New Year Paleo Salad

I threw this together on January 2nd after a friend texted me asking for something that didnt feel like punishment but still reset her system. The beets stained my cutting board pink and I didnt care. It felt like the right kind of mess to start a year with.

I made this for a small gathering where everyone was quietly nursing their resolutions. Someone said it looked too pretty to eat, then went back for seconds. That was the moment I knew it worked.

Ingredients

• Mixed baby kale and spinach (4 cups): The base that holds everything without wilting too fast, I learned to dry it really well or the dressing slides right off.
• Sweet potato (1 medium, peeled and diced): Roasting brings out a caramel sweetness that balances the earthy beet, dont skip the halfway flip for even color.
• Beet (1 medium, peeled and diced): It stains but it also adds that deep jewel tone and slight mineral sweetness, I use gloves now.
• Olive oil (1 tablespoon for roasting, 3 tablespoons for dressing): The fruity kind makes the dressing sing, the regular kind works fine for roasting.
• Sea salt and black pepper: Just enough to wake up the vegetables without overpowering the natural sweetness.
• Pomegranate seeds (1/2 cup): They pop in your mouth like tiny flavor bombs, I buy them pre-seeded to save my sanity.
• Cucumber (1/2, thinly sliced): Adds crunch and a cool contrast to the warm roasted pieces.
• Avocado (1 small, sliced): Creamy richness that makes the salad feel complete, slice it last so it stays green.
• Pecans (1/3 cup, roughly chopped): Toasty and buttery, they add texture I crave in every bite.
• Pumpkin seeds (2 tablespoons): A little crunch and a nutty finish, plus they look elegant scattered on top.
• Fresh lemon juice (1 tablespoon): Brightens the whole dish, I taste as I go because some lemons are more tart than others.
• Apple cider vinegar (1 tablespoon): Adds tang and a subtle fruity note that plays well with the honey.
• Dijon mustard (1 teaspoon): The secret emulsifier that keeps the dressing from separating, plus a hint of sharpness.
• Honey (1 teaspoon): Just a whisper of sweetness to round out the acid, leave it out for strict Whole30.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment if you want easy cleanup. Dice the sweet potato and beet into similar sized pieces so they roast evenly.

Roast the Vegetables:

Toss the diced sweet potato and beet with olive oil, sea salt, and black pepper until coated. Spread them out on the baking sheet without crowding, roast for 20 to 25 minutes, flipping halfway so the edges get caramelized and slightly crispy.

Make the Dressing:

In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified. Taste it and adjust if you want more brightness or sweetness.

Build the Salad:

Place the baby kale and spinach in a large bowl. Top with the slightly cooled roasted vegetables, cucumber slices, pomegranate seeds, avocado slices, pecans, and pumpkin seeds.

Dress and Serve:

Drizzle the dressing over everything and toss gently with your hands or tongs so the greens get lightly coated without bruising. Serve right away while the roasted vegetables are still warm.

Save

A neighbor stopped by while I was plating this and said it smelled like a farmers market in summer even though it was freezing outside. She stayed for lunch and we talked about how food can trick your brain into feeling hopeful.

How to Store and Prep Ahead

I roast the vegetables the night before and keep them in the fridge in a sealed container. The greens and dressing stay separate until serving or everything gets soggy and sad looking.

Ways to Make It Your Own

Some nights I add grilled chicken or shrimp for protein, other times I swap pecans for walnuts or almonds depending on what I have. If you want it Whole30 strict, just skip the honey and let the natural sweetness from the roasted vegetables carry the dressing.

Serving and Pairing Ideas

I like this as a light main with crusty bread on the side, or as a starter before something richer. It pairs beautifully with a crisp Sauvignon Blanc or sparkling water with a twist of lemon if youre staying dry.

• Serve it on a big platter for gatherings so everyone can admire the colors before diving in.
• Pack leftovers in a mason jar with dressing on the bottom for an easy grab and go lunch.
• Toast the pecans and pumpkin seeds for a few minutes in a dry pan to intensify their flavor before sprinkling on top.

Save

This salad has become my reset button whenever I need to feel grounded and nourished without any fuss. I hope it does the same for you.

Recipe FAQs

→ How do I roast the vegetables for the salad?

Toss diced sweet potato and beet with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes until tender and caramelized, turning halfway through.

→ Can I customize the nuts in this salad?

Yes, pecans can be swapped for walnuts or almonds depending on preference or availability.

→ What dressing complements the salad best?

A blend of olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper creates a bright, balanced dressing.

→ Is this dish suitable for gluten-free and dairy-free diets?

Yes, all ingredients are naturally gluten-free and dairy-free, fitting paleo and clean-eating preferences.

→ How can I add more protein to the dish?

Consider topping the salad with grilled chicken or shrimp for extra protein.