Autumn Glow Salad with Beets, Sweet Potatoes & Feta
A vibrant, cozy salad featuring roasted beets and sweet potatoes, creamy feta, and a maple vinaigrette—perfect for embracing fall flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Seasonal
- Diet: Vegetarian
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
- Preheat Your Equipment: Set your oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
- Combine Ingredients: Toss cubed sweet potatoes and beets with olive oil, salt, and pepper until evenly coated.
- Prepare Your Cooking Vessel: Spread the veggies in a single layer on a sheet pan with space between each piece.
- Assemble the Dish: Roast for 25–30 minutes, flipping halfway, until golden. Whisk maple syrup, vinegar, Dijon, garlic, and olive oil for dressing.
- Cook to Perfection: Let roasted veggies cool slightly. Layer greens, veggies, red onion, and feta in a bowl.
- Finishing Touches: Drizzle vinaigrette, toss gently, and season to taste.
- 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
- Serving Size: 1 serving
- Calories: 340
- Sugar: 9g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 20mg