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Roasted Butternut and Sweet Potato Salad
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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.
Prep Time10 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dinner, Lunch
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.

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