Roasted Butternut and Sweet Potato Salad
Roasted veggies salads have always been one of my family's favorite lunches. A delicious salad for any season, but especially fall when butternut (or pumpkin) and sweet potatoes are in season.
Servings: 2
Calories: 492kcal
Ingredients
For the roasted veggies
- 2 cups butternut/pumpkin roughly chopped
- 2 cups sweet potato (any color or variety) roughly chopped (we used white sweet potato)
- 2 tbsp extra-virgin olive oil or melted coconut oil
- 1 tsp ground cumin seeds
- sea salt to taste
- black pepper to taste
For the salad
- 2-3 cup salad greens of your choice
- 1/4 cup pumpkin seeds (pepitas) raw or roasted
For the dressing
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup/honey
- 2 tbsp extra-virgin olive oil
Instructions
- Preheat oven to 400°F or 200°C.
- Add butternut and sweet potato to a baking sheet. Drizzle with olive oil and season with cumin, sea salt, and black pepper to taste. Toss to coat and roast for 30-40 minutes (depending on how big the pieces are). Toss every 10-15 minutes to bake evenly.
- Meanwhile, combine all dressing ingredients in a small bowl. Whisk well and set aside.
- When veggies are ready, combine with salad greens. Drizzle with dressing and top with pumpkin seeds.
Notes
Take-along tip: make sure veggies are completely cool before adding to a container. Store greens on top and keep dressing in a separate container.
Interesting Read(s):
- Nutritional Benefits Sweet Potato vs Regular Potato
- Olive Oil For Cooking – Is It Healthy?
- Living With Non-Vegans: A Simple Guide on How to Survive in a Non-Vegan Household