Homemade Roasted Sweet Potato and Squash Salad Dressing

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