Description
This vibrant salad is a delightful mix of roasted vegetables, creamy feta, and crunchy walnuts, topped with pomegranate arils for a burst of sweetness.
Ingredients
Scale
- 2 medium zucchinis, sliced into thick rounds
- 1 cup sweet potato, peeled and cubed
- 1 cup beetroot, peeled and cubed
- 1 cup cooked chickpeas (drained and rinsed if canned)
- 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
- 1 tbsp chopped fresh mint leaves (plus extra for garnish)
- Optional: a drizzle of honey or maple syrup for sweetness
Instructions
- Start by preheating your oven to 400°F (200°C). While it’s heating, wash and chop all your vegetables: zucchinis should be sliced into thick rounds, while the sweet potato and beetroot need to be diced into cubes. Once chopped, gather the veggies and chickpeas in a large mixing bowl.
- Drizzle the chopped vegetables and chickpeas with olive oil and season with salt and cracked black pepper. Toss everything together to coat and spread on a lined baking tray without overcrowding.
- Roast for about 25–30 minutes, flipping halfway through to achieve even browning. Once tender with crispy edges, remove from the oven and let cool for a few minutes.
- Transfer roasted vegetables and chickpeas to a serving platter, scatter crumbled feta over the warm salad, and sprinkle with walnuts.
- Top with pomegranate arils, parsley, and mint leaves. Drizzle with balsamic glaze and garnish with mint leaves before serving.
Notes
Let the roasted vegetables cool slightly before adding cheese and toppings for maximum flavor. This salad also tastes great the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: Varies
- Protein: 10 g