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Healthy Roasted Potato and Veggie Salad

Sweet Tooth, Sweet Life
Get your veggies in with this delicious and nutritious salad. The roasted veggies and incredible flavor, while the dressing is loaded with good for you ingredients (no mayo!).
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course healthy, Salad, vegetables

Ingredients
  

Salad Ingredients:

  • 1-1/2 pounds red potatoes cut into large chunks
  • 1-1/2 teaspoons olive oil
  • 2 medium zucchini sliced lengthwise then cut in half
  • 1 small red onion sliced
  • 1/2 cup frozen corn thawed
  • 1 cup grape tomatoes halved
  • 1/2 cup chopped celery

Dressing Ingredients:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil chopped
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Directions:
  • Preheat oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray.
  • Place potatoes and 1 teaspoon of oil in medium bowl, toss to coat, and pour onto baking sheet in a single layer. Bake for 10 minutes, stir, and bake another 10 minutes.
  • While potatoes are baking, place zucchini and onions in bowl and toss with remaining 1/2 teaspoon oil. After 20 minutes, remove potatoes from the oven, stir, and push to one side of the pan. Add zucchini, onions, and corn. Return to oven for 15 more minutes, so potatoes are tender. Remove pan and allow to cool slightly.
  • Combine the dressing ingredients in a small bowl and whisk to combine. Place cooked vegetables in a large bowl, add tomatoes and celery, pour dressing over salad and toss to coat. Refrigerate at least 30 minutes. Enjoy!
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