Sunshine Harvest Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant mix of seasonal greens and roasted root vegetables, brightened by a zesty lemon dressing for warm Conewago days. This Mediterranean-inspired salad recipe, ready in about 45 minutes, pairs mixed spring greens, beets, sweet potato into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 oz mixed spring greens
• 2 medium, peeled and diced into 1/4-inch cubes beets
• 1 medium, diced into 1/4-inch cubes sweet potato
• 2 tbsp olive oil
• 1 clove, minced garlic
• 1, juiced lemon
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1/4 cup, toasted walnuts

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 peeled medium diced beets and 1 medium diced sweet potato with 2 tbsp olive oil, 1 minced garlic clove, 1/4 tsp sea salt, and 1/8 tsp black pepper. Spread in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast for 25 minutes, stirring once halfway, until vegetables are tender and caramelized at the edges.
3. Step 3: Whisk together 1 lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp sea salt, and 1/8 tsp black pepper in a small bowl until emulsified.
4. Step 4: In a large bowl, combine 5 oz mixed spring greens with the roasted vegetables. Drizzle with 3/4 of the lemon vinaigrette and toss gently until evenly coated.
5. Step 5: Divide salad among plates, top with 1/4 cup toasted walnuts, and drizzle with remaining dressing.