Vibrant winter salad with roasted roots, creamy goat cheese, pomegranate seeds, and a zesty dressing.
# 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 tbsp olive oil
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Salad Base & Toppings
08 - 3.5 oz mixed salad greens (arugula, baby spinach, frisée)
09 - 3.5 oz fresh goat cheese, crumbled
10 - 1/2 cup pomegranate seeds
11 - 1/4 cup toasted walnuts, roughly chopped
→ Vinaigrette
12 - 3 tbsp extra virgin olive oil
13 - 1 tbsp balsamic vinegar
14 - 1 tsp Dijon mustard
15 - 1 tsp honey
16 - 1/4 tsp salt
17 - Freshly ground black pepper, to taste
# How to Make It:
01 - Set the oven to 400°F (200°C) to prepare for roasting the vegetables.
02 - Toss the carrots, parsnips, beetroot, and sweet potato with olive oil, sea salt, and black pepper on a baking tray. Spread evenly in a single layer.
03 - Roast the vegetables for 30 to 35 minutes, stirring halfway through, until tender and caramelized. Allow to cool slightly.
04 - Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground pepper in a bowl, whisking until fully emulsified.
05 - Gently toss the mixed salad greens with half of the prepared vinaigrette in a large bowl.
06 - Arrange the dressed salad greens on a platter or individual plates. Layer with roasted vegetables, crumbled goat cheese, pomegranate seeds, and toasted walnuts.
07 - Drizzle the remaining vinaigrette over the assembled salad and serve immediately.
