Festive Roasted Veggie Salad with Feta, Walnuts & Pomegranate Jewels

 

Recipe

 

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: a drizzle of honey or maple syrup for sweetness

 

Directions:

 

Preheat oven to 400°F (200°C). Line a large baking tray with parchment paper.

 

Place zucchini, sweet potato, and beetroot on the tray. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

 

Roast for 25–30 minutes, flipping halfway through, until golden and tender with light caramelization on the edges.

 

Arrange the roasted vegetables on a serving platter.

 

Scatter crumbled feta, toasted walnuts, and pomegranate arils over the vegetables.

 

Drizzle lightly with balsamic glaze (and honey or maple syrup if desired).

 

Finish with fresh parsley for color and serve warm or at room temperature.

 

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: ~340 kcal | Servings: 4