Roasted Zucchini and Sweet Potato Salad

Fresh and tangy summer salad!

Inroduction

About this Recipe

By: Caitlin Greene

Love sweet potatoes? Love zucchini? Let’s put them together to create a spectacular summer salad! This super easy vegetable combination is roasted to perfection and so simple to make. This dish has all of the best salad elements—fresh, raw, tangy, sweet, salty and it doesn’t matter if it sits because spinach tastes delish crisp, or slightly wilted!

What’s to love about this recipe:
-Minimal prep work
-Serves up to six people
-Fresh, tangy, and delicious flavor in one dish

Ready to start? Here’s how you make this Roasted Zucchini and Sweet Potato Salad:

First, preheat the oven to 425 degrees Fahrenheit. Add the zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and shallots. Now, toss to combine. Roast the veggies until they’re soft and browned.

While the veggies are roasting, let’s make the dressing! Add all of the dressing ingredients to a small bowl and then whisk to combine.

To finish the salad, add the spinach, chickpeas, veggies, feta, and parsley to a large bowl. Drizzle the dressing we just made and toss the mixture to combine.

Enjoy!

 

 

Roasted Zucchini and Sweet Potato Salad
Yield: 6

Roasted Zucchini and Sweet Potato Salad

Ingredients

Roasted Veggies:

  • 2 Zucchinis
  • 1 Large Sweet Potato, finely chopped
  • 1 red onion, diced
  • 2 ears corn
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon dried shallots
  • ½ teaspoon salt
  • ½ teaspoon pepper

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown mustard
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • Pepper to taste

Salad

  • 3 cups baby spinach
  • 1 can chickpeas
  • ½ cup feta
  • ½ cup parsley

Instructions

    1. Preheat the oven to 425. Add the zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and shallots. Toss to combine. Roast for 30-40 minutes, until soft and browned (tossing a few times).
    2. While the veggies are roasting, make the dressing. Add the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper to a small bowl. Whisk to combine.
    3. Make the salad. Add the spinach, chickpeas, veggies, feta, and parsley to a large bowl. Add the dressing. Toss the mixture to combine.


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