Sweet Potato and Butternut Salad Recipe
Nothing says cozy like roasted sweet potato and butternut salad tossed together in a fresh, vibrant salad! This recipe is perfect for a quick lunch, a light dinner, or even as a side for your holiday table. It’s packed with flavor, super easy to make, and can easily be customized to suit your taste buds.
Why You’ll Love This Recipe
- Quick + easy – ready in under 30 minutes
- Uses simple, wholesome ingredients you probably already have
- Customizable – add some spice, nuts, or a drizzle of honey for extra flavor
- Perfect for meal prep – leftovers taste just as good the next day
Ingredients
You’ll need a couple of hearty sweet potatoes and some butternut squash, peeled and diced into bite-sized chunks. A little olive oil, a pinch of salt, and some black pepper are all you need to roast them to golden perfection. Fresh greens like arugula or baby spinach add a pop of color, and for a bit of crunch, toss in pumpkin seeds or your favorite nuts. Finish it off with a drizzle of balsamic glaze or a simple vinaigrette — simple, fresh, and totally satisfying.
Optional touches: a sprinkle of chili flakes if you like a hint of heat, or add some cooked quinoa for an extra boost.
Step-by-Step Instructions
Start by preheating your oven and getting the veggies ready. Toss the sweet potatoes and butternut squash with olive oil, salt, and pepper, then spread them out so they roast evenly. After about 20–25 minutes, they’ll be tender and caramelized, with that irresistible roasted aroma filling your kitchen.
Once slightly cooled, mix the roasted veggies with fresh greens, sprinkle on some pumpkin seeds for crunch, and drizzle with balsamic glaze or vinaigrette. Serve warm or at room temperature — either way, it’s a winner!
Expert Tips
- Roast veggies in a single layer for even cooking.
- Swap pumpkin seeds for walnuts or pecans for a different crunch.
- Make it extra hearty by adding cooked quinoa or chickpeas.
Variations
- Spicy: Add a pinch of chili flakes before roasting.
- Vegan: Use maple syrup instead of honey in your dressing.
- Mediterranean: Toss in olives and feta cheese for a tangy twist.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or oven for a few minutes, or enjoy cold as a salad.
FAQs
- Can I make this ahead of time? Yes! Roast the veggies and store them separately from the greens. Toss together just before serving.
- Can I use frozen veggies? Absolutely – just adjust roasting time until tender.
- Is this salad gluten-free? Yes, naturally!
Give this Sweet Potato Butternut Salad a try – it’s a total crowd-pleaser and perfect for any season. Check out my Family Quinoa Salad for another easy, healthy meal.
⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!
Sweet Potato and Butternut Salad
Ingredients
Vegetable Salad
- Roasted sweet Potato
- Roasted Butternut
- Lettuce for the leafy greens
- Steamed green beans
- Feta cheese
- Pomegranate
Salad Dressing
- 1 tbsp mustard
- 1 tbsp honey
- 1 tbsp sour cream
- 1 tbsp mayonnaise
- 1 tbsp olive oil
- squeeze fresh lemon juice
- 1 tsp SMELL & TASTE Garlic and Herb Seasoning
Instructions
- Prepare the vegetables: Roast the sweet potato and butternut until tender and golden. Steam the green beans until just cooked, then set aside to cool.
- Assemble the salad: Add the lettuce to a large bowl, then layer in the roasted sweet potato, roasted butternut and steamed green beans.
- Add toppings: Sprinkle the feta cheese and pomegranate seeds over the salad.
- Make the dressing: In a small bowl, whisk together the mustard, honey, sour cream, mayonnaise, olive oil, fresh lemon juice and the Garlic & Herb seasoning until smooth.
- Dress the salad: Pour the dressing over the vegetables and gently toss to combine. Adjust seasoning to taste.
- Serve: Enjoy immediately as a main salad or side dish.
