Sun-Kissed Sweet Potato and Carrot Salad

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant medley of roasted root vegetables tossed in a zesty lemon-dill dressing, ideal for a bright summer lunch. This Mediterranean-inspired salad recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs sweet potatoes, carrots, 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 280 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, peeled and diced into 1/2-inch cubes sweet potatoes
• 3 medium, peeled and diced into 1/2-inch cubes carrots
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh dill
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/4 cup extra-virgin olive oil
• 2 cups (kale, spinach, arugula) mixed greens
• 1/4 cup, chopped red onion
• 1/4 cup, toasted pumpkin seeds

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 (200°C). Toss diced sweet potatoes and carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring once halfway.
2. Step 2: While vegetables roast, whisk together 1/4 cup fresh dill, 2 tbsp lemon juice, 1 tbsp honey, and 1/4 cup extra-virgin olive oil for the dressing.
3. Step 3: Once roasted, let vegetables cool slightly. In a large bowl, combine 2 cups mixed greens, roasted vegetables, 1/4 cup chopped red onion, and the dressing. Toss until evenly coated. Top with 1/4 cup toasted pumpkin seeds.