Description
Experience a burst of flavors with this Roasted Zucchini and Sweet Potato Salad. Combining sweet roasted sweet potatoes with savory zucchini, toasted nuts, and fresh greens, this vibrant dish is perfect for any occasion. Drizzled with zesty lemon juice, it offers a delightful medley of textures that can elevate your weeknight dinners or impress your guests at gatherings.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 2 medium zucchinis (about 1 lb), sliced into half-moons
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 4 cups mixed greens (arugula and spinach)
- ½ cup walnuts or pecans, toasted
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss diced sweet potatoes and sliced zucchini with olive oil, salt, and pepper.
- Spread the vegetables evenly on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown.
- In a large serving bowl, layer the mixed greens as a base.
- Once roasted, let the vegetables cool slightly before adding them on top of the greens.
- Drizzle fresh lemon juice over the salad and sprinkle toasted nuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 290
- Sugar: 6g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg