Looking for a colorful, nutritious salad that’s perfect for any season? This Roasted Sweet Potato and Zucchini Salad combines warm, caramelized sweet potatoes with fresh zucchini to create a satisfying dish that works as both a main course or a stunning side. I love how this recipe brings together different textures and flavors – from the tender, naturally sweet potatoes to the light, garden-fresh zucchini.
Ingredients
- 2 medium sweet potatoes, cut into 1-inch cubes
- 2 medium zucchini, sliced into half-moons
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1/2 cup pumpkin seeds (pepitas)
- 1/3 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: 2 cups fresh arugula
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss sweet potato cubes with 2 tablespoons olive oil, half the minced garlic, thyme, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes roast, toss zucchini with remaining olive oil and garlic in a bowl.
- Once sweet potatoes are done, add zucchini to the same baking sheet and roast for an additional 10-12 minutes.
- Toast pumpkin seeds in a dry skillet over medium heat until fragrant, about 3-4 minutes.
- Combine roasted vegetables in a large bowl. Add balsamic vinegar and toss gently.
- Top with toasted pumpkin seeds and crumbled feta. If using arugula, fold it in just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6 as a side dish, 2-3 as a main course
Recipe Notes
This salad is incredibly versatile. Here are some helpful tips to make it even better:
- Make sure to cut sweet potatoes in uniform sizes for even cooking
- Don’t overcrowd the baking sheet – vegetables should have space to roast properly
- This salad can be served warm or at room temperature
- For meal prep, roast the vegetables ahead of time and store them separately from the toppings
- To make it vegan, simply omit the feta or replace it with your favorite dairy-free alternative
- The vegetables should be roasted until they’re tender but still hold their shape – avoid overcooking
Store any leftovers in an airtight container in the refrigerator for up to 3 days. While best enjoyed fresh, this Roasted Sweet Potato and Zucchini Salad reheats well in the microwave or can be enjoyed cold the next day.
Roasted Sweet Potato and Zucchini Salad
Ingredients
- 2 medium sweet potatoes cut into 1-inch cubes
- 2 medium zucchini sliced into half-moons
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1/2 cup pumpkin seeds pepitas
- 1/3 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: 2 cups fresh arugula
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss sweet potato cubes with 2 tablespoons olive oil, half the minced garlic, thyme, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes roast, toss zucchini with remaining olive oil and garlic in a bowl.
- Once sweet potatoes are done, add zucchini to the same baking sheet and roast for an additional 10-12 minutes.
- Toast pumpkin seeds in a dry skillet over medium heat until fragrant, about 3-4 minutes.
- Combine roasted vegetables in a large bowl. Add balsamic vinegar and toss gently.
- Top with toasted pumpkin seeds and crumbled feta. If using arugula, fold it in just before serving.