✅ Ingredients

For the Salad Base:

2 cups baby arugula or mixed salad greens

1 medium sweet potato, peeled and cubed

1 small red onion, sliced into wedges

1 medium beet, boiled or roasted and sliced

1 ripe avocado, sliced or cubed

1/2 cup cooked black beans (or canned, drained and rinsed)

1/4 cup chopped walnuts, lightly toasted

1 tbsp olive oil

Salt and pepper, to taste

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Optional toppings:

Crumbled feta cheese or goat cheese (for extra creaminess)

Microgreens or fresh herbs (parsley, cilantro, or mint)

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 Zesty Green Dressing:

Ingredients:

1/2 ripe avocado

1/4 cup fresh cilantro (or parsley)

2 tbsp lemon juice (or lime juice)

2 tbsp olive oil

1 clove garlic, minced

1 tbsp apple cider vinegar or white wine vinegar

1 tsp honey or maple syrup (optional)

Salt and pepper to taste

Water to thin (2–4 tbsp as needed)

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 Instructions

1. Roast the Vegetables

Preheat your oven to 400°F (200°C).

On a lined baking sheet, toss the sweet potato cubes and red onion wedges with 1 tbsp olive oil, a pinch of salt, and pepper.

Roast for about 25–30 minutes, flipping halfway through, until sweet potatoes are golden brown and fork-tender, and onions are slightly caramelized.

While the vegetables roast, you can prepare the beets if not pre-cooked (boil or roast, then peel and slice).

2. Make the Zesty Green Dressing

Add all dressing ingredients to a blender or food processor.

Blend until smooth and creamy. Add water a little at a time to achieve desired consistency (should be pourable but still thick).

Taste and adjust seasoning with more salt, lemon juice, or honey if needed.

3. Assemble the Salad

On a large serving platter or bowl, start with a bed of arugula.

Arrange the roasted sweet potatoes, red onions, beet slices, black beans, and avocado over the greens.

Sprinkle with toasted walnuts for crunch.

Drizzle the green dressing generously over the top. You can also serve extra dressing on the side.

4. Serve and Enjoy

Toss gently if desired to coat everything in the dressing.

Serve immediately while the roasted vegetables are still slightly warm for maximum flavor.

Pairs well with a slice of whole grain bread or as a side dish to grilled protein.

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 Tips & Customizations

Make it vegan: Use maple syrup in the dressing and skip any cheese topping.

Make it a meal: Add grilled chicken, tofu, or a poached egg for extra protein.

Storage: Store leftovers in the fridge for up to 2 days (keep dressing and avocado separate until serving).

 Nutritional Highlights

High in fiber

Loaded with healthy fats from avocado and walnuts

Rich in antioxidants (beets, greens, sweet potato)

Balanced plant-based protein from black bean

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