This vibrant salad is hearty, flavorful, and nourishing — roasted veggies meet creamy feta and a zesty yogurt dressing. Perfect as a main dish or side, and Weight Watchers–friendly!
📋 Ingredients
For the Salad
- 2 medium sweet potatoes, peeled & cubed
- 3 medium beets, peeled & cubed
- 2 tbsp olive oil
- Salt & pepper, to taste
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup toasted walnuts (optional, adds crunch but higher in points)
For the Yogurt Dressing
- ½ cup plain Greek yogurt (nonfat for lowest points)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
👩🍳 Instructions
-
Roast the veggies:
Preheat oven to 400°F (200°C). Toss cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread on a lined baking sheet.
Roast for 30–35 minutes, flipping halfway, until tender and caramelized. -
Make the dressing:
In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon, and garlic until creamy. Season with salt and pepper to taste. -
Assemble the salad:
Place roasted vegetables in a serving bowl. Top with feta, parsley, and walnuts (if using). Drizzle with yogurt dressing or serve it on the side.
🔢 Weight Watchers Points (per serving, 4 portions)
- Sweet potatoes (2 medium) → ~8 points total ÷ 4 = 2 points each
- Beets → 0 points
- Olive oil (3 tbsp total between veggies + dressing) → 10 points total ÷ 4 = 2–3 points each
- Feta (½ cup) → ~6 points total ÷ 4 = 1–2 points each
- Greek yogurt (nonfat) → 0 points
- Walnuts (¼ cup, optional) → 7 points total ÷ 4 = 2 points each
➡️ Without walnuts: ~5–6 WW points per serving
➡️ With walnuts: ~7–8 WW points per serving
💡 Tips & Variations
- Swap feta for goat cheese for tangier flavor.
- Add greens like arugula or spinach to bulk it up.
- Replace walnuts with pumpkin seeds for crunch at lower points.
- Meal prep friendly — store roasted veggies & dressing separately; combine when serving.
✨ A colorful, nutrient-rich salad that’s cozy, filling, and WW-approved.
