Description
A colourful and flavourful festive salad combining tender roasted beetroot, caramelised pumpkin, sweet roasted potatoes, creamy feta, juicy pomegranate seeds, and crunchy toasted pecans, all finished with a bright honey balsamic dressing with fresh orange.
Ingredients
For the Roasted Vegetables
3 medium beetroot (about 450 g), peeled and cut into bite-sized wedges
3 cups (450 g) pumpkin, peeled, seeded, and cut into cubes
2 medium sweet potatoes (about 500 g), peeled and cut into cubes
3 tbsp olive oil
1 tbsp honey
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Salad
4 cups (120 g) mixed greens or baby spinach
3/4 cup (110 g) crumbled feta cheese
1/2 cup (75 g) pomegranate seeds
1/2 cup (60 g) pecans, roughly chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
For the Honey Balsamic Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 tbsp fresh orange juice
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Place the beetroot, pumpkin, and sweet potatoes in a large bowl. Add the olive oil, honey, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until all the vegetables are evenly coated.
3. Spread the seasoned vegetables over the prepared baking sheet in a single layer, leaving a little space between the pieces so they roast and caramelise rather than steam.
4. Roast for 30–40 minutes, turning the vegetables halfway through cooking, until the beetroot, pumpkin, and sweet potatoes are tender and caramelised around the edges. Remove from the oven and let them cool slightly.
5. While the vegetables are roasting, place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside to cool.
6. In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, fresh orange juice, salt, and black pepper until smooth and well combined.
7. Arrange the mixed greens or baby spinach over a large serving platter or shallow salad bowl, spreading them into an even layer.
8. Scatter the warm roasted beetroot, pumpkin, and sweet potatoes over the greens, arranging them evenly so each serving gets a mixture of all three vegetables.
9. Sprinkle the crumbled feta evenly over the roasted vegetables, leaving some larger pieces visible for a creamy contrast.
10. Scatter the fresh pomegranate seeds and toasted pecans over the salad.
11. Drizzle the honey balsamic dressing evenly over the salad just before serving, using enough to lightly coat the greens without making them soggy.
12. Finish with fresh parsley and thyme leaves. Add a few extra pomegranate seeds and pecans for an attractive presentation.
13. Serve immediately while the roasted vegetables are still slightly warm and the pecans remain crunchy.
Notes
Cut the vegetables into similar-sized pieces so they roast evenly and finish at roughly the same time.
Do not overcrowd the baking sheet. Give the vegetables enough room to brown and caramelise properly.
Turn the vegetables halfway through roasting to help them brown evenly on multiple sides.
Toast the pecans for a few minutes in a dry skillet to bring out their natural flavour and make them extra crunchy.
Dress the salad just before serving to keep the greens fresh.
Use fresh pomegranate seeds for beautiful colour, juicy texture, and a naturally tart contrast.
Let the roasted vegetables cool for a few minutes before assembling so they do not wilt the greens too quickly.
The roasted beetroot, pumpkin, and sweet potatoes can be prepared ahead and stored in the refrigerator. Bring them closer to room temperature or gently warm them before assembling.
Butternut squash can be used instead of pumpkin.
Toasted walnuts can be substituted for pecans.
Goat cheese can be used instead of feta.
The honey balsamic dressing can be prepared ahead and stored in a covered container in the refrigerator. Whisk or shake well before using.
The salad can be served slightly warm, at room temperature, or chilled. For the best texture, add the dressing shortly before serving.
For a more filling vegetarian meal, serve with crusty bread, roasted chickpeas, quinoa, or another favourite grain.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean