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Broccoli and Sweet Potato Salad
Broccoli and Sweet Potato Salad

Broccoli and Sweet Potato Salad

1 Review(s)
Healthy Living
Cook Minutes 1 Hr 20 Min
Prep : 20 Min Cook: 1 Hr
Prepare your taste buds for flavour overload. This easy-to-make Broccoli and Sweet Potato Salad is made with creamy ranch dressing, broccoli, sweet potatoes and more. Think you can handle all of this goodness?
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 large sweet potato (420 g), peeled, cut into 1/2-inch pieces
4 cups small broccoli florets
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
1 avocado, coarsely chopped
1 Tbsp. green pumpkin seeds
1/4 cup Kraft Calorie-Wise Peppercorn Ranch Dressing
1 clove garlic, minced
1/2 tsp. smoked paprika
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Step 1
Cook potatoes in large saucepan of boiling water 6 to 8 min. or just until tender, adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well. Cool completely.
Step 2
Place cooked vegetables in large bowl. Add chickpeas, avocados and pumpkin seeds; mix lightly.
Step 3
Mix dressing, garlic and paprika until blended. Add to potato mixture; mix lightly.
Kraft Kitchen Tips!
Make Ahead
This delicious potato salad can be prepared ahead of time. Combine all ingredients except avocados as directed. Refrigerate up to 6 hours. Chop avocado, then stir into salad just before serving.
How to Peel the Avocados
Insert knife into tip end of whole avocado until knife reaches pit. Rotate knife around pit until avocado is cut lengthwise in half. Gently pull avocado apart by twisting the 2 halves in opposite directions. Score avocado skin of each half into thirds, cutting just to, but not into, flesh of avocado. Using paring knife, pull back centre strip of avocado peel. Then, pull back 2 side strips of peel.
How to Prevent the Cut Avocados from Turning Brown
Toss the chopped avocados with a small amount of lemon juice, orange juice or lime juice to help preserve it's green colour.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 170 mg
7 %
Carbohydrate 19 g
Fibre 6 g
Sugars 5 g
Protein 5 g
Vitamin A
130 %
Vitamin C
15 %
4 %
6 %
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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