This Sweet Potato Squash Salad is a “why not?” kind of salad. You don’t often see sweet potatoes and squash together in salads, but I wanted a sweet potato salad and hubby had the idea of adding summer squash. At first I thought “that’s weird”, but the more I thought on how the flavors and colors would combine, I thought it was a great idea! And indeed it was! I really should listen to him more often ☺
Red bell pepper, green onions and toasted pecans round out the color and flavor combo. The dressing has a nice tangy sweet taste with the Dijon mustard and maple syrup. This Sweet Potato Squash Salad is a great side for a summer barbecue – so pretty and so good!
Sweet Potato Squash Salad
Prep time
Cook time
Total time
Recipe type: Salad/Side
Serves: 6 servings
Ingredients
- For the roasted sweet potatoes:
- 2 medium size sweet potatoes
- 1 ½ Tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
- For the rest of the salad:
- 2 small yellow squash
- 1 red bell pepper
- 3 green onions
- ½ cup pecans
- 2 Tbsp extra virgin olive oil
- 2 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- ½ tsp salt
- freshly ground pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Peel sweet potatoes and cut into ½ inch cubes.
- Put sweet potatoes in a large bowl.
- Add 1 ½ Tbsp olive oil and sprinkle with salt and pepper to taste.
- Toss so the sweet potatoes are well coated with oil and spread on a foil lined baking sheet.
- Roast at 400 degrees F for 25 minutes.
- Remove from oven and allow to cool.
- Meanwhile chop yellow squash, red bell pepper and green onions, and toast pecans in a hot skillet.
- In a large bowl add the dressing ingredients: 2 Tbsp extra virgin olive oil, 2 Tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, ½ tsp salt and freshly ground black pepper to taste. Whisk to mix.
- Add sweet potatoes, squash, bell pepper, green onions and pecans and toss until well mixed and coated with the dressing.
I loved this recipe! I’ve been cooking for people that have many food allergies. I found this vegetable focused dish easy to execute. Everyone loved it! I did substitute the sweet potatoes for butternut squash.