Harvest Broccoli Salad
on Nov 21, 2017, Updated Nov 04, 2020
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Harvest Broccoli Salad
Ingredients
Scale
- 3 cups chopped Sweet potatoes
- 1 cup Cranberries
- 1 tablespoon olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 cups chopped Broccoli
- Pecans
- ¼ cup Tahini
- 1 teaspoon honey
- ½ teaspoon Cinnamon
- ½ teaspoon salt
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoons warm water
- salted & roasted pumpkin seeds
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper and place the sweet potatoes and cranberries on top. Â Drizzle them with the olive oil and toss to coat. Â Add cinnamon, salt and pepper and toss to coat again. Â Cook for 15 minutes, toss them around then cook for another 10 minutes.
- In a large bowl combine chopped broccoli, and sweet potato/cranberry mix.
- In a small bowl combine tahini, honey, cinnamon, 1/2 teaspoon salt, apple cider vinegar and water and stir to combine well. Pour the sauce over the broccoli mix and toss to coat.
- Top with a handful of salted roasted pumpkin seeds!
Ummm, Kelsey, so where to do pecans figure? topping? roasted? oops?
There are no pecans in this recipe!
Can I substitute mayo for the tahini?
I haven’t tried that but feel free to and let me know!
Also do you toss in the pecans?
Yes you do!