Description
A vibrant and colorful salad featuring roasted root vegetables, creamy feta, crunchy walnuts, and sweet pomegranate seeds, all tossed in a zesty lemon-honey vinaigrette.
Ingredients
Scale
For the Crust:
- 2 cups cubed butternut squash
- 1 large sweet potato, peeled and cubed
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
- 1/2 cup pomegranate seeds
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, sweet potato, and red onion with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- In a small bowl, whisk together lemon juice, honey, and Dijon mustard to make the dressing.
- Arrange mixed greens on a large platter. Top with roasted vegetables, crumbled feta, toasted walnuts, and pomegranate seeds.
- Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
You can customize the seasonings to taste.