Description
Festive Roasted Vegetable Salad combines caramelized sweet potatoes, butternut squash, carrots, Brussels sprouts, and beets with feta, toasted walnuts, pomegranate seeds, fresh herbs, and a sweet-tangy honey balsamic glaze.
Ingredients
ROASTED VEGETABLES
2 cups sweet potatoes, peeled and cubed
2 cups butternut squash, cubed
3 large carrots, peeled and sliced
2 cups Brussels sprouts, halved
2 medium beets, peeled and cubed
3 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
HONEY BALSAMIC GLAZE
3 tbsp honey
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp fresh lemon juice
TOPPINGS
1 cup crumbled feta cheese
3/4 cup toasted walnuts
1/2 cup pomegranate seeds
2 tbsp fresh thyme leaves
1 tbsp chopped fresh parsley
Instructions
1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2. Place the sweet potatoes, butternut squash, carrots, Brussels sprouts, and beets in a large bowl.
3. Drizzle the vegetables with olive oil and season with garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss until evenly coated.
4. Spread the vegetables across the prepared baking sheets in a single layer, keeping them slightly separated for better roasting.
5. Roast for 30–40 minutes, turning the vegetables halfway through, until tender and caramelized around the edges.
6. Meanwhile, whisk together the honey, balsamic vinegar, olive oil, Dijon mustard, and lemon juice until smooth.
7. Transfer the warm roasted vegetables to a large serving platter.
8. Drizzle generously with the honey balsamic glaze.
9. Scatter the crumbled feta, toasted walnuts, and pomegranate seeds over the roasted vegetables.
10. Finish with fresh thyme leaves and chopped parsley.
11. Serve warm or at room temperature.
Notes
Use two baking sheets so the vegetables have enough space to caramelize instead of steaming.
Cut the vegetables into similar-sized pieces for more even cooking.
The vegetables, glaze, and toasted walnuts can be prepared ahead of time. Add the feta, pomegranate seeds, and fresh herbs shortly before serving.
Goat cheese can be substituted for feta, and toasted pecans can be used instead of walnuts.
Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition information is approximate and based on 6 servings.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 18g
- Sodium: 520mg
- Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 10g