Introduction

This roasted sweet potato and beetroot salad is a vibrant, hearty dish packed with flavors and textures. It combines tender roasted vegetables, nutty quinoa, tangy feta, and a zesty dressing for a satisfying and nutritious meal. Perfect for a light lunch or a colorful side dish.

Roasted Sweet Potato & Beetroot Salad with Quinoa, Feta, and Pecan Dressing Recipe - Recipe Image

Ingredients

1/3 cup quinoa, dry (or 1 cup cooked)
1 large sweet potato, peeled and cut into cubes
2 medium beetroots, peeled and cut into cubes
1 tablespoon olive oil (for roasting)
3-4 curly kale leaves, torn and stems removed
1/4 cup pecans, chopped
1/4 cup raisins
1/2 cup feta cheese, crumbled
Salt and pepper, to taste
1 tablespoon extra virgin olive oil
3 tablespoons apple cider vinegar
1 lemon, juiced

Instructions

Step 1: Preheat your oven to 400°F (180°C, fan-forced). Peel and chop the sweet potato and beetroot into ¾ inch pieces.
Step 2: Place the vegetables on a baking sheet. Toss with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer and roast for 30-35 minutes until lightly browned and fork tender.
Step 3: While the vegetables roast, cook the quinoa according to the package instructions or use pre-cooked quinoa.
Step 4: Combine the extra virgin olive oil, apple cider vinegar, and lemon juice in a small bowl or jar. Whisk or shake well to make the dressing.
Step 5: Place the torn kale in a large bowl. Drizzle half the dressing over it, then massage the kale with your hands until it softens and wilts, about 2-3 minutes.
Step 6: Add the cooked quinoa, roasted sweet potato and beetroot, crumbled feta, raisins, pecans, and the remaining dressing to the bowl. Toss gently to combine.
Step 7: Top the salad with extra feta cheese if desired and serve immediately. Enjoy!

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the salad.
Swap raisins for dried cranberries or chopped dates for a different sweet note.
If you prefer a vegan option, omit the feta or substitute with a plant-based cheese.
Massaging the kale is key to soften it and reduce bitterness—don’t skip this step!

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep any extra dressing separate to maintain freshness. Reheat the roasted vegetables gently before tossing if you prefer a warm salad, or enjoy it chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale?

Yes, but kale holds the dressing well after massaging. Baby spinach or arugula can work but are more delicate and don’t require massaging.

Is it necessary to cook the quinoa?

Yes, quinoa should be cooked beforehand to soften it and bring out its nutty flavor. You can use pre-cooked quinoa to save time.

Roasted Sweet Potato & Beetroot Salad with Quinoa, Feta, and Pecan Dressing Recipe

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4.6 from 65 reviews

A vibrant and nutritious roasted sweet potato and beetroot salad featuring tender roasted vegetables, protein-rich quinoa, crunchy pecans, sweet raisins, and creamy feta cheese, all brought together with a tangy apple cider vinegar and lemon dressing. This healthy salad combines hearty ingredients and bright flavors perfect for a light lunch or a wholesome side dish.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Vegetables & Grain

1/3 cup quinoa, dry (or 1 cup cooked)
1 large sweet potato, peeled and cut into cubes
2 medium beetroots, peeled and cut into cubes
3–4 curly kale leaves, torn and stems removed

Roasting & Dressing

1 tablespoon olive oil (for roasting)
Salt and pepper, to taste
1 tablespoon extra virgin olive oil
3 tablespoons apple cider vinegar
1 lemon, juiced

Add-ins

1/4 cup pecans, chopped
1/4 cup raisins
1/2 cup feta cheese, crumbled (plus extra for topping)

Instructions

Preheat and Prepare Vegetables: Preheat your oven to 400°F (180°C) fan-forced. Peel the sweet potato and beetroots, then chop them into approximately ¾ inch cubes for 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 them out in a single layer and roast in the oven for 30-35 minutes until lightly browned and tender when pierced with a fork.
Cook Quinoa: While the vegetables roast, cook the quinoa according to package instructions or use pre-cooked quinoa if available. Set aside to cool slightly.
Make the Dressing: In a small bowl or jar with a lid, whisk together extra virgin olive oil, apple cider vinegar, lemon juice, salt, and pepper until combined.
Massage the Kale: In a large mixing or serving bowl, add the torn kale leaves. Drizzle half of the dressing over the kale, then massage it using your hands for a few minutes. This process softens the kale, breaking down fibrous leaves to make it tender and tasty.
Combine Salad Ingredients: Add the cooked quinoa, roasted sweet potato, roasted beetroot, crumbled feta, raisins, and chopped pecans to the bowl with the kale. Pour over the remaining dressing and gently toss to combine all ingredients evenly.
Serve: Top the salad with extra crumbled feta cheese for added creaminess and flavor. Enjoy immediately or refrigerate before serving for chilled salad.

Notes

You can substitute quinoa with couscous or bulgur if preferred.
For a vegan version, omit feta cheese or use a plant-based alternative.
Massage the kale thoroughly to ensure it becomes tender and less bitter.
Roasting times may vary slightly depending on the size of vegetable cubes and oven variations.
This salad can be served warm or cold and makes a great meal prep option for the week.

Keywords: roasted sweet potato salad, beetroot salad, quinoa salad, healthy salad, vegetarian salad, roasted vegetables, kale salad