Festive Roasted Veggie Salad with Feta, Walnuts, and Pomegranate Recipe
This Festive Roasted Veggie Salad combines the natural sweetness of roasted zucchinis, sweet potatoes, and beetroots with the tangy creaminess of feta cheese, the crunch of toasted walnuts, and the jewel-like burst of pomegranate arils. Finished with a balsamic glaze and fresh parsley, this vibrant salad is perfect for holiday gatherings or as a nutritious, colorful side dish year-round.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 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
Toppings and Dressing
- 1 tbsp balsamic glaze or reduction
- ¼ cup crumbled feta cheese (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
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to ensure the vegetables roast evenly without sticking.
- Prepare Vegetables: In a large bowl, toss the sliced zucchinis, cubed sweet potatoes, and cubed beetroots with olive oil, salt, and freshly cracked black pepper until all pieces are well coated.
- Roast Vegetables: Spread the coated vegetables in a single layer on the prepared baking tray. Roast in the preheated oven for 25 to 30 minutes until the vegetables are tender and develop a lovely golden color around the edges.
- Assemble Salad: Remove the vegetables from the oven and arrange them neatly on a platter. Sprinkle crumbled feta cheese, toasted walnuts, and pomegranate arils evenly over the top to add contrasting textures and flavors.
- Finish and Serve: Drizzle the salad with balsamic glaze and garnish with chopped fresh parsley for a fresh, aromatic touch. Optionally, add a light drizzle of honey or maple syrup to enhance the natural sweetness if desired. Serve warm or at room temperature.
Notes
- Be sure to cut the vegetables into similar-sized pieces to ensure even roasting.
- To toast walnuts or pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until fragrant.
- Balsamic glaze can be found in most grocery stores or easily made at home by reducing balsamic vinegar over low heat until thickened.
- This salad can be served warm, at room temperature, or chilled depending on preference.
- Substitute feta with goat cheese for a creamier texture or omit for a vegetarian option without cheese.
- Leftovers keep well in the refrigerator for up to 2 days but are best eaten fresh for maximum texture and flavor.
Keywords: roasted vegetable salad, festive salad, pomegranate salad, feta walnut salad, healthy side dish, Mediterranean salad, holiday salad
