Save to Pinterest A vibrant, winter-inspired salad featuring roasted root vegetables, creamy goat cheese, and juicy pomegranate seeds, finished with a zesty vinaigrette.
I first made this salad for a holiday dinner and it instantly became a family favorite. The combination of earthy roasted vegetables and tangy goat cheese creates a memorable contrast that never fails to impress guests.
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), such as arugula, baby spinach, frisée
- 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
Instructions
- Roast Vegetables:
- Preheat the oven to 200°C (400°F). Toss carrots, parsnips, beetroot, and sweet potato with olive oil, salt, and pepper on a baking tray. Spread in a single layer and roast for 30–35 minutes, stirring halfway, until tender and slightly caramelized. Let cool slightly.
- Prepare Vinaigrette:
- In a small bowl, whisk together extra virgin 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 greens on a platter or plates. Top with roasted vegetables, crumbled goat cheese, pomegranate seeds, and toasted walnuts.
- Finish:
- Drizzle with remaining vinaigrette and serve immediately.
Save to Pinterest This has become our go-to starter for winter gatherings. My kids even ask for seconds thanks to the sweet pop of pomegranate!
Required Tools
You will need a baking tray, mixing bowls, a whisk, a knife and chopping board, and a salad platter or plates.
Nutritional Information
Each serving contains around 310 calories, 18 g of fat, 29 g of carbohydrates, and 8 g of protein.
Serving Suggestions
Pairs wonderfully with a crisp Sauvignon Blanc or a dry rosé for a refreshing meal.
Save to Pinterest This winter salad is sure to brighten up your dinner table and impress with its seasonal flavors. Serve immediately for best texture and taste.
Common Recipe Questions
- → What root vegetables are used in the salad?
The salad includes carrots, parsnips, beetroot, and sweet potato, all roasted to enhance their natural flavors.
- → Can I substitute the goat cheese with another type of cheese?
Yes, feta cheese can be used as an alternative for a slightly different texture and flavor.
- → How is the vinaigrette prepared?
The vinaigrette combines extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper whisked together until emulsified.
- → Are there any allergy considerations for this dish?
This salad contains dairy from goat cheese, tree nuts from walnuts, and mustard in the vinaigrette. Check labels if you have specific allergies.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or dry rosé complements the salad's fresh and vibrant flavors nicely.