Nutrient-packed winter salad featuring roasted vegetables, crisp greens, pomegranate, and a bright citrus dressing.
# Components:
→ 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, substitute with 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
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss carrots, beets, and sweet potato with olive oil, sea salt, and freshly ground black pepper. Spread evenly on the baking sheet.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized. Let cool for 5 minutes.
04 - Whisk together extra virgin olive oil, lemon juice, orange juice, Dijon mustard, maple syrup, salt, and black pepper in a small bowl.
05 - Combine mixed winter greens, red cabbage, pomegranate arils, and toasted walnuts in a large salad bowl.
06 - Add cooled roasted vegetables to the salad base and gently toss with the prepared dressing.
07 - Top with crumbled feta cheese if using. Serve immediately.
