes with crispy broccoli and that tangy dressing? Chef’s kiss.
And honestly? Making it is so easy. Like, super simple. You just need a few ingredients, toss them together, and boom—dinner is ready. I’m obsessed with how quick this comes together!
What Ingredients Do You Need
So, here’s the fun part. This salad doesn’t need a ton of stuff. Just grab these simple ingredients from your pantry and fridge. (Check the recipe card below for the exact amounts so you’re not guessing!)
- Sweet Potatoes: These turn golden and caramel-y when roasted. So good!
- Broccoli Florets: They get crispy at the edges. Can you imagine? Perfection!
- Olive Oil: This makes everything taste amazing and helps things roast beautifully.
- Red Onion: Adds a little bite and punch to keep things interesting for your taste buds.
- Fresh Parsley: A pop of bright green that makes it look restaurant-quality, honestly.
- Feta Cheese: Creamy, crumbly, and adds this wonderful tangy kick throughout the whole dish.
- Pumpkin Seeds: These little guys give you crunch. I’m talking serious texture here!
- Honey: Sweet and smooth. It’s what makes the dressing taste like, well, magic basically.
- Dijon Mustard: This brings the flavor. It’s tangy and a little fancy without being fussy.
- Lemon Juice: Fresh citrus that wakes everything up and makes it pop with brightness.
- Garlic: Just one clove. Trust me, it’s enough to make the dressing sing.
How to Make Roasted Sweet Potato Broccoli Salad
Okay, here we go! This is seriously straightforward. I promise you can do this even if you’re not a cooking pro. Ready?
Step 1: Prep Your Vegetables
Cut your 2 medium sweet potatoes into chunks. Not too big, not too small—just right. Then break apart 3 cups broccoli into little florets. Pat everything dry with a paper towel real quick. This little step? Game-changer for crispiness!
Step 2: Roast the Vegetables
Toss your sweet potatoes and broccoli with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread it all out on your baking sheet. Pop it in a 400°F oven for 25 minutes. Flip things halfway through so they brown evenly. You want them golden and slightly caramelized—so delicious!
Step 3: Prepare the Dressing
While everything roasts, grab a small bowl. Mix together 2 tbsp olive oil, 1 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 minced garlic clove. Whisk it all together until it’s smooth and dreamy. This is where the flavor happens, my friend!
Step 4: Assemble Your Salad
Take your hot roasted veggies and 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 yummy dressing all over it. Toss gently so everything gets coated. ENJOY!!!
Tips for the Perfect Salad Recipe
- Don’t crowd the pan: Give your veggies space to breathe. They need room to get crispy and caramelly, you know?
- Stir halfway: Flip those veggies around the midway point so they brown evenly on all sides. No burnt spots!
- Make dressing early: Prep it before you roast. Then keep it separate until serving time so your salad stays fresh and crispy.
- Let things cool slightly: Warm salad is great, but if it’s piping hot, the greens will wilt. So give it a minute!
- Taste as you go: Add more salt, pepper, or lemon if you want. Make it yours! That’s the fun part.
Variations and Substitutions
- Switch up the cheese: Try goat cheese or blue cheese if you want something different.
- Add protein: Throw in some grilled chicken or chickpeas to make it heartier.
- Different seeds: Walnuts or sunflower seeds work great too if you don’t have pumpkin seeds on hand.
- Toss in greens: Spinach or arugula make it even fresher. Plus, more nutrients never hurt anybody!
- Try another dressing: Balsamic vinaigrette is amazing here. Or tahini if you’re feeling adventurous and want to mix things up!
Storage and Make-Ahead Tips
Here’s the best part about this salad—you can totally prep ahead! Roast your veggies on Sunday and you’re golden for the whole week.
Store the roasted stuff in one container and keep that dressing separate. They’ll stay fresh for about three to four days in the fridge.
Just assemble everything right before you eat it so it doesn’t get soggy. Pack it in containers for lunch and you’re winning at meal prep, friend!
Recipe FAQs
What goes with roasted sweet potato broccoli salad?
Honestly? It’s amazing on its own as a main. But pair it with grilled chicken, crusty bread, or baked tofu if you want something extra.
Can I really make this the day before?
Yep! Just roast the veggies ahead of time. Keep the dressing separate and mix it all together when you’re ready to eat. Fresh and perfect!
How long does this keep?
Roasted veggies last three to four days in the fridge. Dressing keeps for about five days. Assemble when you’re ready to eat!
What if I only have frozen broccoli?
No problem! Thaw it out completely and pat it super dry. Then roast it just like the fresh stuff. Works beautifully!
Can vegetarians and vegans eat this?
Totally! Skip the feta for vegans and use maple syrup instead of honey. Still absolutely YUM.
Any other veggies I can toss in here?
Absolutely! Bell peppers, carrots, Brussels sprouts—go wild! This salad is super flexible and forgiving.
Should I peel the sweet potatoes?
Nope! I keep the skin on. It gets crispy when roasted and adds nutrients too. Your choice though!
Roasted Sweet Potato Broccoli Salad
Ingredients
For the Salad:
- 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
For the Honey Mustard Dressing:
- 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
- Roast your veggies on the weekend and store them separate from the dressing. Makes weeknight dinners so easy!
- Keep that dressing in a jar in the fridge for up to five days. Shake it before you use it again.
- Assemble right before eating so your salad stays crispy and fresh. This is really the secret to making it perfect.
- Want more protein? Add grilled chicken, tofu, bacon, or chickpeas. Makes it super satisfying and filling for lunch or dinner.
- Try different cheeses if feta isn’t your thing. Goat cheese and blue cheese are amazing alternatives, too!
