Broccoli & Sweet Potato Salad

• 4 cups cubed peeled sweet potatoes (about 2 large)
• 2 medium sweet red peppers, sliced
• 6 fresh thyme sprigs
• 7 teaspoons olive oil, divided
• 4 cups fresh broccoli florets
• 1/2 cup crumbled feta cheese
• 2 tablespoons sunflower kernels
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400u0b0 for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs.
2. Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry.
3. In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.

sweet potatoes, sweet red peppers, thyme, olive oil, fresh broccoli florets, feta cheese, sunflower kernels, cider vinegar, salt, pepper

Taken from www.tasteofhome.com/recipes/broccoli-sweet-potato-salad/ (may not work)