Roasted Sweet Potato and Veggie Fall Salad with Honey Mustard Dressing
This fall salad is hearty, healthy, and so delicious. Featuring my signature roasted sweet potatoes and more, it is the perfect autumn salad
Equipment
- Microwave steamer
- Baking sheets
- Salad Dressing mixer/bowl
Ingredients
Salad
- 1/4 head lettuce
- 1 sweet potato
- 1 cob of corn split in half or quarters - or 1/2 canned sweet corn
- 1 bell pepper largely diced - red, orange, or yellow
- 1/2 onion sliced - red, yellow, or white
- 1/2 head of cauliflowe broken into florets
- paprika
- garlic salt
- pepper
- olive oil
- turmeric powder
- 2 mini Persian cucumbers or 1/2 normal cucumber, sliced
- 1/2 avocado cubed or sliced
Dressing (inspired by Half Baked Harvest) - made enough for 4+ servings
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 1 lemon juiced
- 3 tbsp dijon mustard
- 2 tbsp apple cider vinegar
Instructions
Roasted sweet potato
- Dice your sweet potato into roughly 1-cm cubes
- Steam in the microwave with a splash of water for 5 minutes or until a fork can pierce through easily. (I use my Pampered chef microwave steamer, but use what you have - even if it is just a bowl with a lid, just make sure to leave a gap for steam to escape!)
- Once finished, drain the water and dump onto a prepared baking sheet with parchment paper.
- Spread the sweet potato out with a spoon and let steam dry for at least 2 minutes. (You can use a paper towel to dry, but I've found this steam dry method works great without needing to waste paper towels!)
- Then, drizzle with olive oil and garlic salt. Don't skimp on the garlic salt! Try to make sure none of the pieces are touching each other.
Other Roasted Veggies
- While your sweet potato is cooking and cooling, prepare your other vegetables (cauliflower, onion, bell pepper, and corn).
- Arrange on a baking sheet with parchment paper. (I like to reserve 1/2 of the bell pepper to add directly to the salad for more freshness and crunch!)
- Add olive oil, garlic salt, pepper, paprika, turmeric, and other spices to your liking. Rub in with your hands to make sure everything is evenly coated.
- Place both baking sheets in the oven. Remove the veggies once golden brown, around 30-35 minutes. Half way through, you can mix the vegetables.
- Remove the sweet potato after 35 - 40 minutes, once you can see the bottom side getting dark brown. (I don't like to stir or flip for texture reasons, but you can if you'd like!)
- While everything roasts, wash and prep your lettuce, cut the avocado and cucumber, and make the dressing.
Dressing
- Combine all ingredients and whisk well until emulsified.
Assemble
- Once everything is done, assemble your bowl! My order: lettuce, fresh bell peppers and cucumbers, roasted veggie + sweet potato, avocado, and dressing. Enjoy!