Ingredients
Scale
- 2 cups roasted beet cubes
- 2 cups roasted sweet potato cubes
- 1 cup diced cucumber
- 1 cup pomegranate arils
- 1 cup tangerine segments
- 1 cup cooked chickpeas
- 1 Honeycrisp apple, diced
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/3 cup dried cherries
- 1/3 cup chopped pecans
Instructions
- Preheat the oven to 400°F (200°C). Roast the sweet potatoes and beets until tender, about 25-30 minutes. Let cool.
- In a large bowl, combine the roasted sweet potatoes, beets, cucumber, pomegranate arils, tangerine segments, chickpeas, diced apple, shredded carrots, sliced red onion, dried cherries, and chopped pecans.
- In another bowl, mix the yogurt with citrus juice (like orange or lemon) and honey to create the drizzle. Adjust sweetness to taste.
- Drizzle the yogurt dressing over the salad and toss gently to combine. Serve chilled.
Notes
For a dairy-free option, substitute Greek yogurt with coconut or almond yogurt. Toast pecans for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg