Homemade Roasted Sweet Potato and Squash Salad Dressing

by Maggie on January 13, 2012

The best thing about homemade salad dressing is you get to choose your oil, eliminating unnecessary oils found in store-bought dressings, like soybean oil. Why do they need to put soybean oil in so many sauces and dressings?

I like to use hemp oil, flax oil, or olive oil in my salad dressings. These oils provide flavor, antioxidants, protein, vitamins, and so much more.

When buying oils, I look for organic cold-pressed oils; they’re less processed and higher in all the good stuff, like Vitamin E.

Why is Vitamin E so good for you?

Vitamin E’s key function is to modify and stabilize blood fats so that the blood vessels, the heart, and the entire body are protected from free-radical injury.

The best sources of Vitamin E are the oils found in grains, seeds, nuts, and vegetables. For vitamin E to be preserved though, extraction of the oils must be done naturally.  Cold-pressing is the way to go, rather than via heat or chemical extraction.

Roasted Sweet Potato and Butternut Squash

This recipe makes a great side dish, but try to save it for the salad and the salad dressing!

2 cups sweet potato peeled and chopped into small chunks

3 cups butternut squash, peeled and chopped into small chunks

2-3 cloves of garlic, cut into chunks

2-3 tbsp cold-pressed extra virgin olive oil

salt and pepper to season

1 tbsp balsamic vinegar

Preheat oven to 400 degrees. Lightly grease a 9×11 pan.
Combine all of the ingredients in the prepared pan. Cover with tinfoil and bake for 20 minutes. After 20 minutes, stir squash and sweet potato. Return to oven and bake for another 20-25 minutes. Let cool.

Set aside ½ a cup of roasted vegetables for salad dressing (see below).  Toss remaining roasted vegetables with a green salad.

Roasted Sweet Potato and Squash Vinaigrette

I like to make my dressings ahead of time so the flavors have a chance to marry.

¼ cup water

1 tbsp raw apple cider vinegar

2 tbsp balsamic vinegar

½ cup roasted sweet potatoes and butternut squash

1 large clove of garlic, chopped fine

½ tsp dried oregano

½ tsp dried basil

1 tsp grainy Dijon mustard

1/8 tsp powdered stevia

3 tbsp cold-pressed extra virgin olive oil or flax oil

salt and pepper to taste

Combine all of the ingredients in your blender or food processor. Serve immediately on a beautiful green salad, or store in the fridge until ready to use.

Don’t forget to get your Go Ahead Honey, It’s Gluten-Free post to me – the theme this month is Foods That Heal. I need your submission by January 26th.  I already have some fabulous recipes coming in!

This recipe is linked to Slightly Indulgent Tuesdays

{ 33 comments… read them below or add one }

Cara January 13, 2012 at 11:33 am

Maggie, I *love* this. I will put roasted squash just about anywhere I can, but never thought to puree them into a dressing. Genius! I love that it cuts down on oil so much too.


Maggie January 13, 2012 at 5:56 pm

Thanks Cara! I LOVE roasted veggies, they’re my wintertime weakness!


Amber January 13, 2012 at 11:57 am

Looks amazing, Maggie! Can’t agree more about making salad dressings!

Great job.

Have a wonderful weekend.



Maggie January 13, 2012 at 5:57 pm

Thanks Amber. Something else we agree on 🙂 I hope you have a wonderful weekend too!


Kim - Cook It Allergy Free January 13, 2012 at 12:07 pm

Yum. Yum. Yum. Yum. I cannot even begin to say that enough about this dressing. I will be making it later. This is just a brilliant idea. I totally mean that. The flavors combined have to be amazing, Maggie! xo


Maggie January 13, 2012 at 5:57 pm

Thanks. Thanks. Thanks Kim 🙂 It is a delicious flavor, I love it! Hope you guys enjoy it too.


Wendy @ Celiacs in the House January 13, 2012 at 2:12 pm

I was reading this and thinking of Kim’s dip recipe this week and that you two were brilliant. Then I scrolled down to comment and there she was. Is this some kind of sweet potato conspiracy you too? It’s a delicious plot!


Maggie January 13, 2012 at 5:58 pm

No Wendy, great minds think alike 🙂


Alisa January 13, 2012 at 2:17 pm

This is my kind of recipe Maggie! I’m so addicted to roasted sweet potatoes and squash right now and love the sound of the dressing.


Maggie January 13, 2012 at 5:58 pm

Me too Alisa. My husband made us a salad for dinner, and I asked him if he was making sweet potatoes too. There’s something about winter and root veggies, isn’t there?


Octavia January 13, 2012 at 3:06 pm

Hello Maggie,
I am not one who leaves a comment about how wonderful your site is but this time you have out done yourself with this simple but healthy dish! I was delighted to have both the butter nut squash and the sweet potato on hand! I cooked this dish today and girlfriend, this is a keeper! Thank you so much for your healthy recipts. I am a vegan, along with being gluten intolerate so finding recipts that are good tasting as well as being healthy is a delight! Again, thank you so much!!!! God Bless you


Maggie January 14, 2012 at 10:36 am

Ah Octavia, thank you so much! I’m so happy that you’ve already tried it and already love it! I am with you on finding recipes like this. I want them to be simple too! Have a fantastic weekend!


Ricki January 13, 2012 at 3:18 pm

Such a great idea! I love using veggies in dressings. . . and this one sounds superb. But you’re right–it might be hard to save the roasted sweet potato/squash for the salad & dressing! 😉


Maggie January 14, 2012 at 10:37 am

Thanks Ricki. I’m new to using veggies in dressings. Make a double batch of the roasted veg and then you have some for nibbling and some for the dressing. I even threw some in a hummus. Yum!


Laura @ Gluten Free Pantry January 13, 2012 at 3:38 pm

I love making my own salad dressings. I never thought to use sweet potato and squash in my dressings-brilliant idea!


Maggie January 14, 2012 at 10:37 am

I hope you love it Lauren @ Gluten Free Pantry!


Annie January 13, 2012 at 10:56 pm

Its funny being on an anti candida diet in the winter…it makes you realize how much you love root veggies! This looks so good…I’ll definitely saving one of my (very few!) carb servings for trying this soon.

PS Thanks for the tip about Diet, Dessert and Dogs! Looks like it’ll be a great resource.


Maggie January 14, 2012 at 12:23 pm

Annie I am so impressed by your discipline! Can’t wait to chat soon and hear all about it! xo


Iris January 13, 2012 at 10:57 pm

Thank you for this, Maggie! I can’t wait to try this out!


Maggie January 14, 2012 at 12:23 pm

You’re welcome Iris 🙂


glutenfreeforgood January 14, 2012 at 5:25 pm

The colors in this photograph are absolutely beautiful. You can just see the healing power in the food. I love the idea of blending the vegetables in the dressing. You are definitely a girl after my own heart (err, stomach). =)


Maggie January 15, 2012 at 2:20 pm

Thank you Melissa. I always admire nature’s colors. So beautiful, and I just LOVE what color does for our bodies too 🙂


Shirley @ gfe January 14, 2012 at 7:44 pm

That is a gorgeous photo, Maggie! I’m all for this idea. I’ve been relying heavily on sweet potatoes lately for that natural sweetness they give. 😉



Maggie January 15, 2012 at 2:21 pm

Thanks Shirley. I could eat sweet potatoes every day. Especially homemade sweet potato fries! I read yesterday about someone making sweet potato brownies. Sounds good to me!


Sara @ Plant Powered Mom January 15, 2012 at 9:20 am

A new salad dressing recipe to try – yay! Love the idea of using sweet potato and squash in the dressing, I never would have thought of that. I’ll definitely try this one out.


Maggie January 15, 2012 at 2:25 pm

Hi Sara! Let me know what you think – did you like the application of my vitamin studies 🙂


Alta January 15, 2012 at 2:56 pm

Maggie – so I am headed over to have dinner with the family and I’m bringing a salad with this dressing! I can already tell it’s going to be great – the dressing is so creamy and delicious, and I already love roasted butternut and sweet potato. Having a mixed greens salad with the roasted veggies, thinly sliced radicchio, and jicama cut into matchsticks, plus this dressing. Yippee!


Maggie January 16, 2012 at 5:25 pm

Ahh Alta! You made my day. I’m so happy that you’re sharing the salad with your family! I hope everyone loved it – your salad toppings sound amazing!


Gena January 16, 2012 at 12:50 pm

I made a b-nut salad dressing once and adored it. This is inspiration to revisit it! Thank you.


Maggie January 17, 2012 at 7:12 pm

You’re welcome Gena 🙂 Inspiration is what this blogging thing is all about, isn’t it?


Yui May 7, 2012 at 9:40 pm

I always love to have roasted sweet potatoes. When I want to have something sweet and savor at the same time, this is the dish I made. Thanks for the recipe.
How to Make Sweet Potato Fries


Karen February 24, 2013 at 2:37 pm

The dressing looks delicious. I had some leftover baked yam and wanted to use it in a salad dressing but didn’t know where to begin. I was so happy to find your recipe! Dressings made from scratch are so much better than bottled and this one will be so much healthier without all the extra oils, thickeners, stabilizers, and sugar.


Maggie February 25, 2013 at 9:18 am

I couldn’t agree more Karen. I refuse to buy store-bought dressings, and they don’t taste near as good!
Thanks so much,


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