Roasted Sweet Potato and Zucchini Salad
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.
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.