This Roasted Beet and Sweet Potato Salad with Baby Kale and Balsamic Dressing is a vibrant, nutrient-rich fall dish that brings together earthy roasted beets, sweet potatoes, and fresh baby kale.
Tossed with a tangy balsamic dressing and topped with creamy goat cheese, toasted nuts, and sweet dried cherries, this salad has the perfect balance of flavors and textures. Ideal as a light main or side, it’s as visually stunning as it is delicious—perfect for autumn gatherings or a cozy weeknight meal!
Roasted Beet and Sweet Potato Salad with Baby Kale and Balsamic Dressing
Ingredients
- 2 medium beets, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 3 tablespoons extra virgin olive oil, divided
- Salt and pepper, to taste
- 4 cups baby kale or mixed greens
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled goat cheese or feta (optional)
- 1/4 cup chopped pecans or walnuts, toasted
- 1/4 cup dried cherries or cranberries
Balsamic Dressing
- 3 tablespoons Traditional Aged Balsamic Vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
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Preheat Oven: Preheat the oven to 400°F (200°C).
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Roast the Vegetables: Toss the cubed beets and sweet potato with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized, flipping halfway through.
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Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
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Assemble the Salad: In a large bowl, combine the baby kale, roasted beets and sweet potato, red onion slices, and dried cherries or cranberries. Drizzle with the balsamic dressing and toss gently to combine.
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Serve: Top with crumbled goat cheese or feta and toasted pecans or walnuts for added richness and crunch. Serve warm or at room temperature.
This salad is colorful, nutritious, and full of fall flavor! The roasted beets and sweet potato bring a rich earthiness, complemented by the tangy balsamic dressing and the creamy goat cheese.