This Sweet Potato Beet Salad is full of color, flavor, and texture! Feta cheese, crunchy walnuts, and caramelized onions take it to the next level, and the honey balsamic dressing brings it all together!
This roasted vegetable salad has so many layers of flavor, once you try it you'll want to make it again and again!
We love this recipe because it's hearty and filling, which makes it perfect as a fall lunch or dinner or served as a side dish. It's made with a handful of simple ingredients, and is easy to customize!
Ingredients and notes
- Arugula. You can use any greens you like- spinach, lettuce, kale, etc. We just like the light bitterness that arugula has.
- Feta cheese. You can use another white chees you like, or dairy-free feta if needed.
- Honey. Or substitute with maple syrup.
- Walnuts. Can be substitute with other nuts like pecans, or almonds, or seeds like pumpkin seeds.
- Spices. Optional, but we like to use cinnamon and ground coriander to give more flavor.
How to make it
Pre-heat oven to 350ºF (180ºC). Chop the beet and sweet potato into cubes, and slice the red onion. Add to a baking tray, drizzle with olive oil, and sprinkle salt and spices. Mix to coat.
Bake for 30 minutes. Then, add chopped walnuts and continue baking for 10 more minutes, until the nuts are toasted, and the vegetables are soft.
Let the roasted vegetables cool on the side while preparing the dressing.
To a small bowl, add all of the ingredients for the dressing and whisk until well mixed.
To a plate, add your greens of choice and toss with ⅔ of the dressing. Then, add the roasted vegetables, walnuts, and cheese on top, and drizzle the remaining dressing. Serve right away!
- Add the veggies and cheese on the top. Dress the greens with the dressing first, then layer the rest of the ingredients on top. This makes for a better presentation!
- Make this recipe vegan by using dairy-free feta or another white vegan cheese of choice.
- Skip the nuts to make this recipe nut-free. Or add seeds instead! Think pumpkin seeds, sunflower seeds, etc.
- Once the salad is assembled, serve it straight away! Like any salad, this one is the best in the few hours after it was made.
- Change it up! This sweet potato beet salad is pretty versatile, and that's the fun of it. Good add-ins would be avocado, fresh fruits like apples, cooked grains like quinoa, etc.
You can make the dressing and roast the vegetables a few days before making the salad. Keep in mind that once everything is assembled and drizzled with the vinegarette, it won't last more than a couple of hours.
It's best to serve it cold so you can prevent the greens from getting soggy and wilted. I suggest waiting for the vegetables to cool to room temperature, and then adding them to the salad.
We love to serve this salad alongside some crusty bread, pesto pasta, or even a cup of soup like this potato leek soup. If you're wanting to add more protein, you can make our smoky tofu, or perhaps serve with this air fryer beyond burger.
More Easy Salad Recipes
Roasted Brussels Sprouts with Pecans and Cranberries
Sweet Potato Beet Salad with Feta
- 1 medium sweet potato, cubed
- 1 medium beet, cubed
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Freshly cracked black pepper
- ¼ teaspoon ground cinnamon (optional)
- ½ teaspoon ground coriander (optional)
- 1 cup walnuts, roughly chopped (or sub with seeds to make it nut-free)
- 4 cups greens of choice (we use arugula)
- ⅓ cup crumbled feta cheese (use vegan if needed)
- 2 tbsp olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- Freshly cracked black pepper
- Pre-heat oven to 350F (180C). Layer a piece of parchment paper onto a baking sheet. Add the cubed sweet potato, beet, and red onion. Drizzle with olive oil and season with salt, black pepper, cinnamon (optional), and ground coriander (optional). Toss to combine and bake for 30 minutes, stirring halfway through.
- After 30 minutes, take the vegetables out of the oven and add to them the chopped walnuts. Bake for 10 more minutes, or until the walnuts are toasted, and the vegetables are soft. Set aside to cool.
- In the meantime, prepare the dressing. To a small bowl, add all of the ingredients- olive oil, balsamic vinegar, honey or maple syrup, mustard, salt, and black pepper. Mix until well combined.
- To a salad plate, add your greens of choice and toss with ⅔ of the dressing. Add the cooled vegetables and walnuts on top, followed by the crumbled feta cheese. Drizzle the remaining dressing all over and serve right away!
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
This salad is one of my favorites! I love how the feta and sweet potato fit together.
Yes, me too! Glad you liked it!
This salad was as beautiful as it was delicious! The flavors and textures melded well. The dressing was so tasty that I made entire jar of it to keep on hand! I made it as the recipe was written other than adding some mixed greens to the arugula for variety. I have already shared the recipe with a few of my friends!
Hi, Reggie! I am so glad you enjoyed the recipe and thanks for the amazing review!