Zucchini and Sweet Potato Salad
A refreshing and nutritious salad that combines roasted sweet potatoes with crisp zucchini. Perfect for meal prep and can be served warm or cold.
Ingredients
- 2 medium sweet potatoes cut into 1-inch cubes
- 3 medium zucchini sliced into half-moons
- 1 red onion thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast the sweet potatoes for 20-25 minutes, stirring halfway through, until they're tender and slightly caramelized.
- While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat.
- Add the zucchini and red onion to the skillet. Cook for 5-7 minutes, just until the zucchini is tender-crisp.
- In a small bowl, whisk together balsamic vinegar and honey.
- Once the sweet potatoes are done, let them cool for about 5 minutes.
- In a large bowl, combine the roasted sweet potatoes, sautéed zucchini, and onions.
- Pour the balsamic-honey mixture over the vegetables and toss gently.
- Top with crumbled feta, toasted pine nuts, and torn basil leaves.