Name: Roasted Sweet Potato & Beetroot Salad with Quinoa, Feta, and Pecans Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large sweet potato, peeled and cut into cubes; 2 medium beetroots, peeled and cut into cubes; 1 tablespoon olive oil (for roasting); Salt and pepper, to taste; 1/3 cup dry quinoa (or 1 cup cooked quinoa); 3-4 curly kale leaves, torn and stems removed; 1/4 cup pecans, chopped; 1/4 cup raisins; 1/2 cup feta cheese, crumbled; 1 tablespoon extra virgin olive oil; 3 tablespoons apple cider vinegar; 1 lemon, juiced

If you love hearty, colorful salads that feel like a meal all on their own, you’re in for a treat with my Roasted Sweet Potato & Beetroot Salad with Quinoa, Feta, and Pecans Recipe. This salad combines naturally sweet roasted veggies with nutty quinoa, salty feta, and crunchy pecans for a totally satisfying blend of textures and flavors. Plus, it’s simple to make but feels fancy enough to impress a crowd or just upgrade your weeknight dinner. Keep reading and I’ll share all my tips and tricks so you nail it every time.

❤️

Why You’ll Love This Recipe

Balanced Flavors: The sweet, earthy roasted veggies perfectly complement the tangy feta and bright lemon dressing.
Nutrient-Packed: With quinoa, kale, and pecans, it’s a powerhouse salad that keeps you energized and full.
Easy to Make Ahead: You can roast the veggies and cook quinoa ahead of time to speed up assembling.
Perfect for Any Season: While winter squash shines here, you can mix it up with other root veggies any time of year.

A white plate holds a colorful salad with three main layers. The bottom layer is fresh green kale leaves, curly and textured, spread all over the plate. On top, there are orange sweet potato cubes and deep purple beet pieces scattered evenly. The top layer is sprinkled with small white crumbles of cheese and chopped brown pecans, adding more texture and colors. Two silver forks are placed on the plate’s sides, partially under the salad. Around the plate, there are small white bowls with white cheese and pecans, and two lemon halves sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work beautifully together — you’ve got sweet and earthy roasted vegetables, creamy feta for savory contrast, and nuts and raisins to add texture and little bursts of flavor. When picking your produce, I recommend choosing firm sweet potatoes and firm, bright beets to ensure the best roast.

Quinoa: Choose white or tri-color quinoa for a nutty, fluffy base; rinse it beforehand to remove bitterness.
Sweet Potato: Look for firm, smooth-skinned sweet potatoes for even roasting.
Beetroots: Medium-sized beets roast evenly and have a great earthy sweetness without being too intense.
Olive Oil (for roasting): Use good quality extra virgin olive oil for richer flavor and better roasting results.
Curly Kale: Fresh, crisp leaves make for a better texture when massaged with dressing.
Pecans: Toast lightly before adding to bring out their flavor and crunch.
Raisins: Adds natural sweetness balancing the tangy feta and vinegar dressing.
Feta Cheese: I prefer crumbly feta with a balanced saltiness for that creamy bite.
Salt & Pepper: Essential for seasoning and highlighting all the flavors.
Extra Virgin Olive Oil: For the dressing to add smooth richness.
Apple Cider Vinegar: Imparts a gentle tang that lifts the salad’s flavor beautifully.
Lemon Juice: Freshly squeezed for brightness and acidity.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this salad flexible—feel free to customize it based on what you have or what you like best. It’s one of those recipes that invites creativity, so don’t be afraid to experiment!

Swap the Greens: I’ve tried spinach or baby chard instead of kale for a softer texture that my kids prefer.
Nut Alternatives: Walnuts or almonds work great if pecans aren’t your thing or you want a different crunch.
Add Protein: Grilled chicken or chickpeas make this a more filling main course without losing freshness.
Seasonal Veggies: In fall, I toss in roasted pumpkin or parsnips; in spring, asparagus adds a nice twist.

How to Make Roasted Sweet Potato & Beetroot Salad with Quinoa, Feta, and Pecans Recipe

Step 1: Prep and Roast Your Veggies

Start by preheating your oven to 400°F (180°C) fan-forced. Peel the sweet potato and beetroots, then chop them into roughly ¾-inch cubes so they roast evenly. Toss the cubes with a tablespoon of olive oil, salt, and pepper right on a baking sheet, spreading them out so they’re in a single layer—no overcrowding! Roasting takes about 30-35 minutes, and you’ll know they’re ready when they’re lightly browned and fork-tender. Pro tip: half-way through roasting, give them a gentle toss so they brown beautifully on all sides.

Step 2: Cook the Quinoa

While your veggies roast, start cooking the quinoa. I usually rinse the dry quinoa under cold water first to remove any natural bitterness. Cook it according to package directions—usually about 15 minutes simmering in water. When it’s done, fluff it with a fork and set aside to cool a bit. Using pre-cooked quinoa can save you time, especially on busy nights.

Step 3: Make the Dressing and Massage the Kale

Whisk together the extra virgin olive oil, apple cider vinegar, lemon juice, salt, and pepper to make a bright, tangy dressing. Pour about half of it over the torn kale leaves in a large bowl, then get your hands in there and massage the dressing into the kale for a good 2-3 minutes. This step softens those tough kale fibers, making the leaf much more tender and tasty. Trust me, this trick really transforms the salad.

Step 4: Assemble Everything Together

Add the cooked quinoa, roasted sweet potatoes and beets, raisins, pecans, and crumbled feta to the bowl with the kale. Drizzle the remaining dressing on top and gently toss everything together to combine. Give it a taste and adjust seasoning with salt and pepper if needed. I always add a little more feta on top for that creamy, salty finish.

👨‍🍳

Pro Tips for Making Roasted Sweet Potato & Beetroot Salad with Quinoa, Feta, and Pecans Recipe

Even Roasting: Cut your veggies into uniform pieces so they cook evenly and caramelise perfectly.
Kale Massage: Don’t skip this — massaging breaks down tough fibers and improves digestion, making the salad way more enjoyable.
Toasting Pecans: Quickly toast pecans in a dry pan for a few minutes to intensify their flavor and crunch.
Adjust Acidity: Taste your dressing before tossing — sometimes I add a touch more lemon juice or vinegar to balance the sweetness of roasted veggies.

How to Serve Roasted Sweet Potato & Beetroot Salad with Quinoa, Feta, and Pecans Recipe

A white plate is filled with a colorful salad made of several layers: the bottom layer is dark green curly kale leaves, mixed with large chunks of orange sweet potatoes and deep red beets scattered evenly on top. Small pink quinoa grains are spread across the whole salad, adding bright spots throughout. Crumbled white cheese is lightly sprinkled over everything, with pecan nuts adding a rich brown color and crunchy texture. Two lemon halves and small white bowls holding more crumbled cheese and pecans sit nearby on a white marbled surface. A silver spoon rests on the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this salad with extra crumbled feta and a sprinkle of chopped fresh herbs—parsley or mint work beautifully. Sometimes I add a few pomegranate seeds for a pop of color and tartness, especially if I’m serving it for guests.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a balanced meal. For a vegetarian spread, I serve it alongside warm crusty bread or a simple lentil soup. It also makes a fantastic lunch on its own thanks to the quinoa and nuts keeping you full.

Creative Ways to Present

For a party or picnic, I like assembling this salad in mason jars layered beautifully so the colors pop through the glass. It also looks stunning served on a large wooden platter with all the ingredients spread out so guests can build their own bowls.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps great for up to 3 days. The flavors actually marry together more after a day, making it even tastier! Just give it a good stir before serving again.

Freezing

While you can freeze the roasted veggies and quinoa separately, I don’t recommend freezing the assembled salad because the kale and dressing don’t freeze well. Instead, freeze extras of the quinoa and roasted veggies so you can quickly throw this salad together anytime.

Reheating

Reheat roasted veggies and quinoa gently in the microwave or on the stove. Then mix with fresh kale and dressing to keep the salad fresh and vibrant rather than soggy. The pecans and feta are best added after reheating to preserve their textures.

FAQs

Can I use other grains instead of quinoa in this salad?

Absolutely! Bulgur, farro, or couscous can be great substitutes if you prefer, just cook them according to package instructions. Quinoa adds a nice protein boost, but feel free to swap based on your pantry and taste preferences.
How do I keep the salad from getting soggy?

Massaging the kale helps keep it tender without turning mushy, and I always add the dressing gradually. Also, toss pecans and feta in last to keep their crunch and texture fresh. If making ahead, keep dressing separate until just before serving.
Can this salad be made vegan?

Yes! Just swap the feta for a plant-based alternative or omit it altogether and consider adding extra nuts or avocado for creaminess. The rest of the ingredients are naturally vegan and delicious.
Is the salad suitable for meal prep?

Definitely. Keep the roasted veggies, quinoa, and dressing stored separately from the kale and nuts until you’re ready to eat. Then combine for a fresh, vibrant salad each time during the week.

Final Thoughts

This Roasted Sweet Potato & Beetroot Salad with Quinoa, Feta, and Pecans Recipe has become my go-to when I want something nourishing yet colorful and flavorful. I love how it balances sweet and savory, soft and crunchy, nutritious and comforting. Whether you’re cooking for family, friends, or just yourself, I’m confident this salad will become a favorite in your recipe box too. Give it a try—you’ll be so glad you did!