Description
This vibrant Roasted Beet and Sweet Potato Salad combines the earthy sweetness of roasted beets and sweet potatoes with fresh red onion, crunchy walnuts, and a bed of spring mix greens. Tossed in a tangy maple balsamic dressing, this dish is a perfect balance of flavors and textures, ideal for a nutritious lunch or a light dinner.
Ingredients
Scale
Roasted Vegetables
- 12 oz sweet potato (or one large, peeled and cut into cubes)
- 12 oz beets (about 2 medium, peeled and cut into cubes)
- 5 oz red onion (about 1/2 medium, roughly chopped)
- 1 1/2 tbsp olive oil
- Salt and pepper to taste
Salad Base
- 5 oz spring mix or other greens of choice
- 1/3 cup walnuts, roughly chopped (toasted, optional)
Dressing
- Maple Balsamic Dressing (prepare separately using maple syrup, balsamic vinegar, olive oil, salt, and pepper)
Instructions
- Preheat Oven: Preheat your oven to 410 degrees Fahrenheit to get it ready for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine the peeled and cubed sweet potatoes, beets, chopped red onion, and 1 1/2 tablespoons of olive oil. Sprinkle with kosher salt and ground black pepper, then gently toss everything to ensure the vegetables are evenly coated with oil and seasoning.
- Arrange on Baking Sheet: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Spread the prepared vegetables in one even layer to allow for uniform roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 30 to 35 minutes. Roast until the beets are tender when pierced with a fork and the sweet potatoes are lightly browned on the edges.
- Make Dressing: While the vegetables are roasting, prepare the maple balsamic dressing separately according to your recipe or preferences.
- Cool Roasted Veggies: Remove the roasted vegetables from the oven and allow them to cool for at least 10 minutes to bring out their flavors and prevent wilting the greens.
- Assemble Salad: Place the spring mix or other greens in a large bowl or serving platter. Top with the cooled roasted vegetables, sprinkle the chopped walnuts evenly over the top (toast walnuts beforehand if desired for extra crunch and flavor), and drizzle with the prepared maple balsamic dressing.
- Serve: Serve the salad as is or gently toss to distribute the dressing evenly among the ingredients just before plating to ensure every bite is flavorful.
Notes
- You can toast the walnuts for enhanced flavor and crunch by placing them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
- This salad is excellent served warm or at room temperature.
- Feel free to swap spring mix for arugula, spinach, or mixed baby greens based on preference.
- Maple Balsamic Dressing can be made ahead and stored in the refrigerator for up to one week.
- For added protein, consider topping with grilled chicken, chickpeas, or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted beet salad, sweet potato salad, autumn salad, vegetarian salad, healthy salad, maple balsamic dressing, roasted vegetables
