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Sweet Potato Beet Salad [with date balsamic dressing]
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of roasted sweet potatoes and beets over greens, topped with pumpkin seeds and dressed with a sweet date-balsamic vinaigrette. It's earthy and nutritious, perfect for a plant-based lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 6 cups mixed greens
- 1 medium sweet potato (spiralized (or chopped))
- 4 small cooked beets (sliced (I used "Love Beets"))
- 1/4 cup pumpkin seeds (pepitas)
- 3 TBS balsamic vinegar
- 2 TBS extra virgin olive oil
- 1 date (soaked & pitted)
- 1 tsp stoneground mustard (optional)
- salt & pepper to taste
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 569mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 765mg
- Calcium
- 110mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 569MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.