Vibrant Autumn Salad
This vibrant autumn salad features roasted sweet potatoes, beets, and pomegranate, topped with a maple vinaigrette for a colorful, healthy meal perfect for fall gatherings.
Ingredients
- 1 small sweet potato peeled and cubed
- 1 medium beetroot peeled and cubed
- 2 cups mixed greens such as arugula, spinach, or kale
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts chopped
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). Toss the sweet potato and beetroot cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
- While the vegetables are roasting, prepare the maple vinaigrette by whisking together maple syrup, apple cider vinegar, and a tablespoon of olive oil in a small bowl.
- In a large bowl, combine the mixed greens, roasted sweet potatoes, beets, pomegranate seeds, and chopped walnuts.
- Drizzle the maple vinaigrette over the salad and toss gently to coat all the ingredients. Serve immediately, or refrigerate for 10 minutes to allow the flavors to meld.
Notes
This salad is a perfect balance of sweet, savory, and crunchy. For extra protein, consider adding grilled chicken or feta cheese. It can be made ahead by roasting the vegetables earlier in the day.
Nutrition
Calories: 220kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 150mgPotassium: 450mgFiber: 7gSugar: 14gVitamin A: 850IUVitamin C: 15mgCalcium: 40mgIron: 2.5mg
Tried this recipe?Let us know how it was!