Vibrant salad with roasted roots, creamy goat cheese, pomegranate seeds, and zesty vinaigrette.
# 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
# Steps to Follow:
01 - Set the oven to 400°F to prepare for roasting the vegetables.
02 - Toss carrots, parsnips, beetroot, and sweet potato with olive oil, sea salt, and black pepper on a baking tray in a single layer.
03 - Roast vegetables for 30 to 35 minutes, stirring halfway through, until tender and caramelized; then allow to cool slightly.
04 - Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper in a bowl; whisk until fully emulsified.
05 - Gently toss salad greens with half the vinaigrette in a large bowl to lightly coat.
06 - Arrange dressed greens on a serving platter or individual plates; layer roasted vegetables, crumbled goat cheese, pomegranate seeds, and toasted walnuts on top.
07 - Drizzle the remaining vinaigrette over the salad and serve immediately to preserve freshness.
