Description

The Festive Roasted Veggie Salad with Feta, Walnuts & Pomegranate Jewels is a true celebration of flavors that brings together the earthy notes of roasted vegetables, the tangy creaminess of feta, and the delightful crunch of walnuts, all topped with luscious pomegranate jewels. This dish not only looks stunning but also delivers a symphony of tastes and textures, making it perfect for holiday gatherings or any special occasion.

Ingredients

Scale

2 medium zucchinis, sliced into thick rounds
1 cup sweet potato, peeled and cubed
1 cup beetroot, peeled and cubed
2 tbsp olive oil
Salt and cracked black pepper, to taste
1 tbsp balsamic glaze or reduction
¼ cup crumbled feta (or soft goat cheese)
¼ cup toasted walnuts (or pecans)
2 tbsp pomegranate arils
1 tbsp chopped fresh parsley
Optional: a drizzle of honey or maple syrup for sweetness

Instructions

Start by preheating your oven to 400°F (200°C). Take a large baking tray and line it with parchment paper, which will help in easy cleanup after roasting the veggies.
In a mixing bowl, combine the sliced zucchinis, cubed sweet potatoes, and beetroot. Drizzle them with 2 tablespoons of olive oil. Season generously with salt and cracked black pepper. Toss everything together until the vegetables are nicely coated.
Spread the seasoned veggies evenly onto the prepared baking tray. Place them in the preheated oven and roast for about 25–30 minutes. Flip the vegetables halfway through.
Once the vegetables are beautifully roasted, remove them from the oven and let them cool briefly. Arrange on a serving platter.
Drape the salad with a light drizzle of balsamic glaze and finish with a sprinkle of freshly chopped parsley.

Notes

Make sure to cut the vegetables into similar sizes for even cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad

Nutrition

Calories: 250 kcal
Sodium: 180 mg
Protein: 6 g