Roasted Sweet Potato Butternut Squash Vegetable Salad
A vibrant roasted vegetable salad featuring caramelized sweet potatoes and butternut squash paired with fresh crisp vegetables in a honey-lime cilantro dressing. Perfect for meal prep, potlucks, or as a healthy side dish that bridges warm and cold elements. The roasted vegetables add natural sweetness while cucumber and celery provide refreshing crunch, making this an ideal fall or winter salad that works for both casual family meals and entertaining.
Ingredients
Instructions
- 1
Preheat oven to 400F
- 2
Toss sweet potato and butternut squash with olive oil, salt, and pepper in a bowl
- 3
Place on a baking sheet and roast for 25 to 30 minutes or until fork tender
- 4
Let cool on the baking sheet
- 5
Whisk together remaining olive oil, cilantro, honey, and lime juice, and season to taste
- 6
Place the cooled potato and squash in a bowl
- 7
Add celery, onion, bell pepper, cucumber, and vinaigrette to the potato-squash mixture
- 8
Toss everything and refrigerate until ready to serve
Tips
Cut vegetables into uniform pieces for even roasting and better presentation in the final salad
Let roasted vegetables cool completely before adding fresh ingredients to prevent wilting
Make ahead by storing roasted vegetables and dressing separately, then combine before serving
Good to Know
Refrigerate for up to 3 days in covered container
Can make roasted vegetables up to 2 days ahead; add fresh vegetables and dressing before serving
Serve chilled or at room temperature as a side dish
Common Mistakes
Don't add fresh vegetables to hot roasted vegetables to avoid wilting
Don't overdress the salad to prevent soggy vegetables
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make this salad ahead of time?
Yes, roast vegetables up to 2 days ahead and store separately. Add fresh vegetables and dressing just before serving to maintain texture and freshness.
What if I don't have butternut squash?
Substitute with acorn squash, delicata squash, or extra sweet potatoes. Cooking time remains the same for similar-sized pieces.
How long will this salad keep in the refrigerator?
The dressed salad keeps for up to 3 days refrigerated, though the fresh vegetables may lose some crispness over time.