Description
This Roasted Beet and Sweet Potato Salad is a vibrant, nutrient-packed dish featuring earthy roasted beets and sweet potatoes, paired with fresh greens and crunchy toasted pecans. Drizzled with a tangy maple dressing, it’s the perfect vegan and gluten-free salad for fall, winter, or any holiday gathering.
Ingredients
For the Dressing:
¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar (or lemon juice)
1 tablespoon maple syrup (or agave)
2 teaspoons finely chopped chives (or onion/garlic)
¼ teaspoon salt
⅛ teaspoon black pepper
For the Salad:
6 cups salad greens (arugula, spinach, or lettuce)
3 cups chopped sweet potatoes
3 cups peeled and chopped beets
½ cup toasted pecans
2 tablespoons extra virgin olive oil
Instructions
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Preheat the oven to 400°F (200°C).
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Line two sheet pans with parchment paper. Toss the chopped sweet potatoes and beets with 1 tablespoon of olive oil each, then spread them on separate pans.
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Roast for 30 minutes, flipping the vegetables halfway through, then continue baking for another 20 minutes or until fork-tender and golden.
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In a small jar, combine the olive oil, apple cider vinegar, maple syrup, chives, salt, and pepper. Shake to combine or whisk in a bowl.
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Allow the roasted vegetables to cool to room temperature. In a large bowl, toss them with salad greens, toasted pecans, and the dressing. Serve immediately.
Notes
Swap pecans for sunflower or pumpkin seeds for a nut-free version.
Butternut squash or acorn squash can replace sweet potatoes for a different flavor.
Add a protein like chickpeas or grilled chicken for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
