Roasted Sweet Potato Vegetable Salad Recipe

5 from 1 vote

This is not your typical potato salad, it boasts roasted sweet potato and butternut squash with crunchy bits of celery instead.

Course Salad

Cuisine American

Keyword roasted, salad, sweet potato, vegetable

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 384kcal

Cost 10

Preheat oven to 400F.
Toss sweet potato, butternut squash, ¼ cup olive oil, salt, and pepper to taste in a bowl.
2 sweet potatoes, ½ cup olive oil, Sea salt and freshly ground black pepper, ½ butternut squash
Place on a baking sheet and roast in the oven for 25 to 30 minutes or until fork tender; let cool on the baking sheet.
In a bowl, whisk together the remaining ¼ cup olive oil, cilantro, honey, and lime juice, and season to taste.
½ cup olive oil, ¼ cup fresh cilantro, 2 tbsp. raw honey, 2 tbsp. fresh lime juice
Place the potato and squash in a bowl once cool.
Add the celery onion, bell pepper, cucumber, and vinaigrette to the potato-squash mixture.
2 celery stalks, 1 bell pepper, 1 cucumber, ½ red onion
Toss everything and refrigerate until ready to serve.