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.
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
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.
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.