Golden Roasted Vegetable Salad with Whipped Feta
This vibrant salad is a delightful mix of roasted vegetables, creamy feta, and crunchy walnuts, topped with pomegranate arils for a burst of sweetness.
Ingredients
Scale
- 2medium zucchinis, sliced into thick rounds
- 1 cupsweet potato, peeled and cubed
- 1 cupbeetroot, peeled and cubed
- 1 cupcooked chickpeas (drained and rinsed if canned)
- 2 tbspolive oil
- Salt and cracked black pepper, to taste
- 1 tbspbalsamic glaze or reduction
- ¼ cupcrumbled feta (or soft goat cheese)
- ¼ cuptoasted walnuts (or pecans)
- 2 tbsppomegranate arils
- 1 tbspchopped fresh parsley
- 1 tbspchopped fresh mint leaves (plus extra for garnish)
- Optional: a drizzle of honey or maple syrup for sweetness
Instructions
- Start by preheating your oven to 400°F (200°C). While it’s heating, wash and chop all your vegetables: zucchinis should be sliced into thick rounds, while the sweet potato and beetroot need to be diced into cubes. Once chopped, gather the veggies and chickpeas in a large mixing bowl.
- Drizzle the chopped vegetables and chickpeas with olive oil and season with salt and cracked black pepper. Toss everything together to coat and spread on a lined baking tray without overcrowding.
- Roast for about 25–30 minutes, flipping halfway through to achieve even browning. Once tender with crispy edges, remove from the oven and let cool for a few minutes.
- Transfer roasted vegetables and chickpeas to a serving platter, scatter crumbled feta over the warm salad, and sprinkle with walnuts.
- Top with pomegranate arils, parsley, and mint leaves. Drizzle with balsamic glaze and garnish with mint leaves before serving.
Notes
Let the roasted vegetables cool slightly before adding cheese and toppings for maximum flavor. This salad also tastes great the next day as the flavors meld together.
Nutrition
- Calories: 350 kcal
- Protein: 10 g