Ingredients:

Salad Base:

2 medium sweet potatoes, peeled and diced

3 medium beets, peeled and diced

2 tbsp olive oil (for roasting)

1 tsp smoked paprika

1 tsp ground cumin

Salt and pepper, to taste

4 cups mixed greens (e.g., arugula, spinach, or spring mix)

1/3 cup crumbled goat cheese

1/4 cup chopped walnuts or pecans (optional: toasted)

1/4 cup pomegranate seeds (optional, for added sweetness)

Dressing:

3 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar (or lemon juice for a tangy twist)

1 tsp honey (or maple syrup for vegan alternative)

1/2 tsp Dijon mustard

Salt and pepper, to taste

Instructions:

Prepare the Vegetables:

Preheat your oven to 400°F (200°C).

Toss the diced sweet potatoes and beets separately in olive oil, smoked paprika, cumin, salt, and pepper. (Roasting separately prevents the beets from staining the sweet potatoes.)

Spread them out on separate parchment-lined baking sheets in a single layer.

Roast the Vegetables:

Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and caramelized. Let cool slightly.

Prepare the Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad:

In a large salad bowl or platter, arrange the mixed greens as the base.

Top with roasted sweet potatoes, roasted beets, crumbled goat cheese, walnuts (if using), and pomegranate seeds for a burst of freshness.

Dress and Serve:

Drizzle the dressing over the salad just before serving. Toss lightly if desired or serve with the dressing on the side.

Notes & Tips

Meal Prep Friendly: You can roast the vegetables up to 3 days in advance and store them in the refrigerator. Add them cold or reheat slightly before assembling.

Substitutions: Swap goat cheese with feta, or use a plant-based cheese for a vegan option. Replace walnuts with sunflower seeds for a nut-free version.

Protein Boost: Add grilled chicken, chickpeas, or quinoa for a more substantial meal.

Color Contrast: For a visually striking salad, leave the beet skins on during roasting, then peel afterward to preserve vibrant colors.

Mediterranean Touch: Add fresh herbs like parsley or mint for extra flavor.

This salad combines sweet, savory, and tangy elements, making it a satisfying dish for any occasion!