Mediterranean Broccoli & Sweet Potato Salad

Table of Contents

Introduction

This Mediterranean-inspired salad is a nutrient-packed dish with roasted sweet potatoes, crisp broccoli, and a bright lemon-garlic dressing. Tossed with feta cheese, chickpeas, and crunchy almonds, it’s a perfect balance of flavors and textures. Serve it as a side dish or a light main meal.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

For the Salad:

2 medium sweet potatoes, peeled and cubed

2 cups broccoli florets

1 cup canned chickpeas, drained and rinsed

¼ cup red onion, thinly sliced

⅓ cup feta cheese, crumbled

¼ cup toasted almonds (or sunflower seeds)

2 tbsp olive oil

½ tsp salt

½ tsp black pepper

½ tsp smoked paprika (optional)

For the Dressing:

3 tbsp extra virgin olive oil

2 tbsp lemon juice

1 clove garlic, minced

½ tsp Dijon mustard

½ tsp dried oregano

¼ tsp salt

¼ tsp black pepper

Instructions

Roast the Sweet Potatoes

Preheat oven to 400°F (200°C).

Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, pepper, and smoked paprika.

Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.

Blanch the Broccoli

Bring a pot of water to a boil. Add broccoli florets and cook for 1 minute until bright green.

Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper.

Assemble the Salad

In a large bowl, combine roasted sweet potatoes, blanched broccoli, chickpeas, red onion, and feta cheese.

Drizzle with the dressing and toss to coat.

Sprinkle with toasted almonds before serving.

Tips & Variations

Make it vegan:

Omit the feta or use a plant-based alternative.

Add protein:

Serve with grilled chicken or salmon.

Swap the dressing:

Try balsamic vinaigrette for a different twist.

Make it ahead:

Store in the fridge for up to 3 days (add almonds just before serving).

Nutrition Facts (Per Serving, Approximate)

Serving Size: 1 of 4 servings

Calories: 280

Protein: 6g

Carbohydrates: 34g

Fiber: 7g

Sugar: 7g

Fat: 14g

Saturated Fat: 3g

Cholesterol: 10mg (from feta cheese)

Sodium: 350mg

Potassium: ~600mg