This Sweet Potato Beet Salad with date balsamic dressing is the perfect fall salad, plus it’s packing some great nutrition! Gluten-free, paleo, and vegan.
So I felt it was about time I share another salad with you all. I’ve been baking up a storm on the weekends and my freezer is getting a tad full. Not to mention I’ve been sharing some sweeter recipes lately and I wanted to balance that out a bit. I definitely eat more than just cookies and snack bars. It may not look like it through the blog, but I promise I do!
^^ ALL THE COLORS.
I eat a salad almost every day. Typically a huge one for lunch with lots of toppings. Salads are a fantastic way to get more greens in. And the flavor combinations one can create are virtually endless. Plus, when you invest in an Inspiralizer*, spiralizing sweet potatoes are an absolute MUST.
Well and then you stir-fry em for a bit because they’re extra delicious that way. But seriously I highly suggest a getting a spiralizer if you don’t have one. I spiralized the shit out of that sweet potato in seconds. Way safer than cutting them, at least if you’re me… he… hehe.
And I know some may turn their noses up at the beets (like my 15 year old self) but I seriously enjoy them on salads like these. Sweet potatoes and beets are a killer combo. Or you could just be shaking your head at me like I’m crazy, which is cool too. I’m already well aware I like strange combos sometimes.
Can we at least agree on the fact that pumpkin seeds on salads are da bomb? They add a lovely crunch that I can’t get enough of. Plus, they are packed with some serious nutrients, like magnesium and zinc for immune support (source). Winter will be here before we know it, so I say the more foods you can eat to boost your immune system, the better!
And I also threw in a new favorite dressing combo. I kind of love balsamic on anything. But I am seeing dates pop up left and right in the blogosphere and Pinterest. So I played around with a balsamic date dressing that I think is my new love. It is slightly reminiscent of this dressing, but even simpler. Just balsamic vinegar, EVOO, 1 date, and stone ground mustard for some extra taste if you wish. I rarely buy salad dressing anymore because making your own is really just too simple.
- 6 cups mixed greens
- 1 medium sweet potato, spiralized (or chopped)
- 4 small cooked beets, sliced (I used "Love Beets")
- ¼ cup pumpkin seeds (pepitas)
- 3 TBS balsamic vinegar
- 2 TBS extra virgin olive oil
- 1 date, soaked & pitted
- 1 tsp stoneground mustard (optional)
- salt & pepper to taste
- Spiralize or chop sweet potato and cook on stove top until soft.
- While the sweet potato is cooking, make your dressing.
Combine balsamic vinegar, olive oil, pitted date, mustard, and salt & pepper in a small blender and process until smooth. (You may end up with some date chunks, I kept mine in the dressing.)
- Once sweet potato is done cooking, allow to cool slightly.
- Toss mixed greens, sweet potato, beets, and dressing in a large bowl. Top with pumpkin seeds and serve.
I think this Sweet Potato Beet salad would go wonderfully with Thanksgiving dinner… Maybe if you don’t have a family of beet-haters. I have a feeling my family would NOT go for this. But they put up with my healthy ways because they love me. Or at least that is what I tell myself.
BEETS?! Yay or nay?
Have you spiralized a sweet potato?? I think I had way too much fun trying out different fruits and veggies 😉
Hope you are all having a great Sunday!
P.S. Did you know beets are a great source of vitamin C? Great for boosting your immunity with flu season upon us. Just sayin’ 😉
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If you love beets (or even if you don’t), check out some of these creative recipes incorporating beets>>
Healthy Marinated Beet and Apple Salad [gluten-free] -Cotter Crunch
Roasted Beet, Arugala, Goat Cheese & Honey Crostini -Gimme Some Oven
Beet + Quinoa Veggie Burger -Simply Quinoa
Sneaky Beet Brownies -Fit Foodie Finds
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