Looking for a refreshing and nutritious salad that’s perfect for any season? This Zucchini and Sweet Potato Salad combines the natural sweetness of roasted sweet potatoes with the crisp freshness of zucchini to create a dish that’s both satisfying and healthy. I’ve found that this salad is particularly great for meal prep and can be served either warm or cold, making it incredibly versatile.
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.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 people
Recipe Notes
- For the best results, don’t overcook the zucchini – it should maintain some crunch to contrast with the soft sweet potatoes.
- You can substitute pine nuts with walnuts or pecans if preferred.
- Make sure to cut the sweet potato pieces uniformly to ensure even cooking.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, simply omit the feta cheese or replace it with your favorite plant-based alternative.
- If serving cold, taste and adjust seasoning before serving, as cold temperatures can dull flavors.
This Zucchini and Sweet Potato Salad is perfect for both casual dinners and special occasions. The combination of textures and flavors makes it a crowd-pleaser, while its nutritional profile makes it a smart choice for health-conscious eaters.
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.