Save It A vibrant, winter-inspired salad featuring roasted root vegetables, creamy goat cheese, and juicy pomegranate seeds, finished with a zesty vinaigrette. This recipe is perfect for bringing seasonal flavors to your table and making any meal feel special.
When I made this salad last December, my family was surprised by how much they loved the combination of sweet roasted vegetables and tangy goat cheese. The festive pop of pomegranate made it feel like the holidays, even on a busy weeknight.
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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
- Freshly ground black pepper: 1/4 tsp
- Mixed salad greens: 100 g (3.5 oz)
- Goat cheese: 100 g (3.5 oz), crumbled
- Pomegranate seeds: 1/2 cup
- Toasted walnuts: 1/4 cup, roughly chopped
- Extra virgin olive oil: 3 tbsp
- Balsamic vinegar: 1 tbsp
- Dijon mustard: 1 tsp
- Honey: 1 tsp
- Salt: 1/4 tsp
- Freshly ground black pepper: to taste
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Instructions
- Roast Vegetables:
- Preheat the oven to 200°C (400°F). Toss the carrots, parsnips, beetroot, and sweet potato with olive oil, salt, and pepper on a baking tray. Spread in a single layer.
- Bake and Cool:
- Roast for 30–35 minutes, stirring halfway, until vegetables are tender and slightly caramelized. Cool slightly.
- Prepare Vinaigrette:
- Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Toss Greens:
- In a large bowl, gently toss the salad greens with half of the vinaigrette.
- Assemble Salad:
- Arrange the greens on a platter or individual plates. Top with roasted vegetables, crumbled goat cheese, pomegranate seeds, and toasted walnuts.
- Serve:
- Drizzle with the remaining vinaigrette and serve immediately.
Save It My daughter especially loves helping sprinkle the pomegranate seeds over the salad. It's a great way to get kids involved in prep, and the bright colors always get a big smile at dinner.
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Required Tools
To make this salad, you will need a baking tray, mixing bowls, a whisk, a knife and chopping board, and a salad platter or plates.
Allergen Information
The salad contains goat cheese (dairy), walnuts (tree nuts), and mustard. Check food labels and ingredients carefully if you are serving people with allergies.
Nutritional Information (per serving)
Each serving provides approximately 310 calories, 18 g total fat, 29 g carbohydrates, and 8 g protein.
Save It 
This root vegetable salad is best enjoyed freshly dressed. Serve with chilled white wine for a perfectly seasonal, satisfying meal.
Recipe FAQs
- → Which root vegetables work best for roasting?
Carrots, parsnips, beetroot, and sweet potatoes roast well, becoming tender and caramelized for rich flavor.
- → Can I substitute goat cheese with other cheeses?
Feta cheese makes a great alternative with a similar tangy and creamy profile.
- → How do I prepare the vinaigrette for this salad?
Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- → What adds crunch to this salad?
Toasted walnuts provide a crunchy texture that complements the soft roasted vegetables and creamy cheese.
- → Can this salad be made ahead of time?
Roast the vegetables in advance and prepare the vinaigrette, but toss and assemble just before serving to keep greens fresh.
