This hearty Sweet Potato Beet Salad is a plant-based salad that will keep you satisfied. The roasted vegetables get tossed with baby spinach and a maple dressing that is sure to please. The leftovers are great too.

Diced beets and sweet potatoes on a dressed spinach salad on a dinner plate.

Are you always looking for salad inspiration? No one wants a dull, boring salad. Make your veggies fun by roasting them to perfection before tossing them (and spinach) in a homemade maple Dijon dressing.

This salad is simple enough for an everyday meal, but it can also be served as a side dish for the holidays or a Sunday dinner.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 More Healthy Salad Recipes You Might Like
7 Don’t Miss These Sweet Potato Recipes
8 Sweet Potato Beet Salad

Why You Need This Recipe

  • Roasting veggies brings out their sweetness and helps everyone enjoy them.
  • The roasting can be done ahead of time which means that this is a great meal prep recipe.
  • Bottled dressings are lacking flavor and often contain unwanted ingredients. Making your own lets you control the sugar and healthy ingredients.
  • With so many bright colors, the salad is very inviting to the eye even for picky eaters.

Key Ingredients

Ingredients for sweet potato spinach salad spread out on a white surface.

Baby spinach is a very mild green and appeals to a wide range of appetites.

Sweet potatoes add healthy carbs to help keep you full.

Beets are so underrated. Roasting them helps bring out their sweetness as well as add beautiful color to the salad.

Red onions have the perfect bite to be a strong player.

Dijon is a key to making a tangy dressing. But, you can use other types of mustard too (see my list of the Best Substitutes for Dijon Mustard).

Sunflower seeds bring healthy fat and the perfect ending crunch.

Recipe Steps

Process collage of making and assembling a sweet potato spinach salad.

Step One

Peel and dice the sweet potato and beet evenly and roast on a prepared baking sheet.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

While the veggies roast, whisk together the dressing so the flavors have time to combine.

Step Three

Add the spinach, onion, and sunflower seeds to a large salad serving bowl.

Step Four

Add the slightly cooled roasted veggies to the salad bowl.

Close up of diced beets and sweet potatoes on a dressed spinach salad.

Step Five

Pour the salad dressing over top of everything and toss to combine.

Step Six

Serve immediately! The salad is delicious with the veggies still warm, but will also taste great as it cools and even cold the next day.

A fork picking up a bite of beet and sweet potato spinach salad.

Recipe Tips & Substitutions

  • The salad can be served warm, at room temperature, or chilled.
  • This salad is very forgiving. Feel free to make adjustments to the ingredients depending on what you have in your kitchen. For example, you can use pumpkin seeds instead of sunflower seeds. You can use baby kale or romaine lettuce instead of spinach.
  • Store any leftovers in a covered container in the refrigerator for up to 4 days.

Recipe FAQs

Can I use other greens?

Feel free to use your favorites! Baby spinach is one of the mildest, making it a good choice for new salad eaters. Any kale or lettuce would be excellent.

Does this salad store well?

Definitely! You will enjoy this salad at any temperature, from hot to cold. Store leftovers in a container for 4 days.

What if I don’t like red onion?

White onion is a milder option that will add crunch without the zippy bite of red onion. Think of this salad as a framework where you can substitute similar ingredients depending on what you have on hand.

Close up of diced beets and sweet potatoes on a dressed spinach salad.

More Healthy Salad Recipes You Might Like

Don’t Miss These Sweet Potato Recipes

Roasted Brussels Sprouts and Sweet Potatoes

Air Fryer Sweet Potato Wedges

Sweet Potato Shepherd’s Pie

Sweet Potato Apple Breakfast Hash

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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Close up of diced beets and sweet potatoes on a dressed spinach salad.

Sweet Potato Beet Salad

★★★★★

5 from 1 review
Print Recipe

This hearty Sweet Potato Beet Salad is a plant-based salad that will keep you satisfied. The roasted vegetables get tossed with baby spinach and a maple dressing that is sure to please. The leftovers are great too.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the salad:

  • 2 sweet potatoes
  • 3 medium beets
  • 1 tablespoon olive oil
  • 4 handfuls baby spinach
  • 1/2 red onion, thinly sliced
  • 2 tablespoons sunflower seeds

For the dressing:

  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and set aside.
  2. Scrub the sweet potatoes and beets and pat them dry. Peel both the sweet potatoes and the beets. Then, use a sharp knife to cut them into 1-inch cubes.
  3. Place the chopped beets and sweet potatoes in a medium mixing bowl and toss with 1 tablespoon of olive oil.
  4. Pour the beets and sweet potatoes onto the baking sheet. Bake for 30-35 minutes, or until they are fork-tender. Remove them from the oven and let them cool for a few minutes while you assemble the salad and the dressing.
  5. While the beets and sweet potatoes are cooling, add the spinach, red onion, and sunflower seeds to a large mixing bowl. Set aside.
  6. Make the dressing by combining 2 tablespoons of olive oil, Dijon mustard, maple syrup, and sea salt in a small bowl or jar. Stir or shake vigorously to combine the dressing ingredients. Set aside.
  7. Use a spatula to transfer the cooked sweet potato and beet cubes to the bowl with the spinach. Pour the dressing over the vegetables and toss to combine.
  8. Serve immediately.

Notes

  1. The salad can be served warm, at room temperature, or chilled.
  2. This salad is very forgiving. Feel free to make adjustments to the ingredients depending on what you have in your kitchen. For example, you can use pumpkin seeds instead of sunflower seeds. You can use baby kale or romaine lettuce instead of spinach.
  3. Store any leftovers in a covered container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size:
  • Calories: 225
  • Sugar: 10.6 g
  • Sodium: 286.5 mg
  • Fat: 13.1 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 25.5 g
  • Fiber: 5 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg

Keywords: roasted sweet potato, spinach salad, roasted beets, dijon dressing

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