Description
A vibrant, autumn-inspired salad blending roasted beets and sweet potatoes with a tangy vegan-friendly yogurt dressing, crumbled feta, mixed greens, and toasted walnuts. This hearty, nutrient-packed dish celebrates roasted root vegetables and adapts to dietary needs.
Ingredients
2 medium beets, peeled and diced
2 medium sweet potatoes, peeled and diced
4 oz feta cheese, crumbled
2 cups baby spinach or arugula
1/2 cup Greek yogurt or non-dairy alternative
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp honey or maple syrup
1 small garlic clove, minced
1/4 tsp Dijon mustard
1/2 cup walnuts or pecans, toasted and chopped
Instructions
Preheat oven to 400°F (200°C)
Toss beets and sweet potatoes with olive oil, salt, and pepper on a baking sheet
Roast for 30-35 minutes until tender and caramelized
Whisk together yogurt, apple cider vinegar, lemon juice, honey, garlic, and Dijon mustard for dressing
Arrange mixed greens on a platter, top with roasted vegetables and feta
Drizzle with dressing and scatter toasted walnuts over the salad
Serve chilled or at room temperature
Notes
For a vegan version, substitute feta with crumbled tofu or vegan cheese
Use pumpkin seeds instead of nuts for nut-free
Store leftover dressing separately and combine before serving
can be refrigerated for up to 3 days