Irresistible Roasted Root Veg Harvest Salad for a Healthy Feast
Author:meryem
Total Time:45 minutes
Yield:4 servings 1x
Description
Savor a Roasted Root Veg Salad, perfect for your healthy feast. Discover vibrant flavors and seasonal goodness in every bite. Enjoy this wholesome dish!
Ingredients
Scale
2 medium sweet potatoes, peeled and cubed
2 large carrots, peeled and sliced
1 medium red onion, cut into wedges
2 medium beets, peeled and diced
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste
4 cups mixed greens (arugula, spinach, and kale)
½ cup feta cheese, crumbled (optional)
¼ cup dried cranberries or raisins
¼ cup pumpkin seeds
1 tablespoon balsamic vinegar or your favorite dressing
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, toss the sweet potatoes, carrots, red onion, and beets with olive oil, thyme, salt, and pepper.
Spread your vegetable mixture onto a baking sheet in a single layer.
Roast in the oven for about 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
While they’re roasting, prepare your greens in a large salad bowl.
Once the veggies are done, allow them to cool for a few minutes before adding them to the greens.
Top the salad with feta cheese, cranberries, and pumpkin seeds. Drizzle with balsamic vinegar and toss gently.
Serve immediately, or let it chill for an hour for even more flavor infusion.
Notes
A warm and inviting Roasted Root Vegetable Harvest Salad filled with seasonal flavors, perfect for your fall table.
