How This Salad Became a Fall Ritual (With Some Kitchen Chaos)

So here’s a funny thing: every autumn I seem to buy way too many golden beets and sweet potatoes. It’s like my brain forgets for a second what “enough” looks like and suddenly, ta-da! A whole crisper drawer overflowing. Anyway, one chilly Thursday, I was staring at the golden veg parade, trying to think of something other than soup—my family had opinions about another soup night—and Autumn Glow Salad kind of just happened. Maybe a happy accident, or maybe the universe whispered “stop roasting everything”. True story: my dog got half a beet that rolled off the counter and seemed very unsure about it. Cannot say I blame her.

Why I Keep Making This (Even When I Mess it Up)

I make this when I actually want to eat veggies without feeling like I’m being punished. My husband (usually salad-skeptical) actually asks for it—especially if I throw in toasted pecans instead of pumpkin seeds (depends what’s in the cupboard, really). Once, I forgot the lemon dressing and honestly, it was a bit sad. Lesson: don’t skip the dressing! There’s just something about the combo of roasted and raw—warm and crisp—like an autumn walk where you need a jacket, but not really. I’ve done versions with leftover chicken, and it holds up. Or sometimes collapses into a soggy mess if you overdress it, but hey, still tasty.

What You’ll Need (Nothing Too Fancy, Promise)

2 golden beets (or red, and my grandma swore by getting them firm, but sometimes I just get whatever’s on sale)
1 medium sweet potato (sometimes I use butternut squash instead, just cuts a bit different)
2 cups arugula or spinach (I once used a spring mix in a pinch; nobody noticed except me)
1/2 small red onion, thinly sliced (pickled onions work too, or just skip for a milder vibe)
1 apple, cored and cut into matchsticks (Honeycrisp is great, but honestly any apple that’s not mealy is fine)
1/3 cup toasted pecans or pumpkin seeds
1/4 cup feta cheese, crumbled (or goat cheese—I’m not fussy)
Optional: dried cranberries, because why not?

Lemon Dressing:

Juice of 1 large lemon (if it’s not juicy, sometimes I add a splash of bottled lemon, don’t tell the foodies)
1/4 cup olive oil (whatever’s not rancid in your cupboard)
1 teaspoon Dijon mustard (yellow mustard in a crisis—I’ve tried it, it’s different but still good?)
1 tablespoon honey or maple syrup (I once swapped in agave…eh, it’s fine, but honey is better)
Salt and black pepper, to taste

How I Throw It All Together (Usually While Half-Listening to a Podcast)

Roast the Roots: Set oven to about 400°F (205°C). Peel and chop your beets and sweet potato into bite-ish cubes. Toss ’em with a glug of olive oil, sprinkle on some salt and pepper, and spread out on a baking sheet. Roast for ~25 minutes, give or take. I usually check (and sneak a taste) at the 20 min mark—sometimes things cook faster when you’re not paying attention.
Make the Dressing: Whisk together lemon juice, olive oil, Dijon, and honey in either a tiny bowl or just a jar you can shake. Add salt and pepper as you like. Sometimes mine emulsifies, sometimes it doesn’t—no idea why. Still tastes good.
Salad Assembly Time: In a big bowl, throw your greens, sliced apple, onion, and most of your nuts/seeds. Drizzle on enough dressing to suit your taste (start small—you can always add more, but you can’t really take it out). This is where I usually get impatient and add too much, but I keep trying to be better.
Add the Roasted Bits: Once your roasted roots are cool enough to touch (or you’re hasty like me and just use a spoon), add them on top. Crumble over feta and finish with remaining nuts/seeds—or cranberries, if you’re feeling wild!
Toss Gently: Or just gently swirl everything together with your hands (wash ’em first, obviously). Don’t panic if it looks a little chaotic—the flavors will settle down.

Straight-Talking Notes I Wish I’d Known Earlier

If you over-roast the beets, they get a bit chewy. Not terrible, but not my favorite texture either.
Lemon dressing keeps for about a week in the fridge, but I sometimes forget I even made extra and it transforms into a science experiment.
If you use red beets, everything goes pink—which is kind of pretty, but also stains your favorite tea towel. Trust me.

Variations I’ve (Mostly) Survived

With Quinoa: One time I tossed in cooked quinoa. It made it more filling but also, um, a bit mushier than I expected. Still nice, but not a weeknight regular for me.
Avocado: Slices of ripe avocado make this rich and creamy. But they sometimes get lost in the mix, so maybe just serve them on top.
I once tried with pomegranate seeds instead of apple—they looked cool, but the sweetness/tartness combo wasn’t quite right for me. Maybe you’ll like it?

But What If I Don’t Own Fancy Stuff?

You do not need a salad spinner. Or a microplane zester (unless you want it for lemon rind; then it’s handy but not a game-changer). I use a big mixing bowl and just toss with my hands, which works. Knives? As long as you’ve got a sharp-ish one, you’re golden. If you want nice, paper-thin apples but don’t have a mandoline, just cut them a little chunkier. Less stress that way.

Storing Leftovers (If They Even Make It That Far)

Pop leftovers in a tightly-lidded container and keep in the fridge. It’s probably best eaten within 24 hours (though honestly, in my house it never lasts more than a day!). The greens do wilt if you pre-dress, so if you’re meal prepping, maybe keep everything apart and mix at serving for peak crunch.

How We Serve This (Quirks Included)

Sometimes I do this as a side for roast chicken (here’s a solid roast chicken primer I use: Serious Eats Food Lab Chicken). Other times, it’s just a giant bowl for lunch with a slice of sourdough. In autumn, I’ll sometimes heat up the beets and sweet potato a bit before tossing with cool greens—somehow that’s extra cozy when the wind’s howling. And if we’re feeling *extra* fancy, I’ll make a double batch of dressing and keep it for drizzling over roasted veggies later in the week.

What I Wish Someone Had Warned Me (Pro Tips)

Once, I tried to rush the roasting at a hotter oven—don’t do it. The outside goes hard, the insides stay raw-ish, and the dog gets another beet.
I used to overdress the salad. Actually, I find it works better if I dress the greens first, toss with my hands, then add the toppings. Lighter, fresher, less mushy!
If you forget to toast the nuts, just chuck them in anyway. But they do taste better warm. Promise.

What Folks Keep Asking Me (FAQ Time!)

Can I make this in advance?
Absolutely—just store the roasted veggies, greens, and dressing all separate. Mixing ahead turns it into salad soup (not in the good way) after a few hours.
How do I keep apples from going brown?
I usually toss them in a little lemon juice (from the dressing) before adding. Or just slice them right before serving if I remember. Sometimes I forget, nobody’s died yet.
What if I hate beets?
You’re not alone! I actually used to loathe beets (traumatic slaw memories at school lunch). Try this: Swap beets for carrots or extra sweet potatoes. Maybe try a golden beet—less earthy, more mellow.
Can I use bottled lemon juice for the dressing?
Yes—though fresh does taste zingier. But it’ll do in a pinch. You can also check out this homemade salad dressing roundup from Love and Lemons if you want to experiment with other flavours.
What do you not recommend doing?
That time I dumped all the feta on top first, then tried to toss everything. Half ended up stuck to the bowl. Add cheese last for best results.

And, slightly off-topic, but if you’ve never tried roasting golden beets with a splash of apple cider vinegar, give it a go sometime—just don’t mix apples and vinegar, unless you’re after an oddly pungent salad (ask me how I know!).

Autumn Glow Salad with Lemon Dressing