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Roasted Sweet Potato Broccoli Salad

Roasted Sweet Potato Broccoli Salad

A bright, colorful salad with roasted sweet potatoes and broccoli tossed in a tangy honey mustard dressing. Quick, easy, and seriously delicious!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4
Calories 280 kcal

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!