Save A vibrant, winter-inspired salad featuring roasted root vegetables, creamy goat cheese, and juicy pomegranate seeds, finished with a zesty vinaigrette. This is a showstopper for any festive table and a healthy, naturally gluten-free choice for chilly months.
I first created this salad for a family winter gathering and was amazed by how quickly it disappeared. Even vegetable skeptics raved about the caramelized root vegetables paired with tangy goat cheese and bursts of pomegranate.
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
- 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, frisée
- Goat cheese: 100 g (3.5 oz) fresh, 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
- Black pepper: Freshly ground, to taste
Instructions
- Prepare vegetables:
- Preheat oven to 200°C (400°F). Toss carrots, parsnips, beetroot, and sweet potato with olive oil, salt, and pepper on baking tray. Spread in single layer.
- Roast:
- Roast for 30–35 minutes, stirring halfway, until vegetables are tender and slightly caramelized. Cool slightly.
- Vinaigrette:
- Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
- Dress greens:
- In large bowl, gently toss salad greens with half of vinaigrette.
- Assemble:
- Arrange greens on platter or individual plates. Top with roasted vegetables, crumbled goat cheese, pomegranate seeds, and walnuts. Drizzle with remaining vinaigrette and serve immediately.
Save This is now our go-to cold-weather salad for gatherings. My kids love helping sprinkle the pomegranate seeds and everyone enjoys the crunch of walnuts.
Required Tools
Baking tray, mixing bowls, whisk, knife and chopping board, salad platter or plates
Allergen Information
Contains goat cheese, walnuts, and mustard. Always check ingredients if you have allergies.
Nutritional Information (per serving)
Calories: 310, Total Fat: 18 g, Carbohydrates: 29 g, Protein: 8 g
Save This salad is a delicious way to showcase winter produce and comes together beautifully for both special occasions and simple meals. Savor every bite of the colorful combination!
Recipe FAQs
- → What root vegetables work best for roasting in this salad?
Carrots, parsnips, beetroot, and sweet potatoes roast well, offering a balance of sweetness and earthiness that complements the salad.
- → Can I substitute goat cheese with another cheese?
Yes, feta is a great alternative that maintains a tangy and creamy texture while pairing nicely with the other ingredients.
- → How do I make the vinaigrette for the salad?
Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified.
- → What nuts are used to add crunch to this dish?
Toasted walnuts provide a crunchy texture and a rich, nutty flavor that enhances the overall salad.
- → Is there a way to add smoky flavor to the roasted vegetables?
Toss the vegetables with a pinch of smoked paprika before roasting for a subtle smoky undertone.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or a dry rosé complements the flavors and freshness of the salad beautifully.