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Autumn Harvest Platter Salad with Whipped Ricotta, Tahini-Lemon Drizzle & Roasted Macadamias

The Autumn Harvest Platter Salad is a delightful mix of flavors and textures that brings together the warmth of roasted vegetables, the creaminess of whipped ricotta, and the nutty crunch of macadamia nuts. This salad is not only beautiful to look at, but it also captures the essence of autumn with its vibrant colors and rich tastes. It makes the perfect side dish or a healthy main course.

Why Make This Recipe

This salad is a celebration of seasonal produce. Roasting sweet potatoes and beets enhances their natural sweetness, while the creamy whipped ricotta adds a luxurious touch. The tahini-lemon drizzle adds brightness and a little zest, balancing the flavors perfectly. With the added crunch of roasted macadamias, this dish is not just healthy but also incredibly satisfying. It’s a great way to enjoy nutritious ingredients in a delicious and easy-to-make recipe.

How to Make Autumn Harvest Platter Salad

Ingredients:

2 medium sweet potatoes, peeled and cubed
3 medium beets, peeled and cubed
1 tablespoon olive oil
Salt and pepper, to taste
1 ripe avocado, diced
1/2 cup ricotta cheese
2 tablespoons cream or milk (for whipping)
2 tablespoons tahini
Juice of 1 lemon
1 tablespoon chili-infused olive oil (or plain olive oil + chili flakes)
1/4 cup roasted macadamia nuts, roughly chopped

Directions:

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until tender.
While the vegetables are roasting, whip the ricotta cheese with cream or milk until soft and fluffy.
In a small bowl, whisk together tahini, lemon juice, and chili-infused olive oil to make the drizzle.
Once the sweet potatoes and beets are roasted, let them cool slightly.
To assemble the salad, combine the roasted vegetables and diced avocado in a large bowl. Drizzle with the tahini-lemon dressing and gently mix to combine.
Serve the salad topped with the whipped ricotta and sprinkle with roasted macadamia nuts. Enjoy!

How to Serve Autumn Harvest Platter Salad

This salad is best served fresh. You can present it on a large platter for sharing or in individual bowls. Drizzle a little extra tahini-lemon sauce on top for a beautiful touch. It pairs wonderfully with grilled meats or can be enjoyed as a standalone dish.

How to Store Autumn Harvest Platter Salad

If you have leftovers, store the roasted vegetables and avocado separately in airtight containers in the fridge. The whipped ricotta and tahini-lemon drizzle can also be kept in separate containers. This salad is best enjoyed fresh, but it can be stored for up to three days.

Tips to Make Autumn Harvest Platter Salad

Ensure the sweet potatoes and beets are cut into similar sizes so they cook evenly.
Use a hand mixer to whip the ricotta for a quick and fluffy result.
Adjust the lemon juice and tahini to your taste; you can make it tangier or creamier based on your preference.

Variation

You can add other roasted vegetables like Brussels sprouts or carrots for more variety. Feel free to swap the macadamia nuts for walnuts or pecans if you prefer.

FAQs

1. Can I make this salad ahead of time?
Yes, you can roast the vegetables and whip the ricotta ahead of time. Store them separately and assemble just before serving.

2. Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free.

3. Can I use different nuts in this recipe?
Absolutely! While macadamia nuts add a nice crunch, you can use walnuts, pecans, or even sunflower seeds for a different flavor.

Enjoy making and sharing this wonderful Autumn Harvest Platter Salad! It’s perfect for gatherings or just a cozy dinner at home.