Roasted Sweet Potato & Beetroot Salad

This delicious roasted sweet potato beetroot salad is made with a hearty base of kale, quinoa, feta and pecans. It’s easy, healthy, and so satisfying! 

As soon as the weather cools down, I am all about hearty, satisfying salads packed with nutritious, seasonal ingredients. This kale salad made with quinoa, dried raisins, feta cheese, and pecans ticks all those boxes!

This recipe can easily be enjoyed as a meal with some protein on top or as a side salad – serving 2 or 4, respectively. Because kale doesn’t get soggy like other leafy greens, it’s actually a great option to make in advance.

Whether you want to make a salad for your weekly meal prep or a few hours earlier for a holiday dinner. This salad recipe is a great make ahead option!

This roast beetroot and sweet potato salad is vegetarian, with gluten-free, dairy-free, and vegan options provided in the recipe card.

I hope you love it as much as I do 🙂

Ingredients Needed

All you need to make this sweet potato beetroot salad recipe are 10 simple ingredients. If needed, you can always swap the grains/ nuts seeds for a different type— depending what you have!

• Beetroot
• Sweet potato
• Kale— curly or lacinato
• Quinoa
• Raisins
• Feta cheese
• Pecan nuts
• Extra virgin olive oil
• Apple cider vinegar
• Lemon 

Recipe Modifications & Ingredient Swaps

This salad recipe can be made so many different ways. Here are a few ways to change it to suit your needs:

• While freshly roasted beetroot tastes best in this recipe, you can use precooked beets if needed. 
• Any cooked whole grain will work in place of the quinoa; wild rice, couscous or farro would all work well. Otherwise you can use a can of brown lentils instead (my fave!)
• Sub rocket (arugula) greens or baby spinach for the kale if you prefer.
• For a vegan version f this recipe – swap feta cheese for a non dairy alternative.
• Pecans can be swapped with another nut – I’d recommend walnuts or almonds. Or you could use roasted pumpkin seeds instead!

How to make the best sweet potato & beetroot salad

Roast the vegetables: Peel both the beets and sweet potato into ¾ inch cubes. Place onto the baking sheet and toss in olive oil, salt, and pepper. Spread in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork tender. Note: You can leave the skin on the sweet potato if you prefer.

Quinoa: Cook quinoa according to package directions or use pre-cooked quinoa if you have some on hand.

Vinaigrette dressing: whisk all the dressing ingredients together in a small bowl or shaking together in a jar with a lid. Set aside.

Massage the kale: Drizzle over half the dressing and then really get in there with your hands and squeeze and massage it all together (similar to how you would knead dough). Massaging dressing into kale helps to break down the tough fibres in the leafy green, making it much softer, tastier, and easier to digest.

Mix everything together: Add the spinach, onion, lentils and roasted vegetables to a large serving dish or mixing bowl. Top with roasted pumpkin seeds, feta cheese and drizzle with the dressing. Toss to combine well and serve!

How to prepare this ahead of time

Cook the quinoa, and roast the sweet potatoes and beetroots the day before serving. You can also massage the kale leaves a day prior as well. Store everything in separate airtight containers in the fridge and add the remaining ingredients just before serving.  Personally, I like to batch cook my quinoa and freeze in 1 cup cooked portions in the freezer.

How long will this recipe keep in the fridge?

This roast sweet potato, beetroot and feta salad can be made in advance and stored in an airtight container for about 3 days in the fridge. Kale holds up well and doesn’t go soggy like other leafy greens.

What To Serve With This Side Dish

Because this recipe is a source of complex carbohydrates (sweet potatoes, beetroots and quinoa) and healthy fats (pecans and dressing), I recommend serving this with some non-starchy vegetables and a quality protein to balance out your meal. Some ideas:

• Pair with some simple seafood, like baked salmon or garlic-sautéed prawns (shrimp).
• Top with some boiled eggs
• Serve with simple meats or poultry, like grilled chicken or meatballs.
• Pair with plant-based protein sources, like baked tofu or tempeh
• Pair with other roasted veggies, like broccoli or cauliflower.

More roasted vegetable salad recipes:

Roasted Beetroot & Pumpkin Salad

Roasted Sweet Potato & Halloumi Salad

Moroccan Cauliflower with Coriander Yoghurt Sauce

Miso Glazed Pumpkin + Kale Salad

If you try this sweet potato beetroot salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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