Broccoli Sweet Potato Summer Salad

Salad season is in full swing and I am here for it! All the colors, flavors, and scents are welcome! This time of year, I’m all about dishes that are vibrant, tasty, and easy to prepare. Enjoy this nutritious and delicious Broccoli and Sweet Potato Salad—a dish that checks all the boxes.

This Broccoli and Sweet Potato Salad is proof that salads don’t have to be boring or leave you feeling unsatisfied. It’s fresh, it’s colorful, and it’s packed with flavor. Plus, it’s a breeze to make. Whether you’re looking for a wholesome lunch option or a light dinner, this salad’s got you covered.

This Broccoli and Sweet Potato Salad is fresh, healthy, and uber delicious. It’s not too heavy, making it perfect for those warmer days when you crave something nutritious yet light. The flavors of sweet potatoes and broccoli complement each other beautifully, enhanced by the creamy feta cheese and the crunch of sesame seeds if you decide to sprinkle them on top.

What does this salad taste like?

The beauty of this summer salad lies in its simplicity and the wonderful balance of flavors. Roasted sweet potatoes bring a delightful sweetness and a bit of caramelized goodness. Then there’s the roasted broccoli, adding a vibrant green crunch and packing in a whole lot of vitamins. To round it out, we’ve got thinly sliced red cabbage for a refreshing crispness, pearl couscous for a satisfying texture, and crumbled feta cheese for that creamy, tangy bite. Each ingredient plays its part in creating a salad that’s not just a side dish but a complete, super-nutritious meal.

I personally love adding a touch of Basil Lemon Vinaigrette to this gorgeous summer salad. The vinaigrette brings all the flavors together with its fresh basil, zesty lemon zest, and a hint of mustard. However, feel free to add your favorite dressing or enjoy it as-is!

Why should you make this recipe?

  • This salad is a complete meal in a bowl, packed with veggies, grains, and a touch of dairy for a balanced diet.
  • If you’re adventurous with your food and enjoy discovering how different ingredients can harmonize, this salad offers a delightful mix of sweet, savory, and tangy.
  • Whether you’re a dedicated vegetarian or simply trying to incorporate more vegetables into your diet, this salad celebrates the best of what mother nature has to offer.


Sweet Potatoes: These root vegetables are naturally sweet and rich in vitamins (especially vitamin A and C), fiber, and antioxidants. When roasted, they develop a caramelized exterior and creamy interior, adding sweetness and depth to the salad.

Broccoli: Known for its vibrant green color and crunchy texture, broccoli is a powerhouse of nutrients. It’s high in fiber, vitamins (C, K), and minerals (including potassium and iron). Roasting enhances its flavor while maintaining its nutritional value.

Olive Oil: This heart-healthy oil serves as the base for the salad dressing and adds richness to the roasted vegetables. 

Pearl Couscous: Also known as Israeli couscous, it’s larger and chewier than regular couscous. Made from semolina or wheat flour, pearl couscous adds a satisfying texture to the salad and absorbs flavors well.

Red Cabbage: With its vibrant purple color, red cabbage is a crunchy addition that’s rich in vitamins and antioxidants. Thinly sliced, it adds a refreshing crunch and bright color contrast to the salad.

Feta Cheese: This tangy and creamy cheese adds a burst of flavor and texture to the salad. 

Salt and Pepper: Basic seasonings that enhance the natural flavors of the ingredients without overpowering them. 

Sesame Seeds (optional): These tiny seeds add a nutty flavor and crunch, enhancing the texture of the salad. They are rich in healthy fats, protein, and various minerals.

Basil Lemon Vinaigrette Ingredients:

Fresh Basil: Aromatic herb with a slightly peppery taste that adds freshness and herbal notes.

Olive Oil: Provides a smooth base for the vinaigrette and complements the basil with its fruity and slightly peppery flavor.

Mustard: Adds a tangy kick and helps emulsify the dressing.

Garlic Cloves: Provide a pungent flavor and depth to the vinaigrette.

Lemon Zest: Adds brightness and citrusy notes to balance the flavors.

White Wine Vinegar: Adds acidity and tanginess to the vinaigrette.

Salt and Pepper: Enhance the overall flavors and balance the acidity of the vinaigrette.

Tips for recipe success

  • Preparation Is Key! Before you start cooking, read through the entire recipe and gather all your ingredients and tools. This helps prevent any surprises and ensures you have everything you need at hand!
  • Feel free to experiment with flavors and ingredients to suit your preferences! If you don’t like red cabbage, beetroot makes for an amazing substitute!

Broccoli Sweet Potato Summer Salad

Course: Lunch, DinnerCuisine: Middle EasternDifficulty: Easy


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This vibrant Broccoli and Sweet Potato Salad combines roasted sweet potatoes, crisp broccoli, red cabbage, pearl couscous, and creamy feta cheese, all tossed in a refreshing Basil Lemon Vinaigrette. Perfect for salad season, it’s a nutritious and flavorful dish that’s easy to prepare, offering a delightful balance of textures and flavors. Whether enjoyed as a light meal or a hearty side, this salad will surely make it to your list of favorites in no time!


  • Ingredients Salad (2 servings)
  • 2 large sweet potatoes

  • 1 broccoli

  • 2 tbsp olive oil

  • 80g pearl cous cous

  • 1/2 red cabbage

  • 100g feta cheese

  • Salt

  • Pepper

  • Sesame seeds (optional)

  • Ingredients Basil Lemon Vinaigrette (6-8 servings)
  • 30g fresh basil

  • 1/3 cup olive oil

  • 1 tsp mustard

  • 2 garlic cloves

  • Zest of half a lemon

  • 1 tsp white wine vinegar

  • 1/2 tsp salt

  • 1/4 tsp pepper


  • Preheat your oven to 220°C (425°F).
  • Prepare the vegetables. Peel, wash, and slice the sweet potatoes into fries-shaped pieces. Wash and cut the broccoli into florets.
  • Arrange the sweet potatoes and broccoli on a baking tray. Drizzle with 2 tbsp olive oil and season with salt and pepper. Toss well to ensure all veggies are evenly coated.
  • Place the tray in the preheated oven and roast for approximately 30 minutes, or until the vegetables are tender and lightly browned.
  • While the vegetables are roasting, prepare the pearl couscous according to the instructions on the package.
  • For the vinaigrette, combine all ingredients in a blender and blend until you achieve a smooth consistency.
  • Once the roasted veggies and couscous are ready, it’s time to plate.
  • Begin by adding the cooked couscous as a base on a large serving plate.
  • Top with the roasted sweet potatoes and broccoli, then add the sliced red cabbage and cubed feta cheese.
  • Drizzle the vinaigrette over the salad and sprinkle with sesame seeds, if using.
  • Serve immediately and enjoy your delicious and nutritious meal!

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