Save It A vibrant, winter-inspired salad featuring roasted root vegetables, creamy goat cheese, and juicy pomegranate seeds, finished with a zesty vinaigrette.
Last winter, I surprised my family with this salad during a holiday dinner, and it quickly became a favorite on chilly evenings. The combination of creamy goat cheese and sweet roasted veggies always impresses guests.
Ingredients
- Carrots: 2 medium, peeled and cut into 1 inch chunks
- Parsnips: 2 medium, peeled and cut into 1 inch chunks
- Beetroot: 1 small, peeled and cut into wedges
- Sweet potato: 1 small, peeled and cut into 1 inch cubes
- Olive oil: 2 tbsp for roasting
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp freshly ground
- Mixed salad greens: 100 g (3.5 oz), e.g.: arugula, baby spinach, frisee
- Goat cheese: 100 g (3.5 oz), crumbled
- Pomegranate seeds: 1/2 cup
- Walnuts: 1/4 cup toasted, roughly chopped
- Extra virgin olive oil: 3 tbsp
- Balsamic vinegar: 1 tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt: 1/4 tsp for vinaigrette
- Black pepper: freshly ground, to taste
Instructions
- Preheat oven:
- Preheat the oven to 200°C (400°F).
- Roast vegetables:
- Toss carrots, parsnips, beetroot, and sweet potato with olive oil, salt, and pepper on a baking tray. Spread evenly and roast for 30 to 35 minutes, stirring halfway, until tender and caramelized. Let cool slightly.
- Make vinaigrette:
- Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
- Toss greens:
- In a large bowl, gently toss salad greens with half the vinaigrette.
- Assemble salad:
- Arrange greens on a platter or plates. Top with roasted vegetables, crumbled goat cheese, pomegranate seeds, and walnuts.
- Finish:
- Drizzle with remaining vinaigrette and serve immediately.
Save It We love gathering around the table for special meals like this & watching everyone reach for seconds. My kids especially like picking out their favorite roasted veggie pieces.
Required Tools
You will need a baking tray, mixing bowls, whisk, knife and chopping board, and a salad platter or plates for serving.
Nutritional Information
Each serving contains about 310 calories, 18 g total fat, 29 g carbohydrates, and 8 g protein.
Serving Suggestions
This salad pairs beautifully with crisp Sauvignon Blanc or dry rosé and is excellent as a starter or light meal.
Save It This salad is a festive addition to any winter menu. The vivid colors and flavors are sure to delight your guests!