Ingredients

For the Salad

  • 2 medium sweet potatoes, peeled and cut into cubes
  • 2 medium beets, peeled and cut into cubes
  • 1½ cups cooked chickpeas, drained and rinsed
  • 5–6 cups fresh baby spinach
  • 1 large avocado, sliced
  • ½ cup crumbled feta cheese
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt

For the Lemon Dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely minced
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Prepare the vegetables:
    Preheat your oven to 425°F (220°C). Place the cubed sweet potatoes and beets on a large baking sheet.
  2. Season:
    Drizzle the vegetables with 1 tablespoon olive oil. Sprinkle with oregano, garlic powder, smoked paprika, salt, and black pepper. Toss well until evenly coated.
  3. Roast:
    Spread the vegetables into a single layer. Roast for 25–30 minutes, turning halfway through, until the sweet potatoes are tender and lightly caramelized and the beets are fork-tender.
  4. Roast the chickpeas:
    Add the drained chickpeas to the baking sheet during the final 15–20 minutes of roasting. Toss them with the vegetables so they become slightly crisp and flavorful.
  5. Make the dressing:
    In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper.
  6. Build the salad:
    Arrange the fresh baby spinach in a large serving bowl. Add the roasted sweet potatoes, roasted beets, and crispy chickpeas.
  7. Add toppings:
    Gently place the sliced avocado and crumbled feta over the top.
  8. Dress and serve:
    Drizzle the lemon dressing over the salad just before serving. Toss gently so the avocado and feta remain intact.

💡 Tips

  • For extra protein, add grilled chicken, boiled eggs, or quinoa.
  • For a dairy-free version, omit the feta or use a dairy-free alternative.
  • Add pumpkin seeds or walnuts for extra crunch.
  • Serve warm or chilled.

Nutrition note: This is a naturally Mediterranean-style, high-fiber salad. Chickpeas and feta provide protein, while avocado and olive oil provide healthy fats.