Dessert

Festive Roasted Veggie Salad with Feta, Walnuts, and Pomegranate Recipe

Bynova cole February 24, 2026February 24, 2026

Introduction

This Festive Roasted Veggie Salad combines tender roasted zucchini, sweet potato, and beetroot with creamy feta, crunchy walnuts, and vibrant pomegranate arils. It’s a colorful, flavorful dish perfect for holiday gatherings or any time you want a fresh, satisfying salad.

The dish shows a white oval plate filled with three layers of roasted vegetables and toppings. The bottom layer has green round zucchini slices, deep purple beet chunks, and bright orange pumpkin cubes, all with a roasted texture. The middle layer is scattered with chopped bright red pomegranate seeds that add small pops of color. The top layer features dollops of soft white cheese and large brown walnut halves, with green herbs sprinkled all over for freshness. The whole plate sits on a white marbled surface, highlighting the vibrant colors of the vegetables and toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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: drizzle of honey or maple syrup

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Step 2: In a large bowl, toss the zucchini, sweet potato, and beetroot with olive oil, salt, and cracked black pepper until evenly coated.
Step 3: Spread the vegetables on the prepared tray in a single layer and roast for 25–30 minutes, or until they are tender and lightly golden.
Step 4: Arrange the roasted vegetables on a serving platter. Sprinkle the crumbled feta, toasted walnuts, and pomegranate arils evenly over the top.
Step 5: Drizzle the salad with balsamic glaze and garnish with chopped fresh parsley. For a touch of sweetness, add a drizzle of honey or maple syrup if desired before serving.

Tips & Variations

To save time, use pre-cut vegetables or swap out the walnuts for pecans for a different crunch.
Adding a squeeze of lemon juice before serving can brighten up the flavors.
For a vegan option, replace feta with a plant-based cheese or omit it entirely.
Toast the nuts gently in a dry skillet before adding to enhance their flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but you can gently reheat the roasted vegetables before adding the fresh toppings. Keep the feta and pomegranate separate until serving to maintain their texture.

How to Serve

The image shows a large white bowl filled with a colorful roasted vegetable salad layered on fresh mixed greens. The first layer is dark green leafy vegetables, topped with roasted Brussels sprouts that are golden brown with charred edges. Scattered among these are deep orange cubed roasted sweet potatoes and dark purple cubed roasted beets. White crumbles of cheese are sprinkled evenly across the top, along with whole almonds adding texture. Resting on the bowl's edge is a silver fork. In the background, there is another smaller white bowl containing more roasted Brussels sprouts and sweet potatoes. The setup is on a dark wooden table with a red cloth nearby and the entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can roast the vegetables a day ahead and store them separately. Assemble the salad just before serving to keep the nuts and pomegranate fresh and crunchy.