Description

This Roasted Sweet Potato and Zucchini Salad with Honey Mustard Dressing is a vibrant, flavorful dish that’s perfect for any season. Roasted vegetables, crispy bacon, dried cranberries, and sliced almonds create a delicious combination of sweet, savory, crunchy, and tangy flavors. The homemade honey mustard dressing adds the perfect finishing touch. Serve it as a side dish or a light meal and enjoy every bite!

Ingredients

Scale

For the Salad

4 slices bacon, chopped
1 large sweet potato, peeled and halved
2 zucchini, ends trimmed and cut into 3-inch pieces
2 yellow squash, ends trimmed and cut into 3-inch pieces
8 brussels sprouts, ends trimmed
Drizzle of olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons dried cranberries
2 tablespoons sliced almonds

For the Honey Mustard Dressing

2 tablespoons honey
2 teaspoons Dijon mustard
½ teaspoon dried sage

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 2: Prepare the Vegetables

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

Step 3: Roast the Vegetables

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

Step 4: Cook the Bacon

While the vegetables roast, cook the chopped bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Make the Honey Mustard Dressing

In a small bowl, whisk together honey, Dijon mustard, and dried sage until smooth.

Step 6: Assemble the Salad

Once the vegetables have cooled slightly, cut the sweet potatoes into bite-sized pieces. In a large bowl, combine the roasted vegetables, crispy bacon, dried cranberries, and sliced almonds.

Step 7: Dress and Serve

Drizzle the honey mustard dressing over the salad and toss gently to coat. Serve warm or at room temperature and enjoy!

Notes

Make it vegetarian by skipping the bacon or replacing it with toasted walnuts.
Want extra crunch? Add toasted pecans or pumpkin seeds.
For a creamy twist, mix in crumbled feta or goat cheese.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American