Description
This recipe features a vibrant and flavorful salad combining roasted zucchini and sweet potatoes. It offers a warm, comforting dish with a balance of natural sweetness from the vegetables and a variety of textures. Perfect as a side or a light main, this salad is both nutritious and satisfying, showcasing the rich flavors of roasted produce.
Ingredients
Roasted Veggies:
2 zucchinis
1 large sweet potato, finely chopped
1 red onion, diced
2 ears corn
2 tablespoons olive oil
1 teaspoon garlic powder
1 tablespoon dried shallots
½ teaspoon salt
½ teaspoon pepper
Dressing:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown mustard
1 tablespoon maple syrup
½ teaspoon salt
Pepper to taste
Salad:
3 cups baby spinach
1 can chickpeas
½ cup feta
½ cup parsley
Instructions
Preheat the oven to 425°F. Place the zucchini, sweet potato, onion, and corn on a sheet pan. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and dried shallots. Toss everything together to coat evenly. Roast for 30-40 minutes, stirring occasionally, until the vegetables are soft and browned.
While the vegetables roast, prepare the dressing by whisking together olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper in a small bowl.
In a large bowl, combine the baby spinach, chickpeas, roasted vegetables, feta, and parsley. Pour the dressing over the salad and toss well to mix everything together. Serve immediately.
Notes
Roasted vegetables can become soggy if crowded; spread them out evenly. Let the salad rest a few minutes for flavors to meld. Use fresh herbs for a vibrant taste and add a splash of acid to brighten the dish.
- Prep Time: 50
- Cook Time: 40