The Autumn Glow Salad with Roasted Roots, Feta & Creamy Yogurt Dressing is not just a dish; it’s an experience bursting with the vibrant flavors of the fall season. As the leaves begin to change and the air turns crisp, there’s nothing like a hearty salad to bring warmth and nourishment to your meals. This wholesome salad combines earthy roasted sweet potatoes and beets with fresh baby spinach and crunchy cucumbers, creating a symphony of flavors and textures that celebrate autumn. Topped with the creamy yogurt dressing, it’s a delightful dish that promises to be a staple on your table.
One of the most appealing aspects of this salad is its versatility. You can serve it warm or cold, making it an excellent choice for any occasion, whether it’s a cozy family dinner or a festive gathering with friends. Its bright colors and fresh ingredients are visually appealing, making it a beautiful addition to any meal. Plus, the health benefits stacked inside this salad can’t be ignored; with the richness of vitamins from the vegetables, the protein from feta and yogurt, and the healthy fats from olive oil and walnuts, it’s a guilt-free indulgence!
Why You’ll Love This Autumn Glow Salad
- Flavorful and Nutritious: Packed with vitamins, minerals, and healthy fats from the diverse ingredients.
- Seasonal Ingredients: Embrace the flavors of fall with roasted sweet potatoes and beets.
- Simple Preparation: Quick to prepare with minimal cooking skills required.
- Full of Texture: Enjoy a balance of crunch from fresh veggies and the creaminess of yours dressing.
- Versatile: Perfect as a main dish or side, served warm or cool.
Preparation Phase & Tools to Use
Before diving into making this delectable Autumn Glow Salad, it’s essential to prepare your kitchen and gather the right tools. Start by preheating your oven to 400°F (200°C). Find a large baking sheet lined with parchment paper to make cleaning up easier after roasting the vegetables. You’ll need a mixing bowl for your dressing, a whisk, and another large bowl for assembling the salad. A sharp knife and cutting board will come in handy for chopping the sweet potatoes, beets, and cucumber. Make sure you have a measuring cup and spoons for precise ingredient measurements. Having everything organized will help streamline the preparation process and allow you to enjoy the cooking experience!
Ingredients
- 2 medium sweet potatoes, cubed
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- ½ English cucumber, thinly sliced
- 3 cups baby spinach
- 2 medium beets, cubed
- ⅓ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ teaspoon sea salt
- ¼ cup toasted walnuts (optional)
- For the Dressing:
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- Salt and pepper, to taste
Instructions
Step 1: Roast the Vegetables
Begin by preparing the oven for roasting. Preheat it to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes and beets with olive oil, sea salt, and black pepper evenly, ensuring they’re well-coated. Spread them out on the lined baking sheet in a single layer, allowing for even roasting. Roast the vegetables in the oven for 30 to 35 minutes, or until they are golden and tender. Once finished, remove them from the oven and allow them to cool slightly while you prepare the rest of the salad.
Step 2: Make the Dressing
While the vegetables are roasting, you can whip up a creamy yogurt dressing that adds a delightful tang to the salad. In a small mixing bowl, combine the plain Greek yogurt, lemon juice, minced garlic, Dijon mustard, and olive oil. Use a whisk to blend all ingredients until smooth, and season it with salt and pepper according to your taste preferences. This dressing is rich and creamy, perfect for drizzling over the fresh salad ingredients.
Step 3: Assemble the Salad
Once the roasted vegetables have cooled a bit, it’s time to bring everything together! In a large salad bowl, start with a layer of baby spinach as your base. Arrange the roasted sweet potatoes and beets evenly over the greens. Then, add the thin slices of cucumber, crumbled feta cheese, and chopped parsley for an added fresh taste. If you’re including walnuts, sprinkle them on top as well for some additional crunch. Just before serving, drizzle the creamy yogurt dressing generously over the salad to bring all those fabulous flavors together!
Variations
- Protein: Add grilled chicken or chickpeas for extra protein.
- Vegetables: Substitute or add roasted carrots or Brussels sprouts for variety.
- Spices: Incorporate cumin or smoked paprika for a flavor twist.
Cooking Notes
- For a vegan option, skip the feta cheese and use a plant-based yogurt.
- Mix in seasonal herbs like thyme or rosemary for added flavor.
Serving Suggestions
- Enjoy it as a light lunch alongside whole grain bread.
- This salad pairs wonderfully with roasted meats for a heartier dinner.
Tips
- Prep the vegetables ahead of time to save on cooking duration.
- Toss the salad just before serving to keep the greens fresh and crispy.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 10 grams
- Sodium: 200 mg
FAQs
Can I make this salad ahead of time?
Yes, you can roast the veggies and prepare the dressing ahead of time. Just store them separately in the fridge to maintain freshness until you’re ready to assemble.
What can I substitute for Greek yogurt?
If you prefer a dairy-free alternative, you can use coconut yogurt or any plant-based yogurt.
How long can I store leftovers?
Leftover salad should be stored in an airtight container in the fridge for up to 2 days, although some vegetables may lose their crunch.
Can I add other toppings?
Absolutely! Feel free to sprinkle on some seeds like pumpkin or sunflower for added texture and nutrients.
Conclusion
In conclusion, the Autumn Glow Salad with Roasted Roots, Feta, and Creamy Yogurt Dressing is an ideal recipe that incorporates the flavors of the fall season while providing a feast of nutrients all packed into one bowl. It’s perfect for meal prep, as it can be made ahead of time and enjoyed throughout the week. With its earthy roasted flavors, crisp greens, and delightful dressing, it’ll undoubtedly become a favorite in your recipe collection. So why not give this vibrant salad a try? We would love to hear your thoughts in the comments below, or any creative variations you come up with!
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Autumn Glow Salad with Roasted Roots, Feta & Creamy Yogurt Dressing
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
The Autumn Glow Salad with Roasted Roots, Feta & Creamy Yogurt Dressing is bursting with vibrant flavors and nutritious ingredients, perfect for celebrating autumn.
Ingredients
- 2 medium sweet potatoes, cubed
- 2 tablespoons olive oil
- ¼ teaspoon black pepper
- ½ English cucumber, thinly sliced
- 3 cups baby spinach
- 2 medium beets, cubed
- ⅓ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ teaspoon sea salt
- ¼ cup toasted walnuts (optional)
- For the Dressing:
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- Salt and pepper, to taste
Instructions
- Begin by preparing the oven for roasting. Preheat it to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes and beets with olive oil, sea salt, and black pepper evenly, ensuring they’re well-coated. Spread them out on the lined baking sheet in a single layer, allowing for even roasting. Roast the vegetables in the oven for 30 to 35 minutes, or until they are golden and tender. Once finished, remove them from the oven and allow them to cool slightly while you prepare the rest of the salad.
- While the vegetables are roasting, you can whip up a creamy yogurt dressing that adds a delightful tang to the salad. In a small mixing bowl, combine the plain Greek yogurt, lemon juice, minced garlic, Dijon mustard, and olive oil. Use a whisk to blend all ingredients until smooth, and season it with salt and pepper according to your taste preferences. This dressing is rich and creamy, perfect for drizzling over the fresh salad ingredients.
- Once the roasted vegetables have cooled a bit, it’s time to bring everything together! In a large salad bowl, start with a layer of baby spinach as your base. Arrange the roasted sweet potatoes and beets evenly over the greens. Then, add the thin slices of cucumber, crumbled feta cheese, and chopped parsley for an added fresh taste. If you’re including walnuts, sprinkle them on top as well for some additional crunch. Just before serving, drizzle the creamy yogurt dressing generously over the salad to bring all those fabulous flavors together!
Notes
For a vegan option, skip the feta cheese and use a plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 200 mg
- Protein: 10 g