Save to Pinterest A vibrant, winter-inspired salad featuring roasted root vegetables, creamy goat cheese, and juicy pomegranate seeds, finished with a zesty vinaigrette.
This salad has become my go-to dish for entertaining during the colder months. The sweet roasted vegetables and tangy cheese always impress guests.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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 vegetables
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp, freshly ground
- Salad greens: 100 g (3.5 oz) mixed greens, such as 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 for vinaigrette
- Balsamic vinegar: 1 tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt: 1/4 tsp for vinaigrette
- Black pepper: To taste, freshly ground
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Roast Vegetables:
- Preheat oven to 200°C (400°F). Toss carrots, parsnips, beetroot, and sweet potato with olive oil, salt, and pepper on a baking tray. Spread in a single layer. Roast for 30–35 minutes, stirring midway, until tender and slightly caramelized. Cool slightly.
- Prepare Vinaigrette:
- Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper together until fully emulsified.
- Dress Greens:
- Gently toss salad greens in a large bowl with half the vinaigrette.
- Assemble Salad:
- Arrange dressed greens on serving platter or plates. Top with warm roasted vegetables, crumbled goat cheese, pomegranate seeds, and toasted walnuts.
- Finish and Serve:
- Drizzle remaining vinaigrette over assembled salad. Serve immediately.
Save to Pinterest This salad was a hit at my family’s holiday dinner, and even the kids loved the pops of pomegranate.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Baking tray, mixing bowls, whisk, knife and chopping board, salad platter or plates
Nutritional Information
Each serving contains approximately 310 calories, 18 g total fat, 29 g carbohydrates, and 8 g protein
Suggested Pairings
Enjoy with a crisp Sauvignon Blanc or dry rosé for a refreshing match
Save to Pinterest 
A drizzle of extra vinaigrette right before serving brightens all the flavors. Serve the salad while vegetables are still slightly warm.
Common Recipe Questions
- → What root vegetables are ideal for roasting in this salad?
Carrots, parsnips, beetroot, and sweet potatoes are perfect for roasting as they develop sweetness and a tender texture when cooked.
- → How can I enhance the flavor of the roasted vegetables?
Toss the vegetables with smoked paprika or your preferred spices prior to roasting to add a deeper, smoky flavor.
- → What dressings complement this salad’s flavors?
A vinaigrette combining olive oil, balsamic vinegar, Dijon mustard, and honey adds a balanced acidity and subtle sweetness that complements the roasted vegetables and goat cheese.
- → Can this dish be adapted for different dietary needs?
Yes, substituting goat cheese with feta or a plant-based alternative can accommodate various preferences while maintaining richness.
- → How should I serve this salad for the best experience?
Serve immediately after assembling to maintain the contrast of warm roasted vegetables and fresh salad greens with creamy cheese.
