A nutrient-packed winter salad with roasted root vegetables, crisp greens, tangy citrus, and a zesty 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 (omit 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
# Method:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss carrots, beets, and sweet potato with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway, until tender and slightly caramelized. Let cool for 5 minutes.
04 - Whisk together olive oil, lemon juice, orange juice, Dijon mustard, maple syrup, salt, and black pepper in a small bowl.
05 - In a large salad bowl, combine mixed winter greens, red cabbage, pomegranate arils, and toasted walnuts.
06 - Add the cooled roasted vegetables to the salad base, then gently toss with the prepared dressing.
07 - Top the salad with crumbled feta cheese and serve immediately.
