Description
A colourful and flavourful salad combining tender roasted beetroot, caramelised pumpkin, creamy feta, juicy pomegranate seeds, toasted walnuts, and fresh herbs, all finished with a bright honey balsamic dressing.
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 tbsp olive oil
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 Honey Balsamic Dressing
3 tbsp extra-virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 small garlic clove, finely minced
1/4 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 (80 g) pomegranate seeds
1/3 cup (40 g) walnuts, toasted and roughly chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the beetroot and pumpkin in a large bowl. Add the olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the beetroot pieces on one side of the prepared baking sheet. Roast for 15 minutes before adding the pumpkin.
4. Add the seasoned pumpkin to the other side of the baking sheet. Continue roasting for 25–30 minutes, turning the vegetables halfway through, until the beetroot is tender and the pumpkin is golden with caramelised edges.
5. While the vegetables are roasting, place the walnuts 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 let cool slightly.
6. In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until smooth and emulsified.
7. Arrange the mixed greens or baby spinach on a large serving platter or in a wide salad bowl.
8. Allow the roasted beetroot and pumpkin to cool for 5–10 minutes. Arrange them over the greens, keeping the colourful vegetables visible.
9. Scatter the crumbled feta evenly over the roasted beetroot and pumpkin.
10. Sprinkle the pomegranate seeds and toasted walnuts over the salad. Finish with fresh parsley and chopped mint.
11. Drizzle the honey balsamic dressing over the salad just before serving.
12. Gently toss the salad if desired, or serve layered so the roasted beetroot, pumpkin, feta, pomegranate, and walnuts remain beautifully visible.
Notes
Cut the beetroot and pumpkin into similar-sized pieces so they roast more consistently. Spread the vegetables in a single layer and give them enough space to roast and caramelise instead of steaming. Roast the beetroot first because it generally needs a little more time to become tender. Toast the walnuts for a few minutes to make them more fragrant and crunchy. Add the dressing just before serving to help keep the greens fresh and crisp. Fresh pomegranate seeds add vibrant colour and a juicy contrast to the roasted vegetables. Avoid overmixing so the feta and roasted vegetables remain intact. Butternut squash can be used instead of pumpkin. Pecans, almonds, or pumpkin seeds can be used instead of walnuts. Baby spinach works particularly well as an alternative to mixed greens. The roasted beetroot and pumpkin can be prepared ahead and refrigerated. Allow them to come closer to room temperature or gently warm them before assembling. The honey balsamic dressing can be prepared ahead and stored in a covered container in the refrigerator. Whisk or shake well before using. Serve as a side dish with roasted chicken, turkey, grilled fish, or other main courses. For a more substantial vegetarian meal, serve with crusty bread, quinoa, chickpeas, or a simple grain salad.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean