Fall Harvest Roasted Beet, Sweet Potato, Apple, Cranberry, Quinoa Salad - Healthy Thanksgiving Side

feta cheese

🥗Healthier: goat cheese

💰Cheaper: omit cheese

Goat cheese provides a tangy flavor while being lower in calories than feta.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are less sweet and lower in sugar.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutrient-dense and add crunch without the cost of walnuts.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a whole grain with a nutty flavor, while brown rice is more economical.

Cook 1/2 cup of quinoa in a rice cooker with 1 cup of water.

Preheat the oven to 425°F (218°C) and line a baking sheet with aluminum foil.

Peel the sweet potato and beet, then dice them into small pieces, keeping them separate to avoid color bleeding.

Dice a red onion and an apple, leaving the skin on the apple for color.

Drizzle olive oil over the diced sweet potato and beet, then toss to coat.

Add 1 teaspoon of cinnamon to the sweet potato and toss to coat evenly.

Spread the sweet potato and beet on the baking sheet, keeping them separate, and roast for 25 minutes or until tender.

While the vegetables roast, mix the dressing by combining 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 2 teaspoons of honey, 1 teaspoon of Dijon mustard, and salt and pepper to taste in a mason jar and shake well.

Once the quinoa is cooked, let it cool down before combining it with the roasted vegetables, diced apple, 1/4 cup of feta cheese (optional), 1/4 cup of dried cranberries, and 1/4 cup of chopped pecans in a large bowl.

Add 3 ounces of salad greens (spring mix) to the bowl, pour the dressing over, and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens