Description
A colourful seasonal salad combining caramelised roasted sweet potatoes and beets with crisp apples, dried cranberries, creamy whipped feta, crunchy hot honey walnuts, and a bright honey balsamic dressing.
Ingredients
For the Roasted Vegetables
2 large sweet potatoes, peeled and cubed (600 g)
3 medium beets, peeled and cut into wedges (450 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
½ tsp smoked paprika (1 g)
½ tsp dried thyme (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Salad
2 crisp apples, thinly sliced (300 g)
½ cup dried cranberries (75 g)
3 cups mixed greens or baby spinach (90 g)
¼ small red onion, thinly sliced (30 g)
2 tbsp fresh parsley, chopped (8 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 Walnuts
¾ cup walnuts, roughly chopped (85 g)
2 tbsp hot honey (42 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)
For Garnish
2 tbsp pomegranate arils (30 g), optional
1 tbsp fresh thyme leaves (3 g), optional
1 tbsp crumbled feta (15 g), optional
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Add the cubed sweet potatoes and beet wedges to a large bowl. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, dried thyme, kosher salt, and black pepper. Toss until evenly coated.
3. Spread the vegetables over the prepared baking sheet in a single layer, leaving space between the pieces. Roast for 30–35 minutes, turning halfway through, until tender and caramelised around the edges. Remove from the oven and let them cool slightly.
4. Make the whipped feta by adding the crumbled feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend until smooth and creamy. Add 1–2 tablespoons of water as needed until soft and spreadable.
5. Prepare the hot honey walnuts by heating a dry skillet over medium heat. Add the chopped walnuts and toast for 3–4 minutes, stirring frequently.
6. Reduce the heat to low and add the hot honey, red pepper flakes, and a pinch of kosher salt. Stir for 30–60 seconds until the walnuts are glossy and evenly coated. Remove from the heat and allow them to cool slightly.
7. Make the honey balsamic dressing by whisking together the olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.
8. Arrange the mixed greens on a large serving platter. Add the roasted sweet potatoes, roasted beets, sliced apples, dried cranberries, and thinly sliced red onion.
9. Spoon the whipped feta over the centre of the salad and scatter the hot honey walnuts over the top.
10. Drizzle the honey balsamic dressing over the salad just before serving.
11. Finish with pomegranate arils, fresh thyme leaves, chopped parsley, and extra crumbled feta if desired.
12. Serve warm or at room temperature.
Notes
Give the roasted vegetables plenty of space on the baking sheet to encourage browning and caramelisation.
Cut the sweet potatoes and beets into reasonably similar sizes so they cook at a similar rate.
Watch the walnuts carefully after adding the hot honey because the coating can caramelise quickly.
Keep the dressing separate until serving to help the greens and apples stay fresh.
Add water gradually to the whipped feta until it reaches a smooth, soft consistency.
Allow the hot honey walnuts to cool briefly before adding them so they remain crunchy.
Baby spinach can be used instead of mixed greens.
Choose crisp apples with a good balance of sweetness and acidity.
The roasted vegetables, whipped feta, hot honey walnuts, and dressing can all be prepared separately ahead of time.
For the best texture, assemble the salad shortly before serving.
The salad can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean