Description
A hearty and colorful salad featuring roasted beets, sweet potatoes, creamy avocado, and a tangy citrus dressing. Perfect for a healthy lunch or side dish.
Ingredients
Scale
- For the Roasted Vegetables:
- 2 medium beets, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Salad:
- 4 cups mixed greens (e.g., arugula, spinach)
- 1 ripe avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pumpkin seeds
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 25–30 minutes, until tender and slightly caramelized, stirring halfway. Let cool slightly.
- While vegetables roast, make the dressing: whisk together olive oil, orange juice, lemon juice, Dijon mustard, maple syrup, salt, and pepper in a small bowl.
- Assemble the salad: Arrange mixed greens on a platter or in a large bowl. Top with roasted vegetables, avocado slices, feta cheese (if using), and pumpkin seeds.
- Drizzle the dressing over the salad and serve immediately.
Notes
For a vegan version, omit the feta cheese. You can substitute butternut squash for sweet potato. The roasted vegetables can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 12g
- Fat: 24g
- Carbohydrates: 32g
- Protein: 8g