As the leaves change color and the air becomes crisper, the arrival of fall brings about a unique set of challenges for our health. With the change in weather, we often experience dry eyes, increased aches and pains, decreased energy levels, allergies, and inflammation. Thankfully, nature has a remedy for these seasonal woes with fall vegetables.

One delightful way to incorporate fall vegetables into your diet is by preparing a Southwestern-inspired salad. Roasted vegetables like butternut squash, sweet potatoes, red onions, and corn can be paired with black beans, jalapeños, cilantro, and a honey-lime dressing. This combination not only bursts with flavor but also provides a variety of immune-boosting nutrients.

This versatile, healthy, and delicious Spicy Roasted Butternut Squash and Sweet Potato Salad can be served warm or cold, making it a perfect dish for any occasion. It can even be a fantastic alternative to ground beef for taco night or a hearty Southwestern hash when paired with eggs for breakfast.

Roasted Butternut Squash & Sweet Potato Salad

Serve: 4

Ingredients

2 ½ cups sweet potatoes, peeled and diced into 1-inch cubes
2 ½ cups butternut squash, peeled and diced into 1-inch cubes
½ cup fresh corn kernels (from 1 large ear)
2 tablespoons, chopped red onions
3 tablespoons olive oil, divided
1 teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
½ teaspoon ground cumin
½ teaspoon Ayurveda Chef’s Blend Seasoning (optional)
2 tablespoons fresh lime juice
2 teaspoons honey
½ cup black beans (from 1-15-oz. can), drained and rinsed
¼ cup drained sliced pickled jalapeños, chopped
2 tablespoons chopped fresh cilantro (or parsley)
2 tablespoons sliced scallions for garnish

Directions

Preheat oven to 425˚F. Line a large, rimmed baking sheet with aluminum foil. In a large bowl combine the butternut squash, sweet potatoes, corn, red onion, 2 tablespoons oil, ½ teaspoon salt, ½ teaspoon black pepper, cumin, and Ayurveda Chef’s Blend Seasoning (if using), and stir together. Transfer the veggies onto the prepared baking sheet and spread into an even layer. Place in the oven and roast until vegetables are tender, about 25-30 minutes.
Meanwhile, in a large bowl add the lime juice, honey, and remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon black pepper and whisk until combined.
When the vegetables are finished roasting, transfer to the bowl with honey-lime dressing. Add the beans, and jalapeños; stir until evenly coated. Cover with plastic wrap, and refrigerate until completely chilled, at least 1 hour or up to 12 hours. When ready to serve, add cilantro to salad; toss to combine. Garnish with sliced scallions and serve.

Find more healthy fall recipes in JUST EAT, Pure and Simple Cooking, along with Renate’s Ayurveda Chef’s Blend Seasoning.