Description
A vibrant, hearty salad that captures the essence of fall with roasted beets, sweet potatoes, creamy feta, and a tangy-sweet vinaigrette. Perfect for cozy dinners or festive gatherings.
Ingredients
Scale
- 3 medium beets, peeled and chopped
- 2 large sweet potatoes, peeled and chopped
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 5 cups arugula or mixed greens
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- ½ cup toasted walnuts or pecans
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In separate bowls, toss chopped beets and sweet potatoes with olive oil, salt, and pepper.
- Spread vegetables on baking sheets and roast for 25–30 minutes, flipping halfway through.
- Let vegetables cool slightly. In a small bowl, whisk together vinegar, honey or syrup, mustard, remaining olive oil, salt, and pepper to taste.
- In a large bowl, combine greens, roasted vegetables, red onion, and nuts.
- Drizzle dressing over the salad and toss gently to coat.
- Top with crumbled feta and serve immediately.
Notes
- Use pre-cooked beets to save time.
- Chill your salad plates for a crisper presentation.
- Double the dressing to use on other salads or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg