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