This vibrant and hearty salad combines the earthy sweetness of roasted beets and sweet potatoes with the creamy, tangy flavor of feta cheese and the refreshing burst of pomegranate seeds. It’s not just a feast for the taste buds but also a visual delight with a stunning array of colors and textures. Ideal for a healthy lunch or as a star side dish for dinner gatherings, this salad delivers a perfect balance of sweet, salty, and tangy flavors.

Ingredients:

For the Roasted Vegetables:

• 2 medium-sized beets, peeled and diced into 1-inch cubes
• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin

For the Salad:

• 1 cup crumbled feta cheese
• 1 cup fresh pomegranate seeds
• 5-6 cups mixed greens (such as arugula, baby spinach, or kale)
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped roasted walnuts or pecans

For the Dressing:

• 3 tablespoons plain Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey or maple syrup
• Salt and black pepper, to taste

Preparation:

Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the diced beets with 1 1/2 tablespoons of olive oil, a pinch of salt, pepper, and 1/2 teaspoon of garlic powder. Spread evenly on one half of the baking sheet.
3. In the same bowl, toss the sweet potatoes with the remaining olive oil, a pinch of salt, pepper, 1/2 teaspoon of garlic powder, and ground cumin. Spread evenly on the other half of the baking sheet.
4. Roast for 25-30 minutes, flipping halfway, until the vegetables are tender and caramelized. Remove from the oven and let them cool slightly.

Step 2: Prepare the Dressing

1. In a small mixing bowl, whisk together the Greek yogurt, tahini, lemon juice, olive oil, and honey until smooth and creamy.
2. Season with salt and black pepper to taste. Adjust the consistency by adding a bit of water if the dressing is too thick.

Step 3: Assemble the Salad

1. In a large salad bowl, combine the mixed greens and chopped mint leaves.
2. Add the roasted beets and sweet potatoes over the greens, followed by the crumbled feta, pomegranate seeds, and chopped roasted walnuts.

Step 4: Drizzle the Dressing

1. Just before serving, drizzle the creamy yogurt-tahini dressing over the salad.
2. Toss gently to ensure everything is evenly coated. Alternatively, serve the dressing on the side for a self-serve option.

Cooking Note:

• When roasting the vegetables, keep the beets and sweet potatoes separate on the baking sheet to prevent the beet juices from staining the sweet potatoes.
• You can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days. Assemble the salad fresh for optimal flavor.

Serving Suggestions:

• This salad is perfect as a main dish for a light lunch or dinner when paired with crusty bread.
• It also works well as a side dish to complement grilled chicken, salmon, or a plant-based protein like chickpeas or lentils.
• Consider serving with a glass of chilled white wine or a citrusy sparkling water to enhance the meal’s refreshing flavors.

Tips:

1. Use pre-cooked beets for a quicker version. Just make sure to still roast the sweet potatoes.
2. Add a handful of cooked quinoa or farro to the salad for added texture and protein.
3. Substitute the feta with goat cheese or omit it entirely for a vegan option. Use a dairy-free yogurt in the dressing.
4. Make the salad more festive by adding additional garnishes like orange segments or dried cranberries.
5. If pomegranates are out of season, substitute with dried cherries or fresh berries for a different twist.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (Per Serving):

• Calories: 350
• Protein: 10g
• Sodium: 450mg
• Carbohydrates: 45g
• Fat: 15g

Conclusion

This Creamy Roasted Beet and Sweet Potato Salad with Feta and Pomegranate is a nourishing, delicious way to pack a variety of flavors into one vibrant dish. With caramelized roasted vegetables, tangy feta, and juicy pomegranate seeds, each bite bursts with flavor. It’s perfect for gatherings or meal prep and offers flexibility for dietary preferences. Make it your go-to for impressing guests or enjoying a colorful, healthful meal at home.

Creamy Roasted Beet and Sweet Potato Salad with Feta and Pomegranate

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

Scale 1x2x3x

For the Roasted Vegetables:

• 2 medium-sized beets, peeled and diced into 1-inch cubes
• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin

For the Salad:

• 1 cup crumbled feta cheese
• 1 cup fresh pomegranate seeds
• 5–6 cups mixed greens (such as arugula, baby spinach, or kale)
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped roasted walnuts or pecans

For the Dressing:

• 3 tablespoons plain Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey or maple syrup
• Salt and black pepper, to taste

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Instructions

Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the diced beets with 1 1/2 tablespoons of olive oil, a pinch of salt, pepper, and 1/2 teaspoon of garlic powder. Spread evenly on one half of the baking sheet.
3. In the same bowl, toss the sweet potatoes with the remaining olive oil, a pinch of salt, pepper, 1/2 teaspoon of garlic powder, and ground cumin. Spread evenly on the other half of the baking sheet.
4. Roast for 25-30 minutes, flipping halfway, until the vegetables are tender and caramelized. Remove from the oven and let them cool slightly.

Step 2: Prepare the Dressing

1. In a small mixing bowl, whisk together the Greek yogurt, tahini, lemon juice, olive oil, and honey until smooth and creamy.
2. Season with salt and black pepper to taste. Adjust the consistency by adding a bit of water if the dressing is too thick.

Step 3: Assemble the Salad

1. In a large salad bowl, combine the mixed greens and chopped mint leaves.
2. Add the roasted beets and sweet potatoes over the greens, followed by the crumbled feta, pomegranate seeds, and chopped roasted walnuts.

Step 4: Drizzle the Dressing

1. Just before serving, drizzle the creamy yogurt-tahini dressing over the salad.
2. Toss gently to ensure everything is evenly coated. Alternatively, serve the dressing on the side for a self-serve option.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 350
• Sodium: 450mg
• Protein: 10g