Southwestern Roasted Veggie Salad


Makes 2 large salads


Roasted Veggies

  • 1 medium sweet potato, peeled and cut into 3/4 inch cubes

  • 1 red bell pepper, cut into 1 inch squares

  • 2 tablespoons extra virgin olive oil, divided

  • 1 teaspoon chili powder

  • 1 large bunch broccoli florets, cut into bite-size pieces

Chipotle-Balsamic Dressing

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon lime juice

  • 1 teaspoon adobo sauce (from a can of chipotle peppers in adobo)

  • 1/2 teaspoon maple syrup or honey

  • 1 small clove garlic, pressed or minced

  • 1/4 teaspoon fine sea salt


  • 1/2 cup raw pepitas (hulled pumpkin seeds)

  • 5-6 packed cups baby arugula

  • 1/3 cp oil-packed sun-dried tomatoes, rinsed and drained

  • 1 avocado, halved and pitted

Cooking Instructions:

  1. To roast the veggies: Preheat the oven to 425 with racks in the middle and upper third of the oven.

  2. On a large rimmed baking sheet, combine the sweet potato and bell pepper. Drizzle with 1 tablespoon of the olive oil, sprinkle with the chili powder and a few dashes of salt, and toss until evenly coated. Arrange them in a single layer. On a second large rimmed baking sheet, toss the broccoli florets with the remaining 1 tablespoon olive oil until evenly coated. Arrange the florets in a single layer and sprinkle with salt.

  3. Roast the broccoli on the upper rack and the pan of sweet potatoes and peppers on the middle rack until the vegetables are tender and caramelized on the edges. The broccoli will be done around the 20-minute mark, which is perfect timing for tossing the sweet potato/pepper pan. Return the sweet potato/pepper pan to the oven and continue roasting until the sweet potatoes and peppers are tender and deeply caramelized, 15-20 minutes longer.

  4. Meanwhile, to make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, lime juice, adobo sauce, maple syrup, garlic, and salt and whisk until blended. Taste and add a pinch of salt if necessary.

  5. To prepare the salad: In a medium skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises, about 5 minutes.

  6. In a large bowl, combine the arugula, roasted veggies, toasted pepitas, and sun-dried tomatoes. Wait until you’re ready to serve to add the dressing, as the arugula wilts if it’s in contact with the dressing for too long.

  7. When you’re ready to serve, drizzle enough dressing on top to lightly coat and toss everything together. Dice the avocado, add it to the bowl, and gently toss a couple more times. Serve immediately.