Festive Roasted Veggie Salad
A vibrant and delicious salad featuring roasted vegetables, feta cheese, walnuts, and pomegranate jewels, perfect for holiday gatherings.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the roasted vegetables
- 2 pieces zucchinis (about 250g) Diced
- 1 cup sweet potato (about 150g) Peeled and diced
- 1 cup beetroot (about 150g) Peeled and diced
- 2 tbsp olive oil (30ml)
- Salt and pepper to taste
For the salad topping
- 1 tbsp balsamic glaze (15ml)
- ¼ cup feta (about 40g) Crumbled
- ¼ cup walnuts (about 30g) Chopped
- 2 tbsp pomegranate (about 30g)
- 1 tbsp parsley (fresh) Chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare your baking tray by lining it with parchment paper.
- Place the diced zucchinis, sweet potato, and beetroot on the baking tray. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
Cooking
- Roast in the oven for about 25–30 minutes, or until the veggies are golden and tender. Stir halfway through.
Assembly
- Transfer the roasted vegetables to a serving bowl and sprinkle the crumbled feta on top.
- Add the chopped walnuts and pomegranate pearls.
- Drizzle with balsamic glaze and garnish with chopped parsley.
Notes
Don’t rush the roasting! Ensure that vegetables have enough space to roast evenly. You can also mix in seasonal veggies like carrots or Brussels sprouts. The roasted veggies can be prepared a day in advance, just assemble before serving.