A colorful winter salad featuring roasted roots, fresh greens, citrus, nuts, and a zesty dressing.
# What You’ll Need:
→ Roasted Vegetables
01 - 2 medium carrots, peeled and sliced
02 - 2 small beets, peeled and diced
03 - 1 small sweet potato, peeled and cubed
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
07 - 4 cups mixed winter greens (kale, arugula, baby spinach)
08 - 1/2 cup thinly sliced red cabbage
09 - 1/2 cup pomegranate arils
10 - 1/3 cup toasted walnuts
11 - 1/4 cup crumbled feta cheese (optional or substitute vegan feta for dairy-free)
→ Dressing
12 - 2 tablespoons extra virgin olive oil
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon fresh orange juice
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon maple syrup
17 - 1/4 teaspoon salt
18 - Freshly ground black pepper, to taste
# How-To:
01 - Heat the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine sliced carrots, diced beets, and cubed sweet potato with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Let cool for 5 minutes.
04 - In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, maple syrup, salt, and black pepper until emulsified.
05 - In a large bowl, combine mixed winter greens, sliced red cabbage, pomegranate arils, and toasted walnuts.
06 - Add the cooled roasted vegetables to the salad base and gently toss with the dressing to coat evenly.
07 - Top the salad with crumbled feta cheese. Serve immediately for optimal freshness.
