Broccoli & Sweet Potato Salad

1. 1

   Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400u00b0 for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs.

2. 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. 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 · 4 servings · Values may vary.

No additional tips available.