Description
Celebrate the bounty of the season with this nourishing autumn harvest salad. This wholesome dish features tender roasted sweet potatoes and earthy beets paired with fresh crisp greens and crunchy pecans. Drizzled with a perfectly balanced maple mustard dressing, it offers a refreshing yet grounding experience that serves as a beautiful centerpiece or a satisfying main course for a healthy, mindful meal.
Ingredients
1/2 cup sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup beets, peeled and cut into 1/2-inch cubes
1 tablespoon extra virgin olive oil
4 cups mixed salad greens
1/4 cup pecans, toasted and chopped
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon dijon mustard
2 tablespoons extra virgin olive oil (for dressing)
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes and beets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast for 20-25 minutes until tender and slightly caramelized.
In a small jar, whisk together the apple cider vinegar, maple syrup, dijon mustard, and 2 tablespoons of olive oil to create the dressing.
In a large bowl, combine the salad greens with the roasted vegetables.
Drizzle with the dressing and toss gently to combine.
Top with toasted chopped pecans and serve immediately.
Notes
Feel free to use golden or red beets depending on your preference. For extra protein, add cooked chickpeas or grilled chicken. Store the dressing in an airtight container in the refrigerator for up to one week.