Broccoli Salad

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Sweet Potato Broccoli Salad Pomegranate-Peanut Dressing

Sweet Potato Broccoli Salad Pomegranate-Peanut Dressing


Makes 4 to 6 servings

  • 3 sweet potatoes, unpeeled
  • 2 cups lightly steamed broccoli florets
  • 2 celery ribs, cut into 1/4-inch slices
  • 2 green onions, minced
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup creamy peanut butter
  • 1 teaspoon minced fresh ginger
  • 1/4 cup grapeseed oil
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon sugar
  • salt and freshly ground black pepper
  • 1/4 cup crushed unsalted roasted peanuts, for garnish
  • 2 tablespoons fresh pomegranate seeds or 1/4 cup sweetened dried cranberries, for garnish


  1. In a large saucepan, bring the sweet potatoes and enough water to cover to boil over high heat
  2. Reduce heat to medium and simmer until tender, but still firm, about 30 minutes
  3. Drain and cool, then peel them and cut into 1/2-inch chunks and transfer to a large bowl
  4. Add the broccoli, celery, green onions and parsley
  5. Set aside
  6. In a small bowl, combine the peanut butter, ginger, oil, lemon juice, sugar and salt and pepper to taste
  7. Pour the dressing over the salad and toss gently to combine
  8. Garnish with peanuts and pomegranate seeds and serve

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