Super Harvest Salad Recipe

Preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Toss the sweet potato cubes and beetroot cubes with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper so they are evenly coated.

Spread sweet potato and beetroot in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring/turning once halfway, until tender and lightly caramelized. Smaller beet pieces may roast slightly faster—check at 18 minutes.

While root vegetables roast, prepare kale: place chopped kale in a large bowl, drizzle with 1 tablespoon olive oil and a pinch (about 1/8 tsp) salt. Massage the kale with your hands for 1–2 minutes until leaves soften and darken.

Cook edamame according to package directions (boil or steam 3–5 minutes), drain and run under cold water to stop cooking. Pat dry.

Slice cucumber into half-moons and halve the cherry tomatoes. Dice the avocado just before assembling to avoid browning; toss diced avocado with a light squeeze of lemon or a tiny pinch of salt if desired (optional).

Toast mixed seeds: heat a small dry skillet over medium heat. Add mixed seeds and toast, stirring frequently, 3–4 minutes until they are fragrant and lightly golden. Remove from heat to cool.

If you like seeds crispier, after toasting you can sprinkle a pinch of salt (about 1/4 tsp) over them while still warm so it adheres.

Make the dressing: in a small bowl or jar combine 1/2 cup Greek yogurt, 2 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup (or honey), and 1 minced garlic clove. Whisk or shake until smooth.

Taste and adjust seasoning with salt and pepper to taste. If the dressing is too thick, thin with up to 1 tablespoon water (add 1 tsp at a time) until desired consistency is reached.

Combine salad components: in the large bowl with the massaged kale, add roasted sweet potato and beetroot (cooled slightly), edamame, cucumber slices, halved cherry tomatoes, and diced avocado.

Drizzle about half of the creamy balsamic dressing over the salad and gently toss to combine, taking care not to mash the avocado. Add more dressing to taste.

Sprinkle the toasted mixed seeds over the top and finish with a final pinch of freshly ground black pepper and, if desired, a light sprinkle of flaky sea salt.

Serve immediately (the avocado and seeds are best fresh). Leftovers: keep dressing separate and store salad components in an airtight container in the fridge up to 2 days; add dressing and seeds just before serving.