Description
A colourful festive salad featuring caramelised roasted sweet potato, tender beetroot, crisp apple, juicy pomegranate, creamy whipped feta, crunchy hot honey pecans, and a bright honey balsamic dressing.
Ingredients
For the Roasted Vegetables:
2 cups sweet potato, peeled and cubed (300 g)
2 cups cooked beetroot, peeled and cut into wedges (300 g)
1½ tbsp olive oil (22 ml)
1 tsp maple syrup (7 g)
½ tsp garlic powder (1.5 g)
½ tsp dried thyme (0.5 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
For the Salad:
2 crisp apples, thinly sliced (300 g)
3 cups mixed greens or baby spinach (90 g)
½ cup pomegranate arils (80 g)
¼ cup fresh parsley, chopped (15 g)
For the Whipped Feta:
1 cup crumbled feta cheese (150 g)
¼ cup Greek yogurt (60 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 small garlic clove, minced (3 g)
1–2 tbsp water, as needed
For the Hot Honey Pecans:
¾ cup pecan halves, roughly chopped (85 g)
2 tbsp hot honey (42 g)
½ tsp cinnamon (1 g)
¼ tsp red pepper flakes (0.5 g)
Pinch of kosher salt
For the Honey Balsamic Dressing:
2 tbsp olive oil (30 ml)
1½ tbsp balsamic vinegar (22 ml)
1 tbsp honey (21 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, maple syrup, garlic powder, dried thyme, kosher salt, and black pepper until evenly coated.
3. Spread the sweet potato in a single layer on the baking sheet and roast for 25–30 minutes, turning halfway through, until tender and caramelised.
4. If using pre-cooked beetroot, pat it dry and cut it into bite-sized wedges. Add the beetroot to the baking sheet during the final 8–10 minutes of roasting to warm it and lightly caramelise the edges.
5. Remove the roasted vegetables from the oven and let them cool slightly.
6. Add the feta, Greek yogurt, olive oil, fresh lemon juice, and minced garlic to a blender or food processor. Blend until smooth and creamy, adding 1–2 tablespoons of water as needed until soft and spreadable.
7. Place the chopped pecans in a dry skillet over medium-low heat and toast for 3–4 minutes, stirring frequently.
8. Reduce the heat to low and add the hot honey, cinnamon, red pepper flakes, and a pinch of kosher salt. Stir for 1–2 minutes until the pecans are glossy and evenly coated. Transfer them to a plate and let them cool.
9. Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.
10. Arrange the mixed greens or baby spinach over a large serving platter.
11. Add the roasted sweet potato, warmed beetroot, and thinly sliced apples, spreading them evenly across the greens.
12. Spoon the whipped feta over the centre of the salad and gently spread it across part of the platter.
13. Scatter the pomegranate arils and fresh parsley over the salad.
14. Add the hot honey pecans just before serving so they stay crunchy.
15. Drizzle with the honey balsamic dressing and serve immediately.
Notes
Pat pre-cooked beetroot dry before roasting so it warms and caramelises rather than releasing excess moisture.
Spread the sweet potato cubes in a single layer so they roast and caramelise properly.
Toast the pecans over medium-low heat and stir frequently, especially after adding the hot honey.
Add the hot honey pecans immediately before serving rather than mixing them into the salad too early.
Add the water gradually to the whipped feta until it reaches a smooth, soft consistency that is easy to spread.
Drizzle the dressing over the salad at the last moment to keep the greens fresh.
Fresh beetroot can be cooked until tender, peeled, and cut into wedges before adding it to the recipe.
Choose crisp apples with a balance of sweetness and tartness that hold their shape when thinly sliced.
The whipped feta can be prepared ahead and kept chilled until ready to assemble.
Prepare the hot honey pecans ahead and store them in an airtight container once completely cool.
The individual components can be prepared ahead, but assemble and dress the salad shortly before serving.
Serve on a large platter alongside roasted vegetables, grilled chicken, turkey, or other main dishes.
Another crumbly cheese can be substituted for feta, although the flavour and texture will be different.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean