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Fall Roasted Sweet Potato Beet Salad with Feta

Fall Roasted Sweet Potato Beet Salad with Feta

This Fall Roasted Sweet Potato Beet Salad with Feta is full of color, flavor, and texture!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Entree, Side Dish
Cuisine gluten free, vegan
Servings 4 servings
Calories 393 kcal

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • small bowl

Ingredients
  

Salad

  • 1 medium sweet potato cubed
  • 1 medium beet cubed
  • 1 medium red onion sliced
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • Freshly cracked black pepper
  • ¼ teaspoon ground cinnamon optional
  • ½ teaspoon ground coriander optional
  • 1 cup raw walnuts roughly chopped (or sub with seeds to make it nut-free)
  • 4 cups greens of choice we use arugula
  • ⅓ cup crumbled feta cheese use vegan if needed

Balsamic Vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt
  • Freshly cracked black pepper

Instructions
 

Preparation

  • Pre-heat oven to 350F (180C). Layer a piece of parchment paper onto a baking sheet. Add the cubed sweet potato, beet, and red onion. Drizzle with olive oil and season with salt, black pepper, cinnamon (optional), and ground coriander (optional). Toss to combine and bake for 25-30 minutes, stirring halfway through.
  • After 30 minutes, take the vegetables out of the oven and add to them the chopped walnuts. Bake for 10 more minutes, or until the walnuts are toasted, and the vegetables are soft. Set aside to cool.
  • In the meantime, prepare the dressing. To a small bowl, add all of the ingredients- olive oil, balsamic vinegar, honey or maple syrup, mustard, salt, and black pepper. Mix until well combined.
  • To a salad plate, add your greens of choice and toss with ⅔ of the dressing. Add the cooled vegetables and walnuts on top, followed by the crumbled feta cheese. Drizzle the remaining dressing all over and serve right away!

Notes

Storage: You can prepare the vegetables and dressing 4 days in advance. Once the salad is assembled and dressed, it will keep for a maximum of 24 hours. This recipe is not freezer-friendly.

Nutrition

Serving: 1servingCalories: 393kcalCarbohydrates: 22.7gProtein: 8gFat: 32.2gSaturated Fat: 4.9gPolyunsaturated Fat: 15gMonounsaturated Fat: 10.6gCholesterol: 11.1mgSodium: 505mgPotassium: 507.2mgFiber: 4.5gSugar: 11.6gVitamin A: 401IUVitamin C: 13.8mgCalcium: 149.2mgIron: 1.8mg
Keyword autumn salad, beet salad, Fall Roasted Sweet Potato Beet Salad with Feta, feta salad, healthy salad, sweet potato salad
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