Roasted Sweet Potato and Zucchini Salad with Honey Mustard Dressing: A Nutritious and Flavorful Delight

There’s something truly special about a warm, roasted vegetable salad that combines sweet, savory, crunchy, and tangy flavors in every bite. If you’re looking for a healthy yet satisfying dish, this Roasted Sweet Potato and Zucchini Salad with Honey Mustard Dressing is the perfect choice.

With caramelized sweet potatoes, tender zucchini, crisp brussels sprouts, and smoky bacon, this salad delivers rich textures and bold flavors. Topped with dried cranberries and sliced almonds, it offers the perfect balance of sweetness, crunch, and heartiness. The homemade honey mustard dressing ties everything together with a zesty, slightly sweet finish.

Whether you’re making it for a quick lunch, a side dish for dinner, or a holiday gathering, this salad is easy to prepare, packed with nutrients, and bursting with flavor.

Why You’ll Love This Roasted Sweet Potato and Zucchini Salad

✔️ Naturally Sweet and Savory – The caramelized veggies and crispy bacon create an amazing contrast.
✔️ Healthy and Nutrient-Rich – Packed with fiber, vitamins, and antioxidants from fresh ingredients.
✔️ Quick and Easy – Simple steps and minimal prep work.
✔️ Perfect for Any Season – Great as a warm winter dish or a light summer salad.
✔️ Versatile and Customizable – Swap ingredients to suit your taste.

Ingredients for Roasted Sweet Potato and Zucchini Salad

Gather your ingredients before starting for a smooth cooking experience.

For the Salad

Ingredient	Amount
Bacon, chopped	4 slices
Sweet potato, peeled and halved	1 large
Zucchini, ends trimmed, cut into 3-inch pieces	2
Yellow squash, ends trimmed, cut into 3-inch pieces	2
Brussels sprouts, ends trimmed	8
Olive oil	Drizzle
Salt	¼ tsp
Black pepper	¼ tsp
Dried cranberries	2 tbsp
Sliced almonds	2 tbsp

For the Honey Mustard Dressing

Ingredient	Amount
Honey	2 tbsp
Dijon mustard	2 tsp
Dried sage	½ tsp

Step-by-Step Instructions

Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C).

Step 2: Prepare the Vegetables

1. Place the sweet potatoes, zucchini, yellow squash, and brussels sprouts on a baking sheet.
2. Drizzle with olive oil, then sprinkle with salt and black pepper.
3. Toss everything together to coat evenly.

Step 3: Roast the Vegetables

1. Roast in the preheated oven for 25-30 minutes, stirring halfway through.
2. Remove when vegetables are tender and slightly caramelized.

Step 4: Cook the Bacon

1. While the vegetables are roasting, cook the chopped bacon in a skillet over medium heat until crispy.
2. Transfer the cooked bacon to a paper towel-lined plate to absorb excess grease.

Step 5: Make the Honey Mustard Dressing

1. In a small bowl, whisk together honey, Dijon mustard, and dried sage until well combined.

Step 6: Assemble the Salad

1. Once the vegetables are done, remove from the oven and let cool slightly.
2. Cut the sweet potato halves into bite-sized pieces.
3. In a large bowl, combine the roasted vegetables, crispy bacon, dried cranberries, and sliced almonds.

Step 7: Dress and Serve

1. Drizzle the honey mustard dressing over the salad.
2. Toss gently to coat all ingredients evenly.
3. Serve warm or at room temperature, and enjoy!

Tips for the Best Roasted Sweet Potato and Zucchini Salad

• For extra crunch, add toasted pecans, walnuts, or pumpkin seeds.
• Want a dairy boost? Sprinkle crumbled feta or goat cheese on top.
• Make it vegetarian by skipping the bacon or replacing it with roasted chickpeas.
• Add more protein by tossing in grilled chicken, salmon, or tofu.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~250
Protein	6g
Carbohydrates	32g
Fat	10g
Fiber	5g

(Values are approximate and may vary based on ingredient brands.)

What to Serve with Roasted Sweet Potato and Zucchini Salad

This salad is delicious on its own, but you can also pair it with:

• Grilled Chicken – Adds lean protein for a complete meal.
• Quinoa or Brown Rice – For extra fiber and nutrients.
• Roasted Salmon – The mild, flaky fish complements the earthy vegetables.
• Crusty Bread – Perfect for scooping up every last bite.

How to Store and Reheat Leftovers

Refrigerator:

• Store in an airtight container for up to 3 days.
• Keep the dressing separate to maintain freshness.

Reheating Instructions:

• Microwave: Heat in 30-second intervals, stirring in between.
• Oven: Bake at 350°F (175°C) for 10 minutes until warm.

Freezer:

• Not recommended – roasted veggies may become mushy when thawed.

Frequently Asked Questions (FAQ)

1. Can I make this salad ahead of time?

Yes! Roast the vegetables and cook the bacon in advance. Store them separately and assemble before serving.

2. Can I use different vegetables?

Absolutely! Try adding butternut squash, asparagus, or bell peppers for variety.

3. How can I make the dressing creamier?

Mix in 1 tablespoon of Greek yogurt or mayonnaise for a richer texture.

4. Is this salad gluten-free?

Yes! All ingredients in this recipe are naturally gluten-free.

5. What’s a good substitute for honey in the dressing?

You can use maple syrup or agave nectar for a vegan alternative.

6. Can I roast the vegetables in an air fryer?

Yes! Cook at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through.

Final Thoughts: A Must-Try Healthy Salad

This Roasted Sweet Potato and Zucchini Salad with Honey Mustard Dressing is a perfect blend of warm, roasted flavors and fresh, crunchy textures. Whether you’re making it for a quick lunch, meal prep, or a holiday table, it’s a nutritious and satisfying dish that everyone will love.

So why not try this delicious, easy-to-make salad today? You’ll love how healthy, flavorful, and satisfying it is!

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