Roasted Sweet Potato & Beet Salad

Ingredients

Roasted Sweet Potato & Beets

• 2 large sweet potatoes, peeled and cubed (600g)
• 3 medium beets, peeled and cut into wedges (450g)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

Whipped Feta

• 200g feta cheese
• ¼ cup Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove
• Black pepper to taste

Salad Base

• 5 cups mixed greens or baby spinach
• 1 large apple, thinly sliced
• ½ cup dried cranberries
• ¼ cup crumbled feta (optional)

Hot Honey Walnuts

• 1 cup walnuts, roughly chopped
• 2 tbsp honey
• ½ tsp chili flakes (adjust to taste)
• Pinch of salt

Dressing

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt & pepper to taste

Instructions

1. Roast the Vegetables

1. Preheat oven to 200°C (400°F).
2. Toss sweet potatoes and beets with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread on a baking tray.
4. Roast for 30–40 minutes until tender and slightly caramelized.

2. Make Whipped Feta

1. Add feta, Greek yogurt, olive oil, lemon juice, garlic, and pepper to a food processor.
2. Blend until smooth and creamy.

3. Prepare Hot Honey Walnuts

1. Toast walnuts in a pan for 2–3 minutes.
2. Add honey, chili flakes, and salt.
3. Stir until coated and slightly caramelized.
4. Let cool.

4. Assemble the Salad

1. Spread whipped feta on a serving plate.
2. Add mixed greens, roasted sweet potato, and roasted beets.
3. Top with apple slices, dried cranberries, and hot honey walnuts.
4. Drizzle with dressing and serve.

Nutrition Facts (Approx. per serving)

• Calories: 420 kcal
• Protein: 12g
• Carbohydrates: 48g
• Fat: 22g
• Fiber: 9g

Storage Tips

• Store roasted vegetables separately for up to 4 days.
• Keep dressing and whipped feta refrigerated.
• Assemble fresh before serving for the best texture.

🥗 Sweet • Creamy • Crunchy • Perfect autumn salad ✨