Roasted Squash and Sweet Potato Salad
Squash and sweet potatoes are two of my favorite things this time of the year. They need little adornment in order to be delicious, and they are packed with nutrients. One of the most flavorful ways to prepare them is to roast them. In the recipe I am sharing with you today, I combine them with chickpeas to add protein to make for a complete meal or substantial side dish. I add roasted leeks as well for a mild onion flavor, rosemary and garlic for delicious savory notes, and a simple light vinaigrette that allows the flavors of the veggies to shine. This salad is good served warm on a cool day.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Preheat the oven to 475 degrees. Line 2 sheet pans with foil, and spray with non-stick spray. Toss the squash and sweet potato with just enough olive oil to coat, and spread out on one of the pans. Toss the leeks with olive oil and spread out on the other pan. Roast the veggies for 15 minutes, then remove the leeks (if tender and starting to brown). Turn the sweet potatoes and squash and continue to roast for another 10-15 minutes or so until tender and browned at the edges. Let the veggies cool slightly then combine with the chickpeas and rosemary in a large bowl.
Whisk together the dressing ingredients, then toss with the veggies in the bowl and serve warm or at room temperature.
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- Allergen Friendly
- Health Trending
- Heart Healthy
- Side Dish