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Sweet Potato and Feta Salad

sweet potato feta salad
  • (2 large) sweet potatoes, peeled and cubed
  • (2 medium) sweet red peppers, sliced
  • (6 sprigs) fresh thyme
  • (7 tsp.) Crisco® Olive Oil, divided
  • (4 cups) fresh broccoli florets
  • (2 Tbsp.) cider vinegar
  • (1/2 tsp.) salt
  • (1/4 tsp.) pepper
  • (1/2 cup) crumbled feta cheese
  • (2 Tbsp.) sunflower kernels

Sweet Potato and Feta Salad

Roasted sweet potatoes and red peppers tossed with broccoli, feta cheese and sunflower seeds.

Preparation Time
About 15 minutes
Cook Time
About 30 minutes


  1. 1Preheat oven to 400°F. Spray a 15x10x1 in. baking pan with cooking spray. Toss sweet potatoes, red peppers and thyme with 3 tsp. oil in pan.

  2. 2Bake 30-45 minutes, stirring once halfway through. Remove thyme, set aside to cool.
  3. 3Fill a large saucepan 1/2 full with cold water and place over High heat. When boiling, add broccoli. Cover and cook 2 minutes. Drain, place in an ice water bath, drain again. Pat dry.

  4. 4In a large bowl, whisk together vinegar, salt, pepper and 4 tsp. oil. Toss with roasted vegetables, broccoli, cheese and kernels. Serve and enjoy.

Nutritional Information

Serving Size: 1 cup

Amount Per Serving:
  • Calories 141
  • Total Fat 6 g
  • Total Carbohydrate 18 g
  • Protein 4 g
  • Cholesterol 4 mg
  • Sodium 272 mg
  • Fiber 4 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Coleslaws/Potato Salads

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.