A nutrient-packed winter dish featuring roasted roots, fresh greens, tangy citrus, and a zesty dressing.
# What You Need:
→ 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, or 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 or 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
# How to Make:
01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper.
02 - Combine carrots, beets, and sweet potato with olive oil, sea salt, and black pepper. Spread evenly on the baking sheet.
03 - Place vegetables in oven and roast for 20 to 25 minutes, stirring once halfway through until tender and caramelized. Let cool for 5 minutes.
04 - Whisk olive oil, lemon juice, orange juice, Dijon mustard, maple syrup, salt, and pepper in a small bowl until well combined.
05 - In a large bowl, combine mixed winter greens, red cabbage, pomegranate arils, and toasted walnuts.
06 - Add cooled roasted vegetables to the salad base and gently toss with the dressing until evenly coated.
07 - Top salad with crumbled feta cheese. Serve immediately.
