Sweet Potato, Beet, and Apple Salad with Walnut and Honey Dijon Dressing

Introduction

This Sweet Potato, Beet, and Apple Salad with Walnut and Honey Dijon Dressing is a vibrant and nourishing dish that brings together the best of autumn flavors. With a combination of sweet, earthy, and tangy elements, this salad is perfect for any occasion, from a wholesome lunch to a standout side at your next dinner party. The roasted sweet potatoes and beets pair beautifully with the crispness of fresh apples, while the honey Dijon dressing, enriched with crunchy walnuts, adds a flavorful and satisfying finish. It’s a salad that is as nutritious as it is delicious, offering a wealth of antioxidants, healthy fats, and dietary fiber.


Ingredients:

For the Salad:

  • 2 medium sweet potatoes, peeled and diced
  • 3 medium beets, peeled and diced
  • 2 crisp apples (such as Honeycrisp or Fuji), thinly sliced
  • 4 cups mixed salad greens (arugula, spinach, or your preferred mix)
  • ½ cup crumbled feta cheese (optional for added creaminess)
  • ¼ cup dried cranberries
  • ½ cup toasted walnut halves
  • 2 tablespoons olive oil (for roasting)
  • Salt and freshly ground black pepper, to taste

For the Honey Dijon Dressing:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and freshly ground black pepper, to taste

Preparation

Step 1: Roast the Sweet Potatoes and Beets

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the diced sweet potatoes and beets with 2 tablespoons of olive oil, salt, and pepper.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Roast for 25-30 minutes, or until tender and slightly caramelized, turning halfway through the cooking time. Remove from the oven and allow to cool slightly.

Step 2: Prepare the Dressing

  1. In a small mixing bowl, combine the olive oil, honey, Dijon mustard, apple cider vinegar, and lemon juice.
  2. Whisk until the dressing is emulsified and smooth.
  3. Season with salt and freshly ground black pepper to taste. Adjust the flavors as needed, adding more honey for sweetness or mustard for a sharper kick.

Step 3: Assemble the Salad

  1. In a large salad bowl, arrange the mixed greens as the base layer.
  2. Scatter the roasted sweet potatoes and beets over the greens.
  3. Add the thinly sliced apples, crumbled feta cheese (if using), dried cranberries, and toasted walnut halves.

Step 4: Dress the Salad

  1. Drizzle the Honey Dijon dressing over the salad.
  2. Toss gently to ensure all the ingredients are well coated.

Step 5: Serve and Enjoy

  1. Transfer the salad to a serving platter or individual plates.
  2. Serve immediately while the roasted vegetables are still warm, or chill for a cool, refreshing version.

Cooking Note:

  • Roasting Time Variations: If your sweet potatoes and beets are on the larger side, they may take slightly longer to cook. Always test for doneness with a fork.
  • Peeling Beets: To avoid staining your hands when peeling beets, consider using disposable gloves. Alternatively, peel them under running water to minimize the mess.

Serving Suggestions:

  • Serve this salad alongside grilled chicken or salmon for a hearty meal.
  • Pair it with a warm, crusty bread and a cup of butternut squash soup for a comforting fall or winter dinner.
  • For a plant-based meal, skip the feta cheese and consider adding roasted chickpeas for extra protein.

Tips:

  1. Make Ahead: You can roast the sweet potatoes and beets ahead of time and store them in an airtight container in the refrigerator for up to 3 days. Add the apples and dressing just before serving to maintain freshness.
  2. Apple Varieties: Choose firm and slightly tart apples like Granny Smith if you prefer a tangier flavor, or go for Honeycrisp or Fuji for more sweetness.
  3. Customizing Nuts: If you are not a fan of walnuts, you can substitute with pecans, almonds, or even sunflower seeds for a different crunch.
  4. Add Grains: To make the salad more filling, consider adding cooked quinoa, farro, or wild rice.

Prep Time:

  • 15 minutes

Cooking Time:

  • 30 minutes

Total Time:

  • 45 minutes

Nutritional Information (per serving, approximately):

  • Calories: 320
  • Protein: 7g
  • Sodium: 210mg

Conclusion

This Sweet Potato, Beet, and Apple Salad with Walnut and Honey Dijon Dressing is an irresistible mix of flavors and textures, perfect for any meal or as a side dish. With its beautiful presentation and nutritious ingredients, it’s a salad that can easily impress your guests while providing a delightful taste of the season’s best produce.

 

Print
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Sweet Potato, Beet, and Apple Salad with Walnut and Honey Dijon Dressing


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale

For the Salad:

  • 2 medium sweet potatoes, peeled and diced
  • 3 medium beets, peeled and diced
  • 2 crisp apples (such as Honeycrisp or Fuji), thinly sliced
  • 4 cups mixed salad greens (arugula, spinach, or your preferred mix)
  • ½ cup crumbled feta cheese (optional for added creaminess)
  • ¼ cup dried cranberries
  • ½ cup toasted walnut halves
  • 2 tablespoons olive oil (for roasting)
  • Salt and freshly ground black pepper, to taste

For the Honey Dijon Dressing:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

Step 1: Roast the Sweet Potatoes and Beets

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the diced sweet potatoes and beets with 2 tablespoons of olive oil, salt, and pepper.
  4. Spread the vegetables in a single layer on the prepared baking sheet.
  5. Roast for 25-30 minutes, or until tender and slightly caramelized, turning halfway through the cooking time. Remove from the oven and allow to cool slightly.

Step 2: Prepare the Dressing

  1. In a small mixing bowl, combine the olive oil, honey, Dijon mustard, apple cider vinegar, and lemon juice.
  2. Whisk until the dressing is emulsified and smooth.
  3. Season with salt and freshly ground black pepper to taste. Adjust the flavors as needed, adding more honey for sweetness or mustard for a sharper kick.

Step 3: Assemble the Salad

  1. In a large salad bowl, arrange the mixed greens as the base layer.
  2. Scatter the roasted sweet potatoes and beets over the greens.
  3. Add the thinly sliced apples, crumbled feta cheese (if using), dried cranberries, and toasted walnut halves.

Step 4: Dress the Salad

  1. Drizzle the Honey Dijon dressing over the salad.
  2. Toss gently to ensure all the ingredients are well coated.

Step 5: Serve and Enjoy

  1. Transfer the salad to a serving platter or individual plates.
  2. Serve immediately while the roasted vegetables are still warm, or chill for a cool, refreshing version.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 320
  • Sodium: 210mg
  • Protein: 7g

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