If you’re on the hunt for a hearty yet fresh meal that’s bursting with flavor and texture, you’ve got to try this Roasted Sweet Potato & Beetroot Salad with Quinoa, Kale, Feta, and Pecans Recipe. It’s one of those dishes I keep coming back to—perfectly roasted veggies, nutty quinoa, and that salty tang from feta combined with crunchy pecans. I promise, once you whip this up, it’ll become a staple in your meal rotation.
Why You’ll Love This Recipe
- Balanced Nutrition: Loads of fiber, protein, and healthy fats make this salad satisfying and energizing.
- Simple Prep: Roasting is hands-off and brings out amazing flavor without fuss.
- Versatile Flavor Combo: Sweet, tangy, salty, and crunchy all in one bowl—your taste buds will sing.
- Great for Meal Prep: This salad holds up well in the fridge, so it’s perfect for leftovers or packed lunches.
Ingredients You’ll Need
The ingredients for this Roasted Sweet Potato & Beetroot Salad with Quinoa, Kale, Feta, and Pecans Recipe come together in a way that celebrates textures and flavors. Each component adds something unique, so it’s worth seeking out fresh kale and good-quality feta to really get the best results.
- Quinoa: This tiny grain is a complete protein and soaks up flavors beautifully; using pre-cooked makes weeknight prep a breeze.
- Sweet Potato: Choose firm, bright-orange sweet potatoes; they roast wonderfully and get caramelized edges that add depth.
- Beetroot: Fresh, medium-sized beets with smooth skin roast evenly; peeling before chopping saves any earthy bitterness.
- Olive Oil: Use good-quality olive oil for roasting and dressing—it really makes a difference in flavor.
- Curly Kale: Tough fibrous stems removed and leaves torn; massaging it with dressing softens the leaves perfectly.
- Pecans: Chopped pecans add a buttery crunch; lightly toast them for extra aroma if you have time.
- Raisins: These bring a sweet surprise in every bite, pairing beautifully with the earthiness of the beets.
- Feta Cheese: Use a crumbly feta with good tanginess for that salty counterpoint to the sweet and nutty elements.
- Apple Cider Vinegar: Key for a bright, acidic dressing that balances the richness of the veggies and cheese.
- Lemon Juice: Freshly squeezed lemon juice wakes up the dressing with a fresh citrus zing.
- Salt & Pepper: Simple seasonings to elevate all the natural flavors.
Variations
I love how flexible the Roasted Sweet Potato & Beetroot Salad with Quinoa, Kale, Feta, and Pecans Recipe is. Feel free to swap ingredients based on what you have or your dietary preferences—it’s fun to make it your own!
- Go Vegan: I’ve made this with tofu feta or just extra nuts instead of cheese—still delicious!
- Seasonal Swaps: Use butternut squash or carrots in place of sweet potato depending on the season for different sweetness.
- Add Protein: Grilled chicken or chickpeas make it more substantial when I want a full meal.
- Nut-Free Version: Sunflower seeds or pumpkin seeds worked great for my niece who can’t have nuts.
How to Make Roasted Sweet Potato & Beetroot Salad with Quinoa, Kale, Feta, and Pecans Recipe
Step 1: Roast the Sweet Potatoes and Beetroot to Perfection
Start by preheating your oven to 400°F (180°C) with fan force if you have it. Peel and chop your sweet potatoes and beetroots into roughly ¾ inch cubes—try to get them close in size so they roast evenly. Toss the veggies in olive oil, salt, and pepper right on a baking sheet, then spread them out so they’re in a single, even layer. Roast for 30 to 35 minutes, turning once halfway through, until they’re tender and developing lovely golden edges. This roasting step is where the magic happens—don’t rush it!
Step 2: Prepare the Quinoa While Vegetables Roast
While your veggies are in the oven, cook the quinoa following the package instructions—or save some from a previous batch if you want to save time. Fluffy, cooked quinoa adds a lovely nutty backdrop to the salad, and it absorbs the dressing beautifully. I always fluff mine with a fork to keep it light and separate.
Step 3: Whisk Up the Bright Dressing and Massage the Kale
In a small bowl or shaker jar, whisk together extra virgin olive oil, apple cider vinegar, freshly squeezed lemon juice, salt, and pepper. Now, here’s a little trick I discovered: pour half the dressing over your torn kale leaves and use your hands to massage it in thoroughly. It sounds odd at first, but massaging kale softens its fibres, removing bitterness and making it way more delicious and easy to eat.
Step 4: Toss Everything Together and Serve
Once roasted and cooled slightly, add the cooked quinoa, sweet potato, beetroot, crumbled feta, raisins, chopped pecans, and the remaining dressing to your bowl with the kale. Give everything a gentle toss so the flavors can mingle. I like to top mine with a bit more feta for the perfect salty finish. Then dig in—you’re in for a delightful salad experience.
Pro Tips for Making Roasted Sweet Potato & Beetroot Salad with Quinoa, Kale, Feta, and Pecans Recipe
- Don’t Skip Massaging the Kale: It’s the key to turning tough kale into hearty but tender greens you’ll want to eat.
- Even Veggie Chopping: Cutting sweet potatoes and beets into uniform pieces ensures even roasting and perfect texture.
- Toast Pecans Lightly: A quick toast in a dry pan amps up their flavor and crunchiness, trust me on this one.
- Be Careful with Dressing Amount: Start with less and add more as needed—overdressing can water down flavors and texture.
How to Serve Roasted Sweet Potato & Beetroot Salad with Quinoa, Kale, Feta, and Pecans Recipe
Garnishes
I love finishing this salad with a sprinkle of extra crumbled feta for that creamy contrast, and sometimes a handful of fresh herbs like parsley or mint adds a lively, fresh note. A light drizzle of good quality extra virgin olive oil right before serving always gives a nice sheen and flavor boost.
Side Dishes
This salad stands beautifully on its own but pairs wonderfully with simple grilled chicken or fish. I’ve also served it alongside warm crusty bread and a bowl of soup for a cozy, balanced meal.
Creative Ways to Present
For special occasions, I like to create vibrant layered glass bowls showing off the colors of roasted sweet potato, beetroot, and quinoa, then top with crumbled feta and nuts. Individual mason jar salads also look stunning and make entertaining easy and stylish.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually keep some dressing separate if I plan to eat it later to avoid soggy kale, then toss it fresh before serving.
Freezing
I don’t recommend freezing this salad because the texture of kale and roasted veggies changes after thawing. But cooked quinoa freezes well if you want to prep in advance.
Reheating
If you want to warm it up, I reheat just the roasted sweet potato and beetroot in the oven or microwave, then toss with fresh kale and dressing. This helps keep the kale fresh and the feta intact.
FAQs
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Can I use pre-cooked beets instead of roasting fresh ones?
Absolutely! Pre-cooked beets can save time and still taste great. Just chop them into cubes and add at the mixing stage. You might want to reduce or omit some roasting oil since they’re already soft.
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Is this salad suitable for meal prep?
Yes! This salad keeps well and tastes even better after sitting for a few hours as the flavors develop. Just store the dressing separately if getting ready far in advance to keep the kale crisp.
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Can I substitute pecans with other nuts?
Definitely, walnuts or almonds work beautifully here. If you want extra crunch, lightly toast whichever nuts you pick before adding them.
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How do I make the salad vegan?
Swap the feta for a vegan cheese alternative or cubed firm tofu. You can also increase the nuts or add avocado slices to keep that creamy, rich texture.
Final Thoughts
This Roasted Sweet Potato & Beetroot Salad with Quinoa, Kale, Feta, and Pecans Recipe has become one of my go-to meals whenever I want something nourishing but full of exciting flavors. It’s one of those recipes that feels like a warm hug on a plate — colorful, comforting, and healthy all at once. I hope you’ll enjoy making it as much as I do, and that it brings a little extra joy and ease to your kitchen!
Print
Roasted Sweet Potato & Beetroot Salad with Quinoa, Kale, Feta, and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings (4-6 as a side)
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and nutritious roasted sweet potato and beetroot salad featuring a hearty base of quinoa, kale, crumbled feta, pecans, and sweet raisins, all tossed in a tangy apple cider vinegar and lemon dressing. This salad is easy to prepare, packed with flavor, and perfect as a wholesome lunch or side dish.
Ingredients
Salad
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 1 large sweet potato, peeled and cut into cubes
- 2 medium beetroots, peeled and cut into cubes
- 1 tablespoon olive oil (for roasting)
- 3-4 curly kale leaves, torn and stems removed
- 1/4 cup pecans, chopped
- 1/4 cup raisins
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
Dressing
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced
Instructions
- Prepare Vegetables: Preheat oven to 400°F (180°C) fan-forced. Peel the sweet potato and beetroots, then chop into ¾ inch cubes to ensure even roasting.
- Roast Vegetables: Place the chopped sweet potato and beetroot on a baking sheet. Toss with 1 tablespoon 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.
- Cook Quinoa: While the vegetables roast, cook quinoa according to package instructions or use pre-cooked quinoa if available.
- Make Dressing: Whisk together extra virgin olive oil, apple cider vinegar, and lemon juice in a small bowl or shake together in a jar with a lid until combined.
- Massage Kale: In a large mixing or serving bowl, drizzle half the dressing over torn kale leaves. Use your hands to massage and squeeze the kale, breaking down its fibers to soften the texture and enhance flavor.
- Combine Ingredients: Add cooked quinoa, roasted sweet potato, roasted beetroot, crumbled feta, raisins, chopped pecans, and the remaining dressing to the kale. Gently toss to combine all ingredients evenly.
- Serve: Top with extra feta cheese as desired and enjoy immediately or chilled.
Notes
- This salad combines the earthy sweetness of roasted vegetables with the nutty crunch of pecans and the tanginess of feta.
- Massaging the kale makes it softer and easier to digest while enhancing its flavor.
- You can substitute pecans with walnuts or almonds if preferred.
- Quinoa can be prepared ahead of time to reduce meal prep.
- Adjust salt and pepper according to taste.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 10g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg
