Creamy Butternut Squash and Sweet Potato Salad
A light, protein-boosted vegetable salad combining roasted butternut squash and sweet potatoes with a tangy Greek yogurt-mayonnaise dressing. Fresh celery, onion, and red bell pepper add crunch and color. Serve chilled as a side dish at summer barbecues, potlucks, or alongside grilled chicken. This version cuts calories by blending mayo with fat-free Greek yogurt while maintaining creamy richness.
Ingredients
- 32 tbsp butternut squash, cut into 1-inch cubes
- 10 oz sweet potato, peeled and cut into 1-inch cubes
- 5 ½ tbsp light mayonnaise
- 4 tbsp fat-free plain Greek yogurt
- 2 tbsp apple cider vinegar
- 1 packet natural no-calorie sweetener1 tbsp honeyvariesadds warmth
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- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 8 tbsp celery, chopped
- 8 tbsp onion, chopped
- 8 tbsp red bell pepper, chopped
Instructions
- 1
Place squash and potato in a microwave-safe bowl with water, cover, and microwave 6 minutes.
- 2
Stir, re-cover, and microwave until tender, about 8 minutes more.
- 3
Cool until handleable, then drain excess water.
- 4
Whisk together mayo, yogurt, vinegar, sweetener, garlic powder, salt, and pepper in a large bowl until smooth.
- 5
Add celery, onion, bell pepper, squash, and potatoes to dressing.
- 6
Gently stir to combine and coat all vegetables.
- 7
Cover and refrigerate until chilled, at least 1 hour, before serving.
Tips
Microwave vegetables in a covered bowl with minimal water to retain nutrients and flavor while ensuring even cooking.
Cool cooked squash and potato completely before mixing with dressing to prevent dressing from breaking or becoming greasy.
Make ahead: refrigerate up to 3 days; flavors deepen as vegetables marinate in dressing.
Good to Know
Cover and refrigerate up to 3 days. Keep dressing and vegetables separate if storing longer than 1 day to prevent sogginess.
Prepare vegetables and dressing separately up to 2 days ahead. Combine 2-4 hours before serving for best texture.
Serve chilled as a side dish at room temperature or directly from the refrigerator. Pairs well with grilled chicken, fish, or as part of a vegetable-forward meal.
Common Mistakes
Microwave vegetables uncovered to avoid mushy texture; cover to ensure even, faster cooking.
Skip cooling vegetables before mixing dressing to prevent heat from breaking the mayo-yogurt emulsion.
Don't skip refrigeration; chilling allows flavors to meld and vegetables to absorb dressing.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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FAQ
Can I make this salad ahead of time?
Yes. Prepare dressing and chop vegetables up to 2 days ahead. Combine 2-4 hours before serving for optimal texture. Full salad keeps 3 days refrigerated. If storing longer, keep components separate.
What if I don't have fat-free Greek yogurt?
Use full-fat Greek yogurt in a 3-to-4 ratio (use 3/4 cup full-fat for 1 cup fat-free), or substitute sour cream 1:1. Flavor deepens but calories increase slightly.
How long can I keep this refrigerated?
Cover and refrigerate up to 3 days. Vegetables soften over time as they absorb dressing. Texture is crispest in the first 24 hours.