Roasted sweet potato and carrot salad

Roasted sweet potato and carrot salad

Sometimes coming up with a salad can be as easy as mixing up all the ingredients you enjoy in a big bowl and chowing down.

I used to think of salads as something that always required a bed of greens to start with – spinach, rocket, basil or lettuce. But I haven’t been in the mood for greens lately so I started thinking of what else I could add on.

Roasted sweet potatoes and carrots are always a winner – so tasty they’d make any meal awesome. They’re so easy to make too and fill the house with a delicious smell while roasting. Chickpeas provided some protein and substance to the meal. I always enjoy sweet corn and it can be as easy as just opening a can of corn kernels. Finally, I rounded it all up with some spiralised cucumber using my trusty new julienne peeler – it’s so much fun to use on vegetables like cucumbers, zucchinis and carrots!

As for dressing, I was in a hurry so I just mixed in a generous dollop of warmed pesto out of a jar, but there are a few other dressings I think could go well with this salad, including Lindsay of the Lean Green Bean’s lemon avocado salad dressing and Angela from Oh She Glows’ tahini lemon garlic dressing. 

Creamy yet healthy salad dressings – yum!

Roasted sweet potato and carrot salad:

1 sweet potato, peeled and chopped up into small chunks
1 carrot, roughly peeled and chopped into small pieces
Half a cucumber, spiralised using a julienne peeler
One small can of sweet corn kernels, drained (I used a 310 gram can)
One small can of chickpeas, drained

Preheat oven to about 180 – 200 Celsius degrees. Line a baking tray with aluminum foil and spray with cooking spray. Arrange sweet potato and carrot chunks on the tray. Drizzle with olive oil; season with freshly cracked black pepper, sea salt and Italian herb seasoning (or use a blend of marjoram, oregano, rosemary and parsley herbs). Mix well.

Pop the tray into the oven and let bake for about 15 minutes before removing the tray and giving the vegetables a good toss to prevent them from sticking to the aluminum foil. Return tray to oven and let roast for another 10 to 15 minutes or until tender.

In a bowl, combine cucumber spirals, sweet corn and chickpeas. Add the sweet potatoes and carrots and top with your salad dressing of choice. Sit back and enjoy!

2 COMMENTS

  1. you’re right! it’d be delicious with avocado dressing. YUM!

    • MarilynChin

      Avocados make everything taste awesome! 🙂

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