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How to Make...

Sweet Potato Beet Salad [with date balsamic dressing]

This Sweet Potato Beet Salad with date balsamic dressing is the perfect fall salad, plus packs some great nutrition! Gluten-free, paleo, and vegan!

  • Yield: 2 1x
  • Scale:

Ingredients

  • 6 cups mixed greens
  • 1 medium sweet potato, spiralized (or chopped)
  • 4 small cooked beets, sliced (I used “Love Beets“)
  • 1/4 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

Instructions

  1. Spiralize or chop sweet potato and cook on stove top until soft.
  2. 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.)
  3. Once sweet potato is done cooking, allow to cool slightly.
  4. Toss mixed greens, sweet potato, beets, and dressing in a large bowl. Top with pumpkin seeds and serve.

Recipes Notes:

-I used Ali’s The Inspiralizer, but chopping the sweet potatoes is also fine.

Nutrition Information:

  • Serving Size: 1/2 of recipe
  • Calories: 399
  • Sugar: 18
  • Sodium: 475
  • Fat: 19
  • Saturated Fat: 3
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 44
  • Fiber: 8
  • Protein: 14
  • Cholesterol: 0mg