Description:
This hearty roasted vegetable salad combines the flavors of sweet potatoes, beets, carrots, and pumpkin with a fresh bed of arugula or spinach. Tossed in a simple yet flavorful dressing, this salad is packed with nutrients, vibrant colors, and textures. Perfect as a main or side dish, this salad is both wholesome and satisfying, offering a comforting way to enjoy roasted veggies all year round!
Detailed Recipe:
Ingredients:
- 1 medium sweet potato, diced
- 1 beet, peeled and diced
- 2 carrots, sliced
- 1 cup pumpkin, diced
- 2 cups fresh arugula or spinach
Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup or honey (optional)
- Salt and black pepper, to taste
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: Dice the sweet potato, beet, carrots, and pumpkin into bite-sized pieces. Spread them on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper.
- Roast the Vegetables: Roast the vegetables in the oven for 25-30 minutes or until they’re tender and lightly caramelized. Remove from the oven and let cool slightly.
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup (if using), salt, and pepper.
- Assemble the Salad: Arrange fresh arugula or spinach on a large plate. Top with the roasted vegetables, then drizzle the dressing over the salad.
- Serve & Enjoy: Serve immediately for a warm salad or refrigerate and serve cold. This salad works well as a main dish or a side!
