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Autumn Glow Salad with Beets, Sweet Potatoes & Feta

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A vibrant, cozy salad featuring roasted beets and sweet potatoes, creamy feta, and a maple vinaigrette—perfect for embracing fall flavors in every bite.

Ingredients

  • Sweet Potatoes: 2 medium, peeled and cubed
  • Beets: 2 medium, peeled and cubed
  • Olive Oil: 3 tablespoons
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Mixed Greens: 6 cups
  • Feta Cheese: 1/2 cup crumbled
  • Red Onion: 1/4 small, thinly sliced
  • Maple Syrup: 1 tablespoon
  • Apple Cider Vinegar: 2 tablespoons
  • Dijon Mustard: 1 teaspoon
  • Garlic: 1 small clove, minced

Instructions

  1. Preheat Your Equipment: Set your oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
  2. Combine Ingredients: Toss cubed sweet potatoes and beets with olive oil, salt, and pepper until evenly coated.
  3. Prepare Your Cooking Vessel: Spread the veggies in a single layer on a sheet pan with space between each piece.
  4. Assemble the Dish: Roast for 25–30 minutes, flipping halfway, until golden. Whisk maple syrup, vinegar, Dijon, garlic, and olive oil for dressing.
  5. Cook to Perfection: Let roasted veggies cool slightly. Layer greens, veggies, red onion, and feta in a bowl.
  6. Finishing Touches: Drizzle vinaigrette, toss gently, and season to taste.
  7. Serve and Enjoy: Serve warm or slightly chilled.

Notes

  • Massage kale if using for a softer texture.
  • Toast nuts like pecans or walnuts for added crunch.
  • Add cooked grains for a heartier meal.
  • Store components separately if prepping ahead.

Nutrition

Keywords: autumn salad, beet salad, sweet potato salad, fall recipes, vegetarian salad, warm salad, roasted vegetables

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