Description
This vibrant, flavor-packed salad combines earthy roasted veggies with tangy cheese and a bold balsamic vinaigrette.
Ingredients
Scale
- 2 tbsp olive oil
- 2 medium beets, peeled & cubed
- 1 large sweet potato, peeled & cubed
- 1 red onion, cut into wedges
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 5 oz baby spinach or mixed greens
- ½ cup crumbled goat cheese or feta
- ¼ cup toasted pecans or walnuts, chopped
- ¼ cup dried cranberries or cherries
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Begin by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed beets, sweet potato, and red onion with olive oil, dried thyme, salt, and black pepper. Spread the coated veggies in a single layer on a baking sheet and roast for about 25–30 minutes, flipping halfway through.
- While the veggies roast, mix the balsamic vinaigrette by combining balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, and minced garlic. Whisk until smooth and adjust seasoning as desired.
- Once roasted veggies have cooled, assemble the salad by adding baby spinach as the base, topped with roasted veggies, crumbled cheese, toasted nuts, and dried fruits. Drizzle vinaigrette and toss lightly. Serve immediately.
Notes
Consider adding grilled chicken, chickpeas, or quinoa for an extra protein punch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 280 mg
- Protein: 8 g