Description
A colourful, flavour-packed salad combining caramelised roasted sweet potatoes and beets with crisp pear, juicy pomegranate, creamy whipped feta, crunchy hot honey pecans, and a bright honey-Dijon dressing.
Ingredients
For the Roasted Sweet Potatoes & Beets:
3 cups sweet potatoes, peeled and cubed (450 g)
2 medium beets, peeled and cut into wedges (300 g)
2 tbsp olive oil (30 ml)
½ tsp ground cinnamon (1 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Whipped Feta:
6 oz feta cheese, crumbled (170 g)
⅓ cup plain 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)
For the Hot Honey Pecans:
1 cup pecan halves (110 g)
2 tbsp hot honey (42 g)
1 tbsp unsalted butter (14 g)
¼ tsp crushed red pepper flakes (0.5 g)
Pinch of salt
For the Salad:
5 cups mixed salad greens (150 g)
1 ripe pear, thinly sliced (180 g)
½ cup pomegranate arils (90 g)
2 tbsp fresh parsley, chopped (8 g)
For the Dressing:
2 tbsp extra-virgin olive oil (30 ml)
1 tbsp apple cider vinegar (15 ml)
1 tbsp honey (21 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp salt (1 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed sweet potatoes and beet wedges on a large baking sheet. Drizzle with olive oil and sprinkle with cinnamon, smoked paprika, salt, and black pepper. Toss well so the vegetables are evenly coated, then spread them into a single layer.
2. Roast the sweet potatoes and beets for 30–35 minutes, turning the vegetables halfway through cooking. Continue roasting until the sweet potatoes are tender and lightly caramelised and the beets are fork-tender. Remove from the oven and allow them to cool slightly.
3. Add the crumbled feta, Greek yogurt, olive oil, lemon juice, honey, and minced garlic to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
4. Place the pecans, butter, hot honey, crushed red pepper flakes, and a pinch of salt in a small skillet over medium-low heat. Cook for 3–5 minutes, stirring frequently, until the pecans are lightly toasted and coated in a glossy hot honey mixture.
5. Transfer the hot honey pecans to a sheet of parchment paper and let them cool completely. Once crisp, roughly chop them into smaller pieces.
6. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, fresh lemon juice, salt, and black pepper until smooth and well combined.
7. Spread the whipped feta over a large serving platter or shallow bowl. Arrange the mixed salad greens over and around the feta, then add the roasted sweet potatoes and beets.
8. Arrange the sliced pear and pomegranate arils over the greens. Drizzle the dressing evenly over the salad, then scatter the hot honey pecans and fresh parsley on top.
9. Serve the salad while the roasted vegetables are still slightly warm or allow them to come to room temperature. Enjoy the contrast between the warm roasted vegetables, creamy whipped feta, crisp pear, juicy pomegranate, and crunchy pecans.
Notes
Cut the sweet potatoes and beets into reasonably similar sizes so they roast evenly. Spread the vegetables in a single layer without overcrowding the baking sheet to encourage caramelisation. Cook the hot honey pecans over medium-low heat and stir frequently because the honey can darken quickly. Allow the pecans to cool completely before chopping so the coating sets and the pecans become crisp. Add the dressing just before serving to keep the salad greens fresh and crisp. A ripe but still firm pear works best because it provides sweetness while maintaining a crisp texture. The roasted vegetables, whipped feta, dressing, and hot honey pecans can all be prepared ahead of time. Keep the components separate and assemble shortly before serving. Soft goat cheese can be used instead of feta for a similarly creamy and tangy element. Keep the hot honey pecans separate from the salad until serving to help them stay crunchy. The dressing can be prepared ahead and refrigerated in a covered container. Whisk well before serving. The salad can be served with the roasted vegetables slightly warm or at room temperature. Nutrition per serving: 465 calories, 12 g protein, 51 g carbohydrates, 26 g fat, 9 g fiber, 25 g sugar, and 520 mg sodium.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean