Save to Pinterest A vibrant, winter-inspired salad featuring roasted root vegetables, creamy goat cheese, and juicy pomegranate seeds, finished with a zesty vinaigrette.
I first tried this salad for a mid-winter family lunch and it quickly became a go-to favorite for gatherings. The combination of roasted veggies and tangy goat cheese gives every bite a wonderful contrast.
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
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp, freshly ground
- Mixed salad greens: 100 g (3.5 oz) (arugula, baby spinach, frisée)
- Goat cheese: 100 g (3.5 oz), crumbled
- Pomegranate seeds: 1/2 cup
- Walnuts: 1/4 cup, toasted and roughly chopped
- Extra virgin olive oil: 3 tbsp
- Balsamic vinegar: 1 tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt: 1/4 tsp
- Black pepper: freshly ground, to taste
Instructions
- Roast the vegetables:
- Preheat the oven to 200°C (400°F). Toss carrots, parsnips, beetroot, and sweet potato with olive oil, sea salt, and black pepper on a baking tray. Spread in a single layer.
- Cook until tender:
- Roast vegetables for 30–35 minutes, stirring halfway, until they are tender and slightly caramelized. Allow to cool slightly.
- Prepare the vinaigrette:
- Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well blended and emulsified.
- Toss the greens:
- In a large mixing bowl, gently toss the mixed salad greens with half of the vinaigrette.
- Build the salad:
- Arrange greens onto a salad platter or individual plates. Top with roasted vegetables, crumbled goat cheese, pomegranate seeds, and toasted walnuts.
- Finish and serve:
- Drizzle with remaining vinaigrette and serve immediately while vegetables are warm.
Save to Pinterest Sharing this salad always reminds me of cozy evenings with my kids, as everyone enjoys picking out their favorite veggie pieces and the sweet pops of pomegranate.
Required Tools
Baking tray, mixing bowls, whisk, knife and chopping board, salad platter or plates are all you need to make this salad.
Nutritional Information (per serving)
Calories: 310, Total Fat: 18 g, Carbohydrates: 29 g, Protein: 8 g
Serving Suggestions
This salad pairs beautifully with a crisp Sauvignon Blanc or a dry rosé for a refreshing meal.
Save to Pinterest Serve immediately to enjoy the freshness and vibrant colors at their best. This salad is fitting for both festive occasions and simple weeknight dinners.
Common Recipe Questions
- → Which root vegetables work best for roasting in this salad?
Carrots, parsnips, beetroot, and sweet potatoes offer a great balance of sweetness and earthiness when roasted, enhancing the salad's flavors.
- → Can I substitute goat cheese with another cheese?
Yes, feta cheese is a common substitute providing a similar creamy texture and tangy taste.
- → How is the vinaigrette prepared for this salad?
The vinaigrette is a simple blend of extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper whisked until emulsified.
- → Are there any recommended additions to boost flavor?
Adding smoked paprika to the root vegetables before roasting adds a subtle smoky depth that complements the salad well.
- → What nuts are used as toppings and can they be replaced?
Toasted walnuts add crunch and flavor; however, pecans or almonds can be used as alternatives according to preference.