Description
A vibrant and nutritious roasted sweet potato and beetroot salad featuring quinoa, kale, pecans, raisins, and tangy feta cheese, all tossed in a zesty apple cider vinegar and lemon dressing. Perfect as a healthy lunch or a light dinner, this salad blends earthy roasted vegetables with fresh greens and bursts of sweet and savory flavors.
Ingredients
Scale
Salad:
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 1 large sweet potato, peeled and cut into ¾ inch cubes
- 2 medium beetroots, peeled and cut into ¾ inch cubes
- 1 tablespoon olive oil (for roasting)
- 3–4 curly kale leaves, torn with stems removed
- 1/4 cup pecans, chopped
- 1/4 cup raisins
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
Dressing:
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (180°C) fan-forced. Peel the sweet potato and beetroots, then cut them into approximately ¾ inch cubes to ensure even roasting.
- Roast Vegetables: Place the cubed sweet potato and beetroot on a baking sheet. Toss them with 1 tablespoon olive oil, salt, and pepper to coat evenly. Spread the vegetables in a single layer and roast for 30-35 minutes until lightly browned and fork tender, stirring halfway if needed.
- Cook Quinoa: While the vegetables roast, cook the quinoa according to package instructions or use pre-cooked quinoa if available.
- Make Dressing: In a small bowl or jar with a lid, whisk together the extra virgin olive oil, apple cider vinegar, and freshly squeezed lemon juice until well combined.
- Massage Kale: Place torn kale leaves in a large mixing or serving bowl. Drizzle half of the dressing over the kale and massage gently with your hands for a few minutes until the leaves soften and the fibers break down, improving texture and digestibility.
- Assemble Salad: Add the cooked quinoa, roasted sweet potato and beetroot, crumbled feta cheese, raisins, and chopped pecans to the bowl with the kale. Pour in the remaining dressing and toss everything together gently to combine.
- Serve: Top the salad with extra crumbled feta cheese as a garnish and serve immediately while the roasted vegetables are still warm or at room temperature.
Notes
- Massaging the kale with dressing softens the tough fibers, making it more enjoyable to eat.
- Use pre-cooked quinoa to save time if you prefer.
- For added flavor, you can toast the pecans before adding them to the salad.
- This salad is delicious served warm or chilled, making it ideal for meal prep.
- Adjust seasoning with salt and pepper according to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Modern Western
Keywords: roasted sweet potato salad, beetroot salad, quinoa salad, healthy salad, vegetarian salad, kale salad, roasted vegetables
