Introduction
As the days grow shorter and the weather turns cooler, autumn brings a wave of rich flavors that can be enjoyed in the form of vibrant, healthy meals. Lina Vexley’s vibrant autumn salad captures the essence of the season, combining the freshest autumn ingredients into one delicious dish. This salad is not only packed with color but also offers a perfect balance of nutrients. Whether you’re preparing for a fall gathering or simply seeking a healthy seasonal meal, this salad is ideal for showcasing the flavors of the harvest. With roasted vegetables, crisp greens, and a tangy dressing, it’s a delightful addition to any autumn spread.
Vibrant Autumn Salad
Ingredients
- 1 small sweet potato peeled and cubed
- 1 medium beetroot peeled and cubed
- 2 cups mixed greens such as arugula, spinach, or kale
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts chopped
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). Toss the sweet potato and beetroot cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
- While the vegetables are roasting, prepare the maple vinaigrette by whisking together maple syrup, apple cider vinegar, and a tablespoon of olive oil in a small bowl.
- In a large bowl, combine the mixed greens, roasted sweet potatoes, beets, pomegranate seeds, and chopped walnuts.
- Drizzle the maple vinaigrette over the salad and toss gently to coat all the ingredients. Serve immediately, or refrigerate for 10 minutes to allow the flavors to meld.
Notes
Nutrition
How to Make the Recipe
To begin, preheat your oven to 400°F (200°C). Peel and cube the sweet potato and beetroot, then toss them with olive oil, salt, and pepper. Spread the cubes evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
While the vegetables are roasting, prepare the maple vinaigrette. In a small bowl, whisk together maple syrup, apple cider vinegar, and olive oil to create a smooth, tangy dressing.
Once the vegetables are ready, let them cool slightly. In a large bowl, combine the roasted sweet potatoes and beets with the mixed greens, pomegranate seeds, and chopped walnuts. Drizzle the maple vinaigrette over the salad and toss gently to combine all the flavors.
This salad is best served immediately, but you can refrigerate it for 10 minutes to allow the flavors to meld. For added protein, you can top the salad with grilled chicken or crumbled feta.
Conclusion
This vibrant autumn salad is a delightful celebration of the season, combining the natural sweetness of roasted sweet potatoes and beets with the tartness of pomegranate and the crunch of walnuts. With a simple maple vinaigrette, the salad brings together the perfect balance of flavors and textures. Whether you’re hosting a fall gathering or enjoying a wholesome meal at home, this salad is sure to impress. Healthy, vibrant, and full of autumnal goodness, it’s a must-have addition to any seasonal meal.