When it’s cold and wet out, the last thing I want to eat is a salad.

Isn’t it funny how our bodies’ tastes adapt to the seasons? During the hot summer months, cravings for fresh fruit and raw veggies are common. But when winter rolls around, we typically opt for warming, comforting foods.

But just because our traditional idea of salad doesn’t fit the warming, comforting bill doesn’t mean we can’t enjoy a nutrient-dense bowl of plant-based goodness!

This time of year I love making warm salads with my favourite roasted vegetables and a few toppings for extra crunch and sweetness. Admittedly, my time in the kitchen has been lacking the past few weeks while we get our move sorted.

On the one hand, it’s been nice to not have one crazy day where we have to move everything out of one apartment and into another. On the other hand, taking our time to move throughout the month has made it feel as though my time is either filled with working or packing or moving boxes.

So suffice to say, there have been a lot of trips to Whole Foods for a quick dinner 😉

I’ve fallen in LOVE with their Roasted Sweet Potato Salad! And since I finally had some much-needed time in the kitchen last week, I decided to whip up my own version.

I took the idea of the roasted sweet potatoes and roasted red bell peppers, and then I added some other favourites – roasted beet, walnuts, medjool dates, and fresh arugula. Deeeeelicious.

With the sweet potatoes, bell peppers, beets, and medjool dates, this salad is on the sweeter side. A simple apple cider vinegar + avocado oil dressing balances the sweetness nicely. The walnuts add some nice crunch, along with a hefty dose of omega-3 fatty acids.

What I really love about this salad is the addition of the medjool dates. I’ve always loved things like raisins and cranberries in my salads, but they usually come with added sugar – why?! I’ve never understood that.

The medjool dates add a touch of chewy sweetness without the refined sugars. They may be higher in natural sugar, but they also have a high fibre count. This means they won’t have the same negative impact on your blood sugar as processed sugar would, or even a banana for that matter!

(Side note: did you know medjool dates contain more potassium, ounce for ounce, than bananas? #NowYouKnow)

Served over a bed of fresh arugula, this Roasted Sweet Potato + Medjool Date Salad will work great as a side dish or a meal during the cold, busy, holiday season. This is going to be a staple in my home the next few months – I hope you enjoy it just as much as I do!

roasted sweet potato + medjool date saladRoasted Sweet Potato + Medjool Date Salad

  • You Will Need:
  • 1 medium sweet potato
  • 1/2 small onion
  • 1 red bell pepper
  • 1 medium beet
  • 1 tbsp coconut oil
  • 5-6 pitted medjool dates (My favourite brand is Natural Delights – not only do they taste the best, in my opinion, but you can also get them pre-pitted!)
  • 1/2 cup walnut pieces
  • 2 tbsp avocado oil
  • 3 large handfuls of fresh arugula.
  • 1 tbsp apple cider vinegar
  • Dash of honey
  • Dash of salt and pepper

Directions:

  1. Preheat the oven to 425F.
  2. Wash and chop the sweet potato, bell pepper, and beet into 1-inch pieces. Slice the onions so you’re left with long strips. Add the ingredients to a roasting pan, drizzle with coconut oil, salt, and pepper, and roasted for 30 minutes. Shake the pan halfway through.
  3. Chop the dates into small pieces – I like to cut them width-wise, then length-wise.
  4. Whisk the avocado oil, apple cider vinegar, honey, and salt and pepper in a small bowl. Dress the arugula and set aside.
  5. Once the roasted vegetables are ready, place the dressed arugula on a plate, then top with the warm vegetables. Sprinkle on the dates and walnut pieces, and enjoy!

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Roasted Sweet Potato + Medjool Date Salad

What’s your favourite warming salad? Have you ever added medjool dates to a salad?

This recipe was sponsored by my partnership with Natural Delights Medjool Dates. As always, all thoughts and opinions are 100% my own.

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