Roasted Root Vegetable Winter Salad Recipe is the Super-Satisfying Side You’ll Want to Eat All Season
This kicked-up medley of sweet potatoes, squash and avocado is healthy and delicious
If you’ve been looking for a tasty side dish for your winter meals that’s also hearty and healthy, this roasted root vegetable winter salad recipe is all that and more. The dish features roasted sweet potatoes and squash, both of which are loaded with vitamins and other nutrients, and tosses them with a balsamic vinegar dressing that gets a fun kick from smoky sriracha. The salad is topped with silky avocado, plus pomegranate arils and toasted pumpkin seeds for crunch and flavor, and finished with queso fresco for a rich creaminess. It’s such a delicious combo!
The recipe is easy to make, too. The veggies roast until they are caramelized and luscious, and then all you need to do is add the toppings and enjoy. Clean-up is also a breeze since everything cooks up on a sheet pan. This is a dish you’ll want to make — and enjoy — again and again.
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Ingredients
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. maple syrup
- 1 Tbs. sriracha
- 1 Tbs. honey
- 1 Tbs. balsamic vinegar
- 1 garlic clove, minced
- 2 large sweet potatoes, peeled, cubed
- 1 acorn squash, seeded, cubed
- 1 Tbs. kosher salt
- 1 avocado, halved, pitted, cubed
- Pomegranate seeds, toasted pumpkin seeds, crumbled queso fresco and fresh cilantro leaves
Instructions
PrintHeat oven to 400°F. Line baking sheet with parchment.
In bowl, whisk 1 Tbs. olive oil, maple syrup, sriracha, honey, vinegar and garlic until combined; reserve. Add potatoes, squash, remaining 2 Tbs. olive oil and salt to baking sheet; toss to fully coat. Roast until veggies are tender and golden, 30–35 min.
Transfer veggies to serving bowl; drizzle with dressing. Top with avocado cubes, pomegranate seeds, pumpkin seeds and crumbled queso fresco. Garnish with cilantro leaves.
This recipe originally appeared in our print magazine.
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