Super Harvest Salad (d) Recipe

Prepare and roast sweet potato

Preheat oven to 425°F (220°C). Toss diced sweet potato with 1 tablespoon olive oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet. Spread in a single layer and roast 20–25 minutes, turning once, until fork-tender and lightly browned. Remove and let cool slightly.

Prepare beetroot

If using raw beets: wrap individually in foil and roast alongside sweet potato for 45–60 minutes until tender; peel and dice. If using pre-cooked or vacuum-packed beets: drain, pat dry, and dice into 1/2-inch pieces. Season lightly with a pinch of salt.

Prep kale

Remove thick stems from kale and shred leaves into bite-size pieces. Place in a large bowl, drizzle with 1/2 teaspoon olive oil (or 1 tsp if preferred) and massage with your hands for 1–2 minutes until leaves soften and darken.

Prep remaining vegetables

Slice cucumber, halve cherry tomatoes, dice avocado and cook shelled edamame if frozen (steam or boil 3–5 minutes, then drain and cool). Combine cooled roasted sweet potato, diced beetroot, cucumber, cherry tomatoes, avocado, and cooked edamame into the bowl with the massaged kale.

Toast mixed seeds in a small dry skillet over medium heat, shaking frequently, 2–3 minutes until fragrant and just beginning to color. Remove from heat and let cool.

Season the assembled salad lightly with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, reserving the seeds for topping just before serving.

Whisk dressing: In a small bowl or jar combine 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 3 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup (or honey), 1 teaspoon fresh lemon juice, and 1 teaspoon minced garlic. Whisk or shake vigorously until smooth and slightly emulsified. Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed.

If dressing is too thick, thin with 1–2 teaspoons of water until desired consistency.

Pour about two-thirds of the dressing over the salad and gently toss to combine, taking care not to mush the avocado. Add more dressing to taste. Transfer salad to a serving bowl or divide among plates.

Sprinkle toasted mixed seeds evenly over the salad. Serve immediately. Leftover dressing can be refrigerated up to 3 days; keep dressing separate from salad if storing.