Fall Roasted Sweet Potato & Beet Salad

Nothing makes me happier than a nice hardy salad for lunch or dinner! Adding roasted sweet potatoes is one of my favorite ways to make a salad more filling! Plus, it’s loaded with tons of fiber and antioxidants. ⭐️

Fall Roasted Sweet Potato & Beet Salad

Fall Roasted Sweet Potato & Beet Salad


  • 3 small beets cut into bit size cubes
  • 1 large sweet potato cut into bit size cubes
  • 2 large handfuls of spinach shopped
  • 1 bundle of kale washed and chopped
  • 1/2 cup dried unsweetened cranberries
  • Sprinkle of goat cheese
  • 1 peach- sliced thin
  • Handful of sprouts of your choice
  • Handful toasted pumpkin seeds


  • 1/2 lemon juiced
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • Elderberry vinegar – @soschefs
  • Ginger vinegar- @soschefs ** you can use apple cider vinegar** Salt and pepper to taste
  • 4 tablespoons of cold pressed olive oil


  • Turn over on 375F
  • Put beets and sweet potato in separate bowls. Toss in olive oil, salt and pepper.
  • Put onto 2 small baking sheets and bake for 20-30 min or until booked through (prick with a fork)
  • Remove and set aside to let cool.
  • Add kale to the salad bowl and massage with olive oil.
  • Add in spinach and toss.
  • For dressing – add in all ingredients and mix well.
  • Add in the rest of the ingredients, including the dressing. Toss well and serve !

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Fall Roasted Sweet Potato & Beet Salad