Description
A colourful, flavour-packed salad combining tender roasted beets and sweet potatoes with creamy avocado, whipped feta, juicy pomegranate arils, and crunchy toasted walnuts. A sweet and spicy hot honey dressing brings all the savoury, sweet, creamy, and fresh flavours together.
Ingredients
For the Roasted Vegetables
2 medium beets, peeled and cut into wedges (300 g)
2 medium sweet potatoes, peeled and cubed (450 g)
2 tbsp olive oil (30 ml)
½ tsp garlic powder (1.5 g)
½ tsp smoked paprika (1 g)
½ tsp dried thyme (1 g)
¾ tsp kosher salt (4 g)
¼ tsp black pepper (0.5 g)
For the Salad
4 cups mixed greens or baby spinach (120 g)
1 large avocado, diced (200 g)
½ cup pomegranate arils (85 g)
¼ cup toasted walnuts, roughly chopped (30 g)
2 tbsp fresh parsley, chopped (8 g)
For the Whipped Feta
6 oz feta cheese, crumbled (170 g)
⅓ cup Greek yogurt (80 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp honey (7 g)
1 small garlic clove, minced (3 g)
1–2 tbsp water, as needed (15–30 ml)
For the Hot Honey Dressing
2 tbsp hot honey (42 g)
2 tbsp olive oil (30 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp Dijon mustard (5 g)
½ tsp apple cider vinegar (2.5 ml)
¼ tsp salt (1 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the beet wedges and sweet potato cubes in a large bowl. Add the olive oil, garlic powder, smoked paprika, dried thyme, kosher salt, and black pepper. Toss well until evenly coated.
3. Spread the seasoned vegetables over the prepared baking sheet in a single layer, keeping the beet and sweet potato pieces slightly separated.
4. Roast for 30–40 minutes, turning the vegetables halfway through cooking, until tender and caramelised around the edges. Remove from the oven and let them cool slightly.
5. Make the whipped feta by adding the crumbled feta, Greek yogurt, olive oil, lemon juice, honey, and minced garlic to a food processor. Blend until smooth and creamy.
6. Add 1–2 tablespoons of water gradually while blending until the whipped feta reaches a soft, spreadable consistency.
7. Prepare the hot honey dressing by whisking together the hot honey, olive oil, fresh lemon juice, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
8. Arrange the mixed greens or baby spinach over a large serving platter or shallow bowl.
9. Add the roasted beets and sweet potatoes over the greens, followed by the diced avocado.
10. Spoon the whipped feta over the salad in small dollops or spread it across the centre.
11. Scatter the pomegranate arils and toasted walnuts over the top.
12. Drizzle the hot honey dressing evenly over the salad just before serving.
13. Garnish with fresh parsley and extra pomegranate arils if desired.
14. Serve immediately while the roasted vegetables are slightly warm and the greens and avocado are fresh.
Notes
Keep the roasted vegetables in a single layer so they roast and caramelise rather than steam.
Cut the beets and sweet potatoes into similar-sized pieces so they cook evenly.
Add water gradually while blending the whipped feta until it reaches your preferred spreadable consistency.
Dice the avocado close to serving time to keep it fresh and creamy.
Drizzle the hot honey dressing over the salad just before serving to keep the greens fresh.
Toast the walnuts gently and remove them from the heat as soon as they become fragrant and lightly golden.
The roasted beets and sweet potatoes can be prepared ahead and cooled before assembling the salad.
The whipped feta can also be prepared ahead and kept chilled until ready to serve.
Keep toasted walnuts separate from the dressing until serving to preserve their crunch.
Baby spinach can be used instead of mixed greens.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean