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Summer salads: what images come to mind? A bed of lettuce with some lonely carrots and tomatoes lying on top? Or something more diverse? While summer salads can certainly mean basic, they can also mean a bit more luxurious. Isn’t this what summer is all about, anyway? Everything is at its peak: berries so perfectly sweet they remind you of a fleeting childhood memory. Hours spent soaking up sun and fresh air. There is an abundance, and I say we savor it. What better way than dreaming up, and devouring, delicious salads?
Now that we’re thinking outside the salad box, consider the simplicity of roasted veggies as your salad base. With the number of zucchini on hand in the summer months, it just makes sense to use them, along with yellow summer squash and some specialty fungi, in a big heaping bowl of roasted deliciousness. The fact that I usually am roasting a tray or two of veggies every week anyway made this seem like the perfect opportunity to me.
Mushrooms, Squash and Shallots, Oh My!
I used porcini mushrooms here because I was able to find them at a local farmer’s market, but if you can’t locate them don’t let that stop you. Shiitake, nearly always on hand at your local grocery store, will work beautifully here as well. I couldn’t help but include the yellow and green squash varieties in this medley: they are plentiful for a reason. Incredibly versatile, their mild-tasting and soft texture make them a perfect companion for the sweet potato. And of course, you cannot roast vegetables without including some from the allium family. Shallots are always a welcome change from onions, delivering a sweet, garlicky flavor. And whole garlic cloves deliver an additional umami-punch.
The anchovy dressing delivers a subtle meaty, tangy flavor without overwhelming the vegetables. You could pour it over the entire salad before serving or use it as a side dipping sauce (or do a little of both). Either way, this is a salad you can serve at a BBQ as easily as at your family dinner table.
What I Recommend to Make this Recipe:
- immersion blender (my preferred way to make any salad dressing)
- baking sheets or silicone baking trays
- duck fat (gives a wonderful flavor to the veggies, though any solid cooking fat will work well!!)
- olive oil
- anchovies (Crown Prince is an AIP compliant brand)
- balsamic vinegar
- sea salt
Enjoy this Sweet Potato + Summer Veggies Salad! #letscreatethesweetlife if you make this, we love seeing you enjoy our recipes!!
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Sweet Potato and Summer Vegetable Salad with Anchovy Dressing
A simple yet luxurious salad composed of sweet potatoes, zucchini, summer squash, and mushrooms. Drizzled with a creamy anchovy dressing, this is a perfect quick meal or pot luck meal. AIP + Paleo and Whole30.
- 2 sweet potatoes
- 2 zucchini
- 2 yellow squash
- 6-8 garlic cloves
- 2 whole shallots
- 6 ounces fresh porcini or chanterelle mushrooms
- 2 Tablespoon solid cooking fat (you may wish to use less; I tend towards higher fat consumption)
- 1 Tablespoon fresh thyme
- sea salt, to taste
- 1/2 cup olive oil
- 6-8 anchovy fillets
- 2 Tablespoon balsamic vinegar
- 2 Tablespoon fresh parsley, chopped
- 1 teaspoon marjoram
- sea salt, to taste (taste first! I found the anchovies added enough saltiness for my taste)
Prep and Roast Veggies
Preheat oven to 425. Chop sweet potatoes, zucchini and yellow squash. Leave garlic cloves whole. Slice both the shallots and the mushrooms medium-thin.
Line two baking sheets with parchment paper or use silicon trays. Spread veggies across both. Sprinkle the thyme and sea salt over all. Dab little bits of the cooking fat over the veggies. Roast for ~12 minutes and then remove trays and toss veggies. Switch tray positions in oven and continue roasting until browned along edges, about 15 minutes more.
Add all ingredients to either a blender or an immersion blender. (Immersion is my preference; I enjoy making dips, dressings etc in a Mason jar. just blend and away you go! No need to transfer to a separate jar for serving.) Blend for 2-3 minutes, until creamy and emulsified.
Putting It All Together
Remove veggies from oven and place in a large bowl. Taste and add more sea salt if needed. Dressing can be poured over and tossed to coat before serving, or served alongside. If pouring over, allow vegetables to cool slightly, about 10 minutes, before adding dressing (dressing may separate if veggies are hot). Enjoy!!