Roasted Sweet Potato and Acorn Squash Winter Salad

Easy, simple, and the best way to roast vegetables – in the oven on a baking sheet for perfectly tender and flavorful veggies.
5 from 1 vote
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: roasted sweet potato salad, salad for Thanksgiving, Thanksgiving side
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 to 6 nservings
Calories: 319.82kcal

Ingredients

  • 2 sweet potatoes peeled and cubed
  • 1 acorn squash halved lengthwise, seeded, and cut into 3/4 inch slices
  • 2 tablespoons olive oil
  • kosher salt

Dressing:

  • 1 tablespoon olive oil
  • 1 tablespoon chipotle hot sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 1 garlic cloves minced

Garnishes:

  • 1 avocado pitted, peeled, and cubed
  • pomegranate seeds
  • crumbled feta or queso fresco
  • cilantro leaves

Instructions

  • Preheat oven to 400 degrees F.
  • Place sweet potatoes and acorn squash on a parchment-lined baking sheet.
  • Drizzle with olive oil and salt, and roast in the oven for 30 to 35 minutes, or until squash and potatoes are tender and golden.
  • Whisk together olive oil, hot sauce, maple syrup, honey, vinegar, and garlic. Set aside.
  • Once the squash and sweet potatoes have had a few minutes to cool, arrange on platter and drizzle with dressing.
  • Top with avocado, pomegranate seeds, and crumbled feta. Garnish with cilantro leaves.

Notes

  • Nutritional facts do not include garnishes! 
  • If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve.

Nutrition

Calories: 319.82kcal | Carbohydrates: 40.58g | Protein: 2.97g | Fat: 18.01g | Saturated Fat: 2.55g | Sodium: 112.37mg | Potassium: 859.15mg | Fiber: 6.94g | Sugar: 13.96g | Vitamin A: 9690.36IU | Vitamin C: 18.67mg | Calcium: 71.99mg | Iron: 1.43mg

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