- 1 medium sweet potato, chopped (about 1 ½ cups)
- 1 medium golden beet, chopped (about 1 cup)
- 1 small red onion, peeled and sliced into thin wedges
- 1 T. olive oil
- 1 tsp. seasoning blend of your choice - I chose Penzeys Outrage of Love
- 10 oz. mixed salad greens
- 2 oz. crumbled blue cheese
- 2 T. roasted, salted sunflower seeds
Add the chopped sweet potatoes and beets as well as the sliced red onions with the olive oil and seasoning blend of your choice in a large bowl to evenly coat with both the oil and the seasonings. Prepare your air fryer to cook them for 25 minutes at 400° F. If you do not have an air fryer, place parchment paper or a silicone baking mat on a large cookie sheet and preheat the oven to 400° F.
Either air fry the vegetables as indicated above or place them evenly on the prepared pan and roast in the preheated oven for about 40 minutes. In either case, gently stir the vegetables about halfway through the process. Remove from the fryer or oven and allow to cool while you prepare the rest of the salad.
In a large, shallow serving bowl, add the salad greens of your choice. I opted for a mix of greens and edible flowers to bring a lot of color to the table. Add the roasted vegetables to the top of the greens and sprinkle with the crumbled blue cheese and roasted sunflower seeds.
Serve the salad as is or with a light dressing. A maple-mustard vinaigrette is often favored in my home.
- Yields: 4 servings
- Preparation Time: 40 minutes (1 hour if using the oven)