Ingredients
Scale
- 6 cups sweet potatoes (cubed (about 4 medium potatoes))
- 6 cups butternut squash (cubed (about 2 1/2 pounds of squash))
- 1/4 cup extra virgin olive or avocado oil
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup or honey
- 1 tablespoon fresh rosemary
- 1 teaspoon sea salt
- pepper to taste
- 6–8 cups arugula or other greens like spinach
Extra Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
Optional Garnish:
- roasted pumpkins seeds (pine nuts, or nuts/seeds of your choice)
Instructions
- Preheat oven to 400 degrees F.
- Toss sweet potato and butternut squash cubes with oil, rosemary, maple syrup, vinegar, salt, and pepper. Spread out vegetables into a single layer on 2 rimmed baking sheets. Roast for about 45 minutes or until golden brown and tender, turning vegetables every 10-15 minutes.
- Remove from the oven and let cool for 2-3 minutes. Toss vegetables with greens and drizzle with some additional olive oil and balsamic vinegar dressing to taste. Garnish with optional nuts/seeds. Serve and enjoy!
Notes
We recommend organic ingredients when possible.
Peeling butternut squash can be tough so try this simple tip. Make several slits through the skin of the squash with a sharp knife. The microwave the squash on high for 3-4 minutes. Let the squash rest for 2 minutes, then peel with a vegetable peeler or knife. Slice the squash in half lengthwise, remove the seeds, and chop. And if you’re in a real rush, you can buy precut cubes of butternut squash to use instead! =)
This dish can be made ahead of time either as a chilled roasted vegetable salad (chill the squash then toss with arugula). Or you can make the vegetables the day before and reheat them in the microwave for 2-3 minutes until warm. Then toss and dress as directed in the recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salads & Sides
