A fresh winter salad combining roasted roots, goat cheese, pomegranate, walnuts, and a tangy vinaigrette.
# What You’ll Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 medium parsnips, peeled and cut into 1-inch chunks
03 - 1 small beetroot, peeled and cut into wedges
04 - 1 small sweet potato, peeled and cut into 1-inch cubes
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Salad Base & Toppings
08 - 3.5 ounces mixed salad greens (arugula, baby spinach, frisée)
09 - 3.5 ounces fresh goat cheese, crumbled
10 - 1/2 cup pomegranate seeds
11 - 1/4 cup toasted walnuts, roughly chopped
→ Vinaigrette
12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon balsamic vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Set the oven to 400°F (200°C).
02 - Combine carrots, parsnips, beetroot, and sweet potato with olive oil, sea salt, and black pepper on a baking tray, spreading evenly in a single layer.
03 - Roast for 30 to 35 minutes, stirring halfway until tender and slightly caramelized. Allow to cool slightly.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified.
05 - Toss the mixed greens gently with half of the vinaigrette in a large bowl.
06 - Arrange the dressed greens on a platter or individual plates. Top with roasted vegetables, crumbled goat cheese, pomegranate seeds, and toasted walnuts.
07 - Drizzle remaining vinaigrette over the salad and serve immediately.
