Roasted Sweet Potato, Beet and Apple Salad
Equipment
- 1 cutting board
- 1 knife
- 1 roasting pan
- 1 bowl
Ingredients
Salad
- 1 medium sweet potato peeled and diced
- 1 cup beets roasted and diced
- 6 oz arugula or your choice of greens
- 1 tsp olive oil
- 1/4 cup farro uncooked, or quinoa or grain of choice
- 1 medium apple diced, skin on
- 1/4 cup cranberries dried
- 1/4 cup feta cheese crumbled
Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- 1 dash salt to taste
- 1 dash pepper to taste
Instructions
Salad
- Preheat oven to 425 degrees F. and line a baking sheet with parchment paper or foil.
- Arrange sweet potatoes on the baking sheet and coat with oil and toss to coat.
- Wrap each beet loosely with aluminum foil and bake along with the sweet potatoes.
- Bake both for 25 minutes or until tender. Depending upon size, beets may require more cooking time.
- Let the beets cool and remove from the foil and using a paper towel rub off the skin. Dice the beets.
- While the veggies are baking, prepare the farro following the instructions on the package.
- In a large bowl, toss together the cooked sweet potatoes, beets, farro, greens, and feta cheese. Tope with the dressing and toss to coat.
Dressing
- Whisk together the olive oil, balsamic vinegar, maple syrup, salt and pepper.