Winter-inspired salad with roasted root vegetables, creamy goat cheese, pomegranate, and toasted walnuts.
# 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 tablespoons olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Salad Base & Toppings
08 - 3.5 ounces mixed salad greens (arugula, baby spinach, frisée)
09 - 3.5 ounces fresh goat cheese, crumbled
10 - 1/2 cup pomegranate seeds
11 - 1/4 cup toasted walnuts, roughly chopped
→ Vinaigrette
12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon balsamic vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper, to taste
# Directions:
01 - Set oven temperature to 400°F to prepare for roasting 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 for 30 to 35 minutes, stirring once halfway through, until tender and caramelized. Allow to cool slightly.
04 - Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper; whisk until emulsified.
05 - Gently toss salad greens with half of the vinaigrette in a large bowl.
06 - Arrange dressed greens on a platter or plates, then top with roasted vegetables, crumbled goat cheese, pomegranate seeds, and toasted walnuts.
07 - Drizzle remaining vinaigrette over the salad and serve immediately.
