This hearty autumn salad is perfect for Thanksgiving. It combines greens, roasted sweet potatoes, crispy beet chips, red onions, goat cheese, and sunflower/pumpkins seeds tossed in a fresh tangy cranberry vinaigrette. Vegetarian and gluten-free.
While there is definitely something to be said for classic, tried and true recipes, I’m all about keeping it fresh. For this salad, I took several classic Thanksgiving ingredients and combined them to create something new. And I’m glad I did, because it is SO GOOD!
I can’t begin to express how excited I am to be releasing this recipe just in time for Thanksgiving. This salad is warm, inviting, and downright earthy. It combines hearty root vegetables with fresh greens, red onions, goat cheese, and sunflower/pumpkin seeds. Topping it off is a vinaigrette starring fresh cranberries.
For the first time in my life, I have a salad I’m eager to share with my family for Thanksgiving. You see, my grandma makes the BEST salads. To no avail, I’ve tried all my life to live up to her salad-making skills. With this salad I think I can say with confidence that I’ve at least come close. I suppose I’ll have to leave that up to the fam to decide.
So what do you need to make this salad? (+ substitutions)
- Greens: I used a baby spinach spring mix, but kale would be great too. Feel free to experiment with whichever greens you like.
- Sweet Potato: I only used one, but you could certainly go with more if you want.
- Beets: You could easily sub out the homemade beet chips for pre-made ones from the store if you don’t want to go through the hassle of preparing them. However they are not difficult to make and undoubtedly taste better fresh. Plus they are so pretty!!
- Olive Oil
- Salt and pepper
- Red onion
- Seeds: I used a mixture of sunflower and pumpkin seeds. You could use one or the other or a combination of the two. Or you could switch up completely and go with pine nuts or even walnuts.
- Goat cheese
- Cranberry vinaigrette: Olive oil, fresh cranberries, balsamic vinegar, Dijon mustard, garlic, thyme (preferably fresh), garlic, and salt.
How do you make roasted sweet potato salad with beet chips and cranberry vinaigrette? (+ tips)
This salad may require a bit more work than others due to the roasted sweet potatoes and beet chips, but it is really very simple and oh so worth it.
Start by preparing the cranberry vinaigrette. Add all the ingredients for the vinaigrette in the bowl of your food processor or blender and pulse until smooth. Set aside. Yep, it’s as simple as that.
Heat oven to 375 degrees. Using a knife or even better a mandoline, if you have one to slice the beets thinly (but not too thin). Using a mandoline helps ensure uniform slices. Place the sliced beets on a greased baking sheet, spray or drizzle with oil, and sprinkle with salt.
Bake beets for 15-20 minutes monitoring them to prevent burning. If they are sliced too thinly they will burn quickly. When they are done they will look like this.
Remove beet slices and raise temperature to 425 degrees. Cut sweet potato into approximately one-inch cubes, spread them on a baking dish, and drizzle with olive oil, salt, and pepper. Bake for 15-20 minutes or until browned. Remove from the oven and set aside.
To assemble the salad, add the greens to a large bowl and top with roasted sweet potatoes, red onion, beet chips, goat cheese, and your choice of seeds or nuts. Toss with cranberry vinaigrette and serve.
How to store
Salad and vinaigrette should be stored separately. Both will keep for up to five days if refrigerated in airtight containers.
If you make this roasted sweet potato salad with beet chips and cranberry vinaigrette I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 1 cup fresh cranberries
- 1 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 3-4 cloves garlic
- 1 tablespoon thyme, preferably fresh
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 2 medium beets, thinly sliced (see notes)
- 1 small/medium sweet potato, cut into 1-inch cubes
- 10 ounces salad greens (see notes)
- 1/4 medium red onion, sliced thinly
- 3 ounces goat cheese, crumbled
- 1/4 cup sunflower seeds and/or pumpkin seeds or your choice of nuts
- Preheat oven to 375 degrees.
- Lightly grease a baking sheet and arrange beet slices in a single layer. Spray or drizzle with olive oil and sprinkle with salt. Bake for 15-20 minutes (see notes). Remove beets from oven and set aside.
- Raise oven temperature to 425 degrees.
- Arrange sweet potatoes on baking sheet and toss with a small amount of olive oil and salt and pepper. Bake for 15-20 minutes or until browned.
- Meanwhile prepare the vinaigrette by pulsing all of the ingredients in a food processor or blender until smooth. Set aside.
- Crumble beet chips or use a knife to cut into quarters.
- Add greens to a large bowl. Top with roasted sweet potatoes, red onions, goat cheese, beet chip crumbles, and seeds/nuts. Toss with cranberry vinaigrette and serve.
Storage: Salad and vinaigrette should be stored separately. Both will keep for up to five days if refrigerated in airtight containers.
- I recommend using a mandoline to slice the beets to ensure even slices.
- Pick whichever salad greens/lettuce you prefer. I used a baby spinach spring mix. Kale would be a great choice as well.
- While baking, watch the beets closely as they have a tendency to burn, especially if sliced too thinly.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 47gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 7mgSodium: 575mgCarbohydrates: 19gFiber: 5gSugar: 5gProtein: 9g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc