Description
This Roasted Sweet Potato & Beetroot Salad is a vibrant, nutritious dish that combines the earthy sweetness of roasted vegetables with the hearty texture of quinoa, crunchy pecans, and creamy feta. Tossed in a tangy apple cider vinegar and lemon dressing and massaged kale, this salad is satisfying, healthy, and perfect for a light lunch or a colorful side.
Ingredients
Scale
Roasted Vegetables
- 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
Salad Base
- 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
Dressing
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced
Instructions
- Preheat the oven: Set your oven to 400°F (180°C, fan-forced) to prepare for roasting the vegetables.
- Prepare and roast vegetables: Peel and chop the sweet potato and beetroots into ¾ inch cubes. Toss them on a baking sheet with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast for 30-35 minutes until lightly browned and fork-tender.
- Cook quinoa: While the vegetables roast, cook 1/3 cup dry quinoa according to package instructions or use 1 cup pre-cooked quinoa if available.
- Make the dressing: Whisk together 1 tablespoon extra virgin olive oil, 3 tablespoons apple cider vinegar, and the juice of 1 lemon in a small bowl or shake vigorously in a jar with a lid.
- Massage the kale: Place torn kale in a large mixing or serving bowl, drizzle half the dressing over it, and massage the kale thoroughly with your hands to soften and break down tough fibers, enhancing the flavor and digestibility.
- Assemble the salad: Add cooked quinoa, roasted sweet potato and beetroot, crumbled feta, raisins, chopped pecans, and the remaining dressing to the kale. Toss gently to combine all ingredients evenly.
- Serve: Top the salad with extra crumbled feta cheese if desired and enjoy immediately.
Notes
- This salad features a robust base of kale, quinoa, feta, and pecans, making it both hearty and healthy.
- Massaging the kale breaks down its fibers and improves its taste and digestibility.
- Use pre-cooked quinoa to save time without sacrificing flavor.
- Feel free to substitute pecans with other nuts like walnuts or almonds as preferred.
- The salad can be served warm or at room temperature, making it versatile for meals.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 18mg
