Roasted Sweet Potato & Beet Salad with Candied Pecans & Orange Dressing

This Roasted Sweet Potato & Beet Salad with Candied Pecans & Orange Dressing is a delightful combination of earthy, sweet, and citrusy flavors. The caramelized edges of roasted sweet potatoes and beets contrast beautifully with crunchy, spiced candied pecans, while the bright and tangy orange dressing ties everything together. Whether you’re looking for a healthy lunch, a festive side dish, or a meal-prep-friendly salad, this dish is packed with nutrition, vibrant colors, and bold flavors.

Ingredients Needed

For the Roasted Vegetables:

• 2 medium sweet potatoes, peeled and cubed
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cinnamon (optional, for warmth)

For the Candied Pecans:

• 1/2 cup pecans
• 1 tablespoon butter
• 1 tablespoon maple syrup or honey
• 1/4 teaspoon cinnamon
• Pinch of salt

For the Orange Dressing:

• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad Assembly:

• 4 cups mixed greens (such as arugula, spinach, or kale)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup dried cranberries or pomegranate arils
• 1/4 cup red onion, thinly sliced

Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes and Beets

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and beets with olive oil, salt, black pepper, and cinnamon (if using). Spread them in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Make the Candied Pecans

While the vegetables are roasting, heat a small skillet over medium heat. Add the butter, maple syrup (or honey), cinnamon, and a pinch of salt. Stir until melted, then add the pecans. Cook for 2-3 minutes, stirring frequently, until the pecans are coated and slightly toasted. Transfer to parchment paper and let cool.

Step 3: Prepare the Orange Dressing

In a small bowl, whisk together the fresh orange juice, olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until well combined. Set aside.

Step 4: Assemble the Salad

In a large salad bowl, add the mixed greens. Top with the roasted sweet potatoes and beets, crumbled feta cheese (if using), dried cranberries or pomegranate arils, red onion, and candied pecans. Drizzle with the orange dressing and toss gently to combine.

Step 5: Serve and Enjoy

Serve immediately as a light meal or side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate until ready to serve.

Why This Recipe Works

• Balance of flavors: Sweet, earthy, tangy, and nutty flavors create a harmonious dish.
• Texture contrast: The roasted vegetables, crunchy pecans, and crisp greens add satisfying variety.
• Nutrient-rich: Packed with fiber, vitamins, and antioxidants for a wholesome meal.
• Make-ahead friendly: Roast the vegetables and make the dressing in advance for easy assembly.

Variations & Customizations

Classic Version

Follow the recipe as written for a well-balanced, flavorful salad.

Protein-Packed Version

Add grilled chicken, roasted chickpeas, or quinoa for extra protein.

Vegan Version

Omit the feta cheese and use maple syrup instead of honey in the dressing.

Nut-Free Version

Swap pecans for toasted sunflower seeds or pumpkin seeds for crunch.

COOKING Note

For the best caramelization, spread the sweet potatoes and beets in a single layer with space between them. Overcrowding the pan can cause steaming instead of roasting.

Serving Suggestions

This salad pairs well with grilled proteins like salmon or chicken. Serve it alongside warm crusty bread or a bowl of soup for a satisfying meal.

Helpful Tips

• Roast the vegetables separately to prevent beets from staining the sweet potatoes.
• Use freshly squeezed orange juice for the best flavor in the dressing.
• Let the pecans cool completely before adding to the salad to keep them crunchy.
• Massage kale if using to make it more tender and flavorful.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 8g
• Sodium: 280mg
• Carbohydrates: 45g
• Fat: 18g
• Fiber: 7g

Common Mistakes to Avoid

• Overcooking the vegetables: They should be tender but not mushy.
• Skipping the pecan cooling step: Warm pecans may clump together.
• Not seasoning adequately: Adjust salt, pepper, and citrus in the dressing to taste.
• Dressing too early: Add dressing just before serving to keep the greens fresh.

Conclusion

This Roasted Sweet Potato & Beet Salad with Candied Pecans & Orange Dressing is a delightful way to enjoy wholesome ingredients with bold, fresh flavors. Whether you’re making it for a festive gathering or a weeknight dinner, its combination of sweet, savory, and tangy elements makes it a standout dish. Give it a try and customize it to your liking!

Frequently Asked Questions (FAQs)

Q: Can I make this salad ahead of time?

A: Yes! Store components separately and assemble just before serving for the best texture.

Q: What can I substitute for beets?

A: Try using roasted carrots, butternut squash, or golden beets for a variation.

Q: How do I store leftovers?

A: Keep in an airtight container in the fridge for up to 3 days, storing dressing separately.

Q: Can I use store-bought candied pecans?

A: Absolutely! If short on time, store-bought candied pecans work well.

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