Roasted Veggie Salad (Print Version)

# Ingredients:

→ For the Roasted Vegetables

01 - 1 large sweet potato (about 12 ounces), peeled and diced into bite-sized chunks
02 - 2 medium beets (roughly 12 ounces total), peeled and cut into cubes
03 - ½ medium red onion (around 5 ounces), coarsely chopped
04 - 1½ tablespoons olive oil
05 - Salt and freshly ground black pepper, to taste

→ For the Salad

06 - 5 ounces spring greens or mixed salad leaves of your choice
07 - ⅓ cup roughly chopped walnuts
08 - Maple balsamic dressing, for drizzling

# Instructions:

01 - Heat your oven to 410°F and let it fully preheat while you prepare the vegetables.
02 - Grab a big mixing bowl and toss in your cubed sweet potatoes, beets, and chopped red onion. Drizzle the olive oil over everything, then season generously with salt and pepper. Give it all a gentle toss until the veggies are nicely coated with oil and seasoning.
03 - Line a large baking sheet with parchment paper or aluminum foil. Spread your seasoned vegetables out in a single, even layer so they roast evenly rather than steam.
04 - Pop the tray into your preheated oven and roast for 30 to 35 minutes. You'll know they're done when the beets are easily pierced with a fork and the sweet potatoes have lovely golden-brown edges.
05 - While everything's roasting away, prepare your maple balsamic dressing from scratch. This gives the flavors time to meld together beautifully.
06 - Once your roasted vegetables come out of the oven, resist the urge to assemble immediately. Let them sit for at least 10 minutes to cool down a bit.
07 - Arrange your spring greens on a large serving platter or in a spacious bowl. Layer the cooled roasted vegetables on top, then scatter the chopped walnuts over everything. Finish with a generous drizzle of your maple balsamic dressing.
08 - You can serve the salad just as it is for a beautiful presentation, or toss everything together right before serving to distribute the dressing evenly throughout.

# Notes:

01 - The roasting time really depends on how large you've cut your vegetables. Smaller pieces might be ready in just 20 minutes, while bigger chunks could need the full 30 minutes or even a touch longer.
02 - Want to keep your hands stain-free? Pop on some latex gloves when you're peeling and chopping those beets.
03 - Here's a pro tip: add the beets last when you're mixing everything with oil. This prevents them from turning your sweet potatoes pink.
04 - The maple balsamic dressing recipe yields about 8 tablespoons total. If you prefer a lighter hand with dressing, start with 6 tablespoons and add more only if needed.
05 - Toast your walnuts before adding them for extra flavor and crunch. Just warm a dry skillet over medium heat, add the nuts, and shake frequently until they're lightly golden.
06 - Love the sharp bite of raw onion? Feel free to skip roasting it with the other vegetables. Instead, slice it thinly and toss it in fresh with the cooled roasted veggies.

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