As soon as the weather starts to cool down, we start thinking about warming fall recipes. We are talking about soups, stews, and savory warm salads. You roast some parsnips, beets, sweet potatoes, squash, or other fall vegetables and toss them with some whole grains and sturdy greens. In the case of this fall harvest salad, you roast some golden beets and sweet potatoes before tossing them with quinoa and mixed greens. You can also use kale and bulgur wheat if you have those items on hand. You can also use couscous or wild rice in place of quinoa.
This works great as an entree salad, side salad, or meal prep dish for a couple days. If you decide to meal prep this salad, though, we recommend that you use kale, as it doesn’t get soggy like other greens. If you plan to eat this right away, use the mixed greens in the recipe ingredients. Additionally, do not dress the salad if you meal prep, as that will cause all of the ingredients to get a little soggy. We don’t know about you, but we’d prefer to not eat a soggy salad!
Roasting the vegetables is the time-consuming part of this recipe. beets can take a while to roast, so cut them uniformly and on the thinner side. The same rule applies for the sweet potatoes. You want the vegetables to roast evenly, so make sure to spread them in an even layer on a baking sheet. If you do that, they should take about 30-35 minutes to roast. Remove them from the oven and allow them to cool slightly before assembling the salad. And remember, you can cook the quinoa, prepare the rest of the ingredients, and make the dressing while the veggies are roasting.
- Prep Time:15m
- Cook Time:35m
- Total Time:50m
- Serves: 4 servings
- Category: Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Salad
- 1 large sweet potato, peeled and cubed
- 2 golden beets, peeled and cubed
- 1 tbsp. olive oil
- sea salt and pepper, to taste
- 1 c cooked quinoa
- 3 c mixed greens
For the Dressing
- 1 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- 1 lemon, juiced
- 1/8 tsp. paprika
- sea salt and pepper, to taste
Instructions
For the Salad
- Preheat your oven to 400º F and prepare the sweet potato and golden beets.
- Place the root veggies on a large baking sheet, toss in olive oil, sea salt, and pepper, and bake for 30-35 minutes, or until fork tender.
- While the vegetables are roasting, you can cook the quinoa according to the package instructions.
- Remove the root veggies from the oven once they are done and allow them to cool for five to 10 minutes. Add them to a large bowl with one cup of cooked quinoa and the mixed greens (or kale). Set aside while you prepare the dressing.
For the Dressing
- Add all of the ingredients to a small bowl and whisk to combine.
- Pour over the salad and toss well to ensure all the ingredients are evenly coated. Serve and enjoy.
