5.0 from 27 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 to 6 nservings
Calories: 31982 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
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 hot sauce recommend chipotle
- 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.
Cup of Yum
Notes
- If you want to peel acorn squash before roasting, poke it a few times with a fork, and pop it in the microwave for 3 to 4 minutes. The microwave softens and loosens the skin, making it easier to peel using a potato peeler.
- Nutritional facts do not include garnishes.
- Turn the vegetables one to two times during cooking for even cooking.
- If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve.
- Roasted sweet potatoes and acorn squash will keep in the fridge for up to three days.
- Dressing will keep in the fridge for up to 10 days.
Nutrition Information
Calories
319.82kcal
(16%)
Carbohydrates
40.58g
(14%)
Protein
2.97g
(6%)
Fat
18.01g
(28%)
Saturated Fat
2.55g
(13%)
Sodium
112.37mg
(5%)
Potassium
859.15mg
(25%)
Fiber
6.94g
(28%)
Sugar
13.96g
(28%)
Vitamin A
9690.36IU
(194%)
Vitamin C
18.67mg
(21%)
Calcium
71.99mg
(7%)
Iron
1.43mg
(8%)
Nutrition Facts
Serving: 4to 6 nservings
Amount Per Serving
Calories 31982
% Daily Value*
| Calories | 319.82kcal | 16% |
| Carbohydrates | 40.58g | 14% |
| Protein | 2.97g | 6% |
| Fat | 18.01g | 28% |
| Saturated Fat | 2.55g | 13% |
| Sodium | 112.37mg | 5% |
| Potassium | 859.15mg | 18% |
| Fiber | 6.94g | 28% |
| Sugar | 13.96g | 28% |
| Vitamin A | 9690.36IU | 194% |
| Vitamin C | 18.67mg | 21% |
| Calcium | 71.99mg | 7% |
| Iron | 1.43mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.