Roasted Beet Sweet Potato Salad
A vibrant and healthy roasted beet sweet potato salad with crunchy walnuts, salty feta, and a tangy balsamic vinaigrette. This fall salad is perfect for a satisfying lunch, a light dinner, or a beautiful side dish for any occasion.
Ingredients
For the Salad
- 2 cups sweet potato cubed
- 2 cups beets cubed
- 1 red onion sliced
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups arugula
- ½ cup raw walnuts chopped
- ½ cup crumbled feta cheese
For the Vinaigrette
- ¼ cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- salt and black pepper to taste
Instructions
- Preheat oven and prep veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes and beets with 2 tablespoons of olive oil, salt, and pepper.
- Roast the vegetables: Spread the seasoned veggies in a single layer on a large baking sheet. Roast them in the preheated oven for 20-25 minutes until they start to soften.
- Add the onion: Remove the baking sheet from the oven, add the sliced red onion, and toss gently. Return the pan to the oven and roast for another 10-15 minutes.
- Make the dressing: While your veggies are finishing up, combine all the vinaigrette ingredients in a small jar with a lid. Shake vigorously until the dressing is well-mixed.
- Assemble and serve: In a large salad bowl, combine the arugula, cooled roasted vegetables, chopped walnuts, and crumbled feta cheese. Drizzle with the balsamic vinaigrette, toss, and serve immediately.
Notes
- For easy cleanup, you can line your baking sheet with parchment paper.
- Make sure you cut the vegetables into similar-sized pieces for even roasting.
- Let the roasted vegetables cool slightly so they don't wilt the arugula.
- Toast the walnuts in a dry skillet for 3-4 minutes for extra flavor.
- This salad is best enjoyed fresh, but can be prepped ahead of time.