Michelle's roasted sweet potato and delicata salad
Initially designed for an elimination diet, this salad is packed with nutrient-dense veggies, textures, and a bit of crunch. It’s simple to make, nourishing, and leaves you feeling full.
Diet: vegan, gluten-free, dairy-free • Servings: 5-6 • Prep time: 1 hrINGREDIENTS
Salad
1 box arugula
1 box spinach
2 large sweet potatoes
2 medium delicata squash
1 small red cabbage
½ cup roasted salted pumpkin seeds
Maldon sea salt
Olive oil
Dressing
1 tbsp water
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp dijon mustard
2 tsp maple syrup
1 tsp balsamic vinegar
TOOLS
Sheet pan
Parchment paper
Mixing bowl
Jar
PLAYLIST PAIRING
METHOD
1
Preheat oven to 400 degrees. Wash and chop sweet potatoes and delicata into bite-size pieces. Drizzle with olive oil and sea salt (Maldon is my favorite for its flaky pieces) and cook until desired tenderness, usually 45 - 60 minutes. I check on them every 20 minutes and flip so they brown evenly.
2
While sweet potatoes and delicata are roasting cut red cabbage into thin shavings. Toss spinach and arugula in a large bowl and add red cabbage.
3
Make the dressing. Add all dressing ingredients to a jar and shake to mix.
4
After sweet potatoes and delicata are cooked and cooled, add to the salad and top with pumpkin seeds.
5
Plate salad, add the desired amount of dressing, and devour!
This salad is special to me because it first started out as an elimination diet recipe I created for a client. She loved it so much she added it to the menu at her vegan cafe. Since then, my other clients continue to request it. I love that it contains a variety of nutrient-dense veggies, textures, and a bit of crunch. It’s both nourishing and satisfying.
Roast sweet potatoes and delicata
Preheat oven to 400 degrees. Wash and chop sweet potatoes and delicata into bite-size pieces. Drizzle with olive oil and sea salt (Maldon is my favorite for its flaky pieces) and cook until desired tenderness, usually 45 - 60 minutes. I check on them every 20 minutes and flip so they brown evenly.
Assemble the salad
After sweet potatoes and delicata are cooked and cooled, add to the salad and top with pumpkin seeds.
Plate salad, add the desired amount of dressing, and devour!
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