Go Back
–+ servings
Roasted Zucchini and Sweet Potato Salad

Roasted Zucchini and Sweet Potato Salad

This Roasted Zucchini and Sweet Potato Salad combines roasted vegetables, creamy feta, and fresh ingredients, making it a vibrant and nutritious dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Zucchini a great source of vitamins and adds a tender texture to the dish.
  • 2 medium Sweet Potato provides a naturally sweet flavor and is packed with nutrients.
  • 1 medium Onion enhances overall flavor with its savory notes.
  • 1 cup Corn brings a sweet crunch and a pop of color to the salad.
  • 4 cups Spinach offers a fresh base and is rich in iron and vitamins.
  • 1 can Chickpeas adds protein and heartiness, making the salad more filling.
  • 1/4 cup Fresh Parsley brightens the flavors and offers a fresh herbal touch.
  • 1 medium Shallots provides a subtler onion flavor that complements the salad well.
For the Dressing
  • 2 tablespoons Olive Oil ensures the veggies roast beautifully and adds healthy fats.
  • to taste Salt & Pepper essential for enhancing all the flavors, so adjust to your liking!
  • 1 teaspoon Garlic Powder gives a cozy aroma and a hint of umami.
For the Topping
  • 1 cup Feta Cheese crumbles perfectly and adds creaminess, making this salad truly unforgettable!

Equipment

  • Oven
  • baking sheet
  • large bowl

Method
 

How to Make Roasted Zucchini and Sweet Potato Salad
  1. Preheat the oven to 425°F (220°C) for caramelizing the vegetables.
  2. Chop the zucchini and sweet potatoes into bite-sized pieces.
  3. In a large bowl, combine the chopped veggies with olive oil, salt, pepper, and garlic powder.
  4. Spread the seasoned mixture on a baking sheet in a single layer, and roast for about 30 minutes, tossing halfway through.
  5. In a large bowl, combine spinach, corn, chickpeas, onions, and parsley.
  6. Add the roasted veggies to the fresh ingredients and toss gently.
  7. Crumble feta cheese over the top of the salad before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For extra flavor, drizzle with balsamic glaze before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!