Roasted Beet and Walnut Salad

With Vegan Feta

This simple, healthy, delicious roasted beet and walnut salad makes for a fantastic holiday side dish. All you need is 1 dish, 4 ingredients, and 45 minutes. Loaded with nutritious beets and walnuts, fresh parsley, and tangy vegan feta, make this vibrant salad a part of your Thanksgiving table this year.

Roasted beet and walnut salad with feta and fresh parsley on a white plate with a bowl on walnuts and a wooden spoon.

Why I Love Beets

I love beets. I love their versatility. Their texture. The slight sweetness they have when they’re roasted. And in this salad the earthy and crunchy walnuts, salty and creamy feta, bright and fresh parsley work beautifully with roasted beets.

Thanksgiving Side

I also love Thanksgiving. And let me tell you, this dish is going to be perfect on your Thanksgiving table. It’s so incredibly easy to make and it will only take up about 30 minutes of that precious oven time you have allotted for the day.

Roasted beet and walnut salad with feta and fresh parsley on a white plate with a bowl on walnuts and a wooden spoon.

Preparation

I also love dishes that require virtually no preparation. (Are you sensing a theme here?) The prep time on my roasted beet and walnut salad is about 5-10 minutes. But if that is even too much to commit to on Thanksgiving morning, you can totally peel, dice, and bake your beets the day before. Just re-heat them gently in the microwave or a low-temperature oven and add the remaining ingredients before serving.

Make It A Meal

If you are finding this recipe any other time of the year other than November (or December), consider turning this dish into a meal. It’s so quick and simple that you could definitely throw it together on a busy weeknight. Or even make it over the weekend and have it prepped for weekday lunches.

Turn it into a meal by pairing it with pasta. Dice the beets into smaller bite-sized cubes and decrease the roasting time. When finished toss with your favorite pasta shape and some olive oil as well as the walnuts, vegan feta, and fresh parsley. You could also add garbanzo beans either while the beets are roasting or after they’ve been roasted.

I would love to hear what you think of this simple roasted beet and walnut salad. Let me know if you use it as a side at a holiday meal or for a quick weeknight meal.

Enjoy friends!

Ingredient Health Benefits

Beets- folate, manganese

Parsley- vitamin C, iodine, iron, phytoestrogenetic properties (cancer-preventing properties)

Walnuts- Omega-3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Roasted Beet and Walnut Salad

This simple, healthy, delicious roasted beet and walnut salad makes for a fantastic holiday side dish. All you need is 1 dish, 4 ingredients, and 45 minutes. Loaded with nutritious beets and walnuts, fresh parsley, and tangy vegan feta, make this vibrant salad a part of your Thanksgiving table this year.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: Vegan
Keyword: beet, easy, gluten-free, healthy, holiday sides, light, parsley, quick, salad, vegan, vegan feta, walnuts
Servings: 6 people
Author: Erin

Ingredients

  • 6 whole beets, peeled cubed
  • ¼ cup walnuts use more or less depending on preference
  • ¼ cup vegan feta, crumbled* use more or less depending on preference
  • 1-2 tbsp fresh parsley, roughly chopped use more or less depending on preference

Instructions

  • Preheat oven to 425°F. Peel and dice beets and place in an 9×13 baking dish. Roast beets for 30-40 minutes stirring half way. Beets are finished cooking when they are tender and slightly crispy on the outside.
  • Add walnut pieces, crumbled feta, and chopped parsley to beets.
  • Serve warm or at room temperature.

Notes

I use this recipe from Erin Ireland for the vegan feta. It’s absolutely amazing and so simple that there’s no way I could improve it.
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Warm Autumn Vegetable Salad

With Pumpkin Tahini Dressing

Warm autumn vegetable salad drizzled with pumpkin tahini dressing. All you need are two sheet pans and a bowl for this amazingly satisfying lunch. Vegan, gluten-free with nut- and oil-free options this salad makes a fantastic side or meal and works great for meal prepping.

Warm winter vegetable salad on a bed of butter lettuce with purple and yellow flowers and a bowl of fresh cranberries.

Warm Autumn Vegetables

Ok, this has got to be why I love fall so much. There’s nothing like prepping a bunch of vegetables, seasoning them in some well-thought-out spices, tossing them in the oven, and enjoying the aroma that fills my house while they roast. This, to me, is what the autumn months are all about. So let’s discuss these vegetables a little bit shall we?

Sweet potatoes

Sweet potatoes are just amazing! They’re so versatile (baked, boiled, steamed, mashed…you know the different ways to prepare a potato!) and they really are very sweet. In this dish I remove the skins but if you would prefer the extra fiber (there’s already a lot of it in this salad) feel free to keep it on. It’ll give the sweet potato a nice crunchy, caramelized texture.

Multi-colored carrots

I love the additional colors from the multicolored carrot variety. You can totally use regular ol’ orange carrots if you cannot find the multis, it’s no big deal. Just remember that you want to eat the rainbow. The greater the color variety in your food, the more nutrients you’re consuming.

Delicata Squash

The delicata squash is by far my FAVORITE squash. Ever. I think I love it so much because you can eat the skin! Less prep time means more time enjoy the cool autumn days outside with my family and less time making meals. Plus, who doesn’t love the cute little half moon shapes of a delicata squash? Pro tip: save the seeds of your delicata squash and use them in this recipe for chili roasted squash seeds. Also, did you know that you can save the pulp (or scooped out portion) of the squash and put it to go use here.

Parsnips

And let’s not forget the parsnips! Now these are the secret star of the show. They are actually really sweet and are amazing when roasted. They’re also fantastic in soups and stews. Be on the lookout for more parsnips recipes from me as the season rolls into autumn, but for now, let’s just appreciate them in this delicious little salad.

Warm winter vegetable salad on a bed of butter lettuce with purple and yellow flowers, pumpkin tahini dressing, and a bowl of fresh cranberries.

Pumpkin Tahini Dressing

I love making my own dressings. Nothing beats the convenience of store bought but I also like to be in control of the amount and type of fats and sugars that are in my dressings. And most store-bought dressings contain gums. Ew. So let’s whip up this fun fall dressing together ok? It’s thick, lightly pumpkin-y, nut-free, and oil-free.

Toppings

This is where you get get to be creative. The salad toppings I have listened down in the recipe are just recommendations and ideas. Use what you have and whatever is in season. I recommend a nut or seed, something creamy such as avocado or vegan cheese, and a lightly sweet fruit such as figs or pomegranates. These additional flavors and textures aren’t required of course. The salad is fantastic as is. But adding these topping will create a more intricate flavor profile and visual appeal. Go crazy!

Meal Prep

Finally, did I mention that this salad is perfect for meal prepping? Move over boring salads and bland sandwiches…prepare this on Sunday instead to get you through the upcoming work week. Store the vegetables, salad, and salad dressing separately in your fridge and assemble everything the evening before. Super simple, flavorful, satisfying, (insert more wonderfully descriptive adjectives here). You get the idea. This warm autumn vegetable salad with pumpkin tahini dressing is a packed lunch that will definitely keep you going long into the afternoon.

Enjoy friends!

Ingredient Health Benefits

Carrots-vitamin A, fiber, manganese, niacin, potassium, vitamin B6, vitamin C

Cranberries-vitamin C, fiber, phytonutrients

Garlic-phytochemicals

Pumpkin- fiber, potassium, selenium, vitamin A

Sweet potatoes-vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

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Warm Winter Vegetable Salad with Pumpkin Tahini Dressing

Warm winter vegetable salad drizzled with pumpkin tahini dressing. All you need are two sheet pans and a bowl for this amazingly satisfying lunch. Vegan, gluten-free with nut- and oil-free options this salad makes a fantastic side or meal and works great for meal prepping.
Prep Time15 mins
Cook Time40 mins
Assembly5 mins
Total Time1 hr
Course: Salad
Cuisine: Vegan
Keyword: easy, gluten-free, meal prep, nut-free, oil-free, pumpkin, salad, tahini, vegan, vegetables
Servings: 4 people
Author: Erin

Ingredients

Warm Winter Vegetables

  • 1 large sweet potato, peeled, diced
  • 1 delicata sqush, de-seeded, diced
  • 2-3 parsnips, peeled, cored, diced
  • 4 mutlicolored carrots, peeled, diced
  • 1 cup fresh or frozen cranberries
  • 1, 15oz can black beans drained and rinsed
  • avocado oil spray omit if oil-free
  • 1 tbsp pumpkin pie spice
  • freshly cracked pepper, to taste
  • red chili pepper flakes, to taste

Salad Dressing

  • 3 tbsp runny tahini
  • 2 tbsp canned pumpkin not pumpkin pie filling
  • 1 tsp maple syrup
  • 1 tsp dijon mustard
  • ½ tsp garlic, minced
  • ½ tsp pumpkin pie spice
  • tsp onion powder
  • 5 tbsp water
  • salt & pepper to taste

Salad

  • 4 cups lettuce of choice (arugula, spinach, butter lettuce…)
  • chopped nuts (walnuts or pecans)
  • toasted pumpkin seeds
  • vegan feta cheese
  • avocado diced
  • pomegrante arils
  • fresh figs

Instructions

Warm Winter Vegetables

  • Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper.
  • In a small bowl combine pumpkin pie spice, black pepper, and chili flakes (if using). Set aside.
  • Divide prepared sweet potatoes, delicata squash, parsnips, and carrots and place on prepared baking sheets. Spray with avocado oil cooking spray. Top with spice mixture and toss to coat.
  • Roast for 20 minutes then remove from oven and add cranberries and black beans to both baking sheets. Toss to coat and roast for additional 20 mintues.

Salad Dressing

  • In a small bowl whisk all salad dressing ingredients until well combined. If too thick, add water a tbsp at a time until desired consistancy is reached.

Salad

  • To assemble the salad: toss lettuce greens of choice with salad dressing. Divide between 3-4 plates. Top with warm winter vegetables and additional salad toppers. I suggest: chopped walnuts, pecans, or pumpkin seeds; vegan feta or diced avocado; pomegrante seeds or fresh figs.
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