Description
Roasted Zucchini and Sweet Potato Salad is a vibrant, flavorful dish that celebrates the natural sweetness of roasted sweet potatoes paired with tender, caramelized zucchini. Tossed in a bright lemon dressing and adorned with fresh herbs, this salad is both visually stunning and highly nutritious. Perfect for weeknight dinners or casual gatherings, it can be enjoyed warm or cold, making it an ideal choice for any occasion.
Ingredients
Scale
- 2 medium zucchini, diced
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 1/4 cup chopped fresh herbs (parsley or cilantro)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced zucchini and sweet potatoes. Drizzle with olive oil, salt, and pepper; toss until evenly coated.
- Spread the vegetables on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through until golden brown and tender.
- Remove from the oven, let cool slightly, then drizzle with lemon juice and mix in the chopped herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg