Roasted Sweet Potato and Zucchini Salad

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A warm, vibrant salad of roasted sweet potatoes and zucchini tossed in a fresh lemon-herb vinaigrette, perfect for a light yet satisfying meal. This Mediterranean-inspired salad recipe, ready in about 35 minutes, pairs sweet potatoes, zucchini, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes
• 2 medium zucchini
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley
• 1 lemon
• 1/4 cup red onion

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Peel and dice 2 medium sweet potatoes and 2 medium zucchini into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread vegetable mixture in a single layer on a lined baking sheet. Roast for 25 minutes, stirring once halfway through, until vegetables are tender and golden at the edges.
3. Step 3: Transfer roasted vegetables to a serving bowl. Add 1/4 cup chopped fresh parsley, 1 tbsp fresh lemon juice squeezed from 1 lemon, and 1/4 cup thinly sliced red onion. Toss gently until combined.