Introduction

This Roasted Beet and Sweet Potato Salad with Pomegranate Seeds and Feta is a stunning combination of flavors and textures—perfect for any occasion, from holiday feasts to everyday meals. The earthy sweetness of roasted beets and caramelized sweet potatoes is beautifully balanced by tangy crumbles of feta and the burst of juicy pomegranate arils. This salad offers a medley of sweet, savory, and tart notes that will awaken your taste buds with every bite.

With vibrant colors and nutrient-dense ingredients, this dish is not just visually appealing but also packed with antioxidants, vitamins, and fiber. Whether you serve it as a main course or a side, it’s a refreshing way to incorporate seasonal produce into your meals.

Ingredients

For the Roasted Vegetables:

• 2 medium beets, peeled and cut into wedges
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Salad Base:

• 4 cups mixed greens (arugula, baby spinach, or spring mix)
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• ½ cup pomegranate seeds (arils)
• ¼ cup chopped walnuts or pecans (optional, for added crunch)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Preparation

Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Place the beet wedges and sweet potato cubes on separate baking sheets (to avoid beet juice staining other vegetables).
3. Drizzle both vegetables with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
4. Toss to coat evenly, then spread in a single layer.
5. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are caramelized and the beets are tender.
6. Let the vegetables cool to room temperature before assembling the salad.

Step 2: Make the Dressing

1. In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), and Dijon mustard.
2. Season with salt and pepper to taste.

Step 3: Assemble the Salad

1. Start with a bed of mixed greens on a large serving platter or individual plates.
2. Scatter the roasted beets and sweet potatoes over the greens.
3. Add the sliced red onion, crumbled feta cheese, and chopped walnuts or pecans (if using).
4. Sprinkle the pomegranate seeds generously on top for bursts of sweetness.

Step 4: Drizzle with Dressing

1. Just before serving, drizzle the balsamic vinaigrette over the salad.
2. Toss lightly to combine, or leave it layered for a more elegant presentation.

Cooking Note

• For best results, let the roasted vegetables cool slightly before adding them to the salad to prevent the greens from wilting.
• You can roast the beets and sweet potatoes in advance and store them in the refrigerator for up to 3 days. Assemble the salad just before serving.
• Swap the feta with goat cheese or vegan cheese for a different twist.

Serving Suggestions

• Serve this salad alongside roasted chicken or salmon for a complete meal.
• Pair it with crusty bread or a warm bowl of soup for a cozy lunch or dinner.
• This salad makes an excellent addition to holiday tables—its vibrant colors and bold flavors are sure to impress guests.

Tips

• To make peeling beets easier, roast them with the skin on, then rub the skin off with a paper towel once cooled.
• Use pre-peeled pomegranate seeds to save time.
• Swap the walnuts with almonds or pumpkin seeds for added variety.
• To enhance the flavor, lightly toast the nuts or seeds before adding them to the salad.

Prep Time

15 minutes

Cooking Time

30 minutes

Total Time

45 minutes

Nutritional Information (Per Serving):

• Calories: 320
• Protein: 8g
• Sodium: 420mg
• Fat: 18g
• Carbohydrates: 34g
• Fiber: 6g

Conclusion

This Roasted Beet and Sweet Potato Salad with Pomegranate Seeds and Feta is a delightful combination of sweet, savory, and tangy flavors. It’s a beautiful dish that looks as good as it tastes, making it perfect for everyday meals or festive gatherings. With the earthy notes of roasted vegetables, the creaminess of feta, and the bright pop of pomegranate seeds, this salad offers a unique and nutritious way to enjoy seasonal produce. Whether served as a side or main course, it’s sure to become a favorite in your kitchen.

Roasted Beet and Sweet Potato Salad with Pomegranate Seeds and Feta

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

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For the Roasted Vegetables:

• 2 medium beets, peeled and cut into wedges
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Salad Base:

• 4 cups mixed greens (arugula, baby spinach, or spring mix)
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• ½ cup pomegranate seeds (arils)
• ¼ cup chopped walnuts or pecans (optional, for added crunch)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and 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).
2. Place the beet wedges and sweet potato cubes on separate baking sheets (to avoid beet juice staining other vegetables).
3. Drizzle both vegetables with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
4. Toss to coat evenly, then spread in a single layer.
5. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are caramelized and the beets are tender.
6. Let the vegetables cool to room temperature before assembling the salad.

Step 2: Make the Dressing

1. In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), and Dijon mustard.
2. Season with salt and pepper to taste.

Step 3: Assemble the Salad

1. Start with a bed of mixed greens on a large serving platter or individual plates.
2. Scatter the roasted beets and sweet potatoes over the greens.
3. Add the sliced red onion, crumbled feta cheese, and chopped walnuts or pecans (if using).
4. Sprinkle the pomegranate seeds generously on top for bursts of sweetness.

Step 4: Drizzle with Dressing

1. Just before serving, drizzle the balsamic vinaigrette over the salad.
2. Toss lightly to combine, or leave it layered for a more elegant presentation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 320
• Sodium: 420mg
• Protein: 8g