Go Back

Sweet Potato & Broccoli Summer Salad

A fabulous alternative to the traditional white potato and mayo salad.
Course Salad, Side Dish
Cuisine Summer
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Brenda Watt, RHN


  • 4 c roasted or grilled sweet potato, about 2 lbs
  • 2 c broccoli florets, blanched (about 1 lb)
  • 1 c cherry tomatoes, halved
  • 1/3 c green onions, sliced diagonally
  • 1 c parsley, coarsely chopped
  • 1/4 c black olives, sliced (optional)


  • 2 tbsp olive oil
  • 1 tbsp brown or dijon mustard
  • 1 tbsp horseradish prepared
  • 1 tbsp white or red wine vinegar


  1. Roast sweet potatoes in a 350F oven until tender. Or slice sweet potato into 1-inch wheels and grill on the BBQ until tender.
  2. Blanch the broccoli florets in boiling water for one minute or less. The green colour will intensify and the goitrogenic properties minimized.
  3. Prepare the dressing by whisking together.
  4. Toss all of the ingredients in a large salad bowl.
  5. Serve either warm or chill until meal time.

Recipe Notes

Exchanges: 1 carbohydrate, 1 vegetable, 1 fat