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
Scale
- 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