Description
A colorful roasted vegetable salad featuring caramelized sweet potatoes and earthy beets over fresh greens, finished with creamy feta, crunchy pecans, juicy pomegranate seeds, and a bright herb dressing.
Ingredients
For the Salad
3 medium sweet potatoes, peeled and cut into 1-inch cubes
3 medium beets, peeled and cut into 1-inch cubes
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
6 cups mixed greens or arugula
1/2 cup crumbled feta cheese
1/2 cup pecan halves, toasted
1/2 cup pomegranate seeds
1/4 cup fresh parsley, chopped
For the Honey Balsamic Dressing
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 small garlic clove, minced
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. Place the cubed sweet potatoes and beets in separate bowls. Toss each with 1 tablespoon olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper.
3. Spread the sweet potatoes and beets in a single layer on the prepared baking sheets, keeping them separated for even roasting.
4. Roast for 25–35 minutes, turning the vegetables halfway through, until tender and caramelized around the edges.
5. While the vegetables roast, make the dressing. Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until smooth and emulsified.
6. Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Let them cool slightly.
7. Arrange the mixed greens or arugula on a large serving platter or salad bowl.
8. Add the warm roasted sweet potatoes and beets over the greens.
9. Sprinkle the salad with crumbled feta, toasted pecans, pomegranate seeds, and fresh parsley.
10. Drizzle with the honey balsamic dressing just before serving.
11. Gently toss or serve layered so the colorful roasted vegetables, feta, pecans, and pomegranate remain visible.
Notes
Roast the sweet potatoes and beets separately because beets can stain the other vegetables. For the best caramelization, avoid overcrowding the baking sheets. You can roast the vegetables ahead of time and refrigerate them for up to 3 days. Goat cheese can be substituted for feta for a creamier flavor. Walnuts can be used instead of pecans. Add sliced cucumber or avocado for extra freshness. For a heartier salad, add grilled chicken, chickpeas, or quinoa. Serve the dressing on the side if preparing the salad in advance. The salad is especially beautiful when served on a large platter for holiday dinners or gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean