Festive Roasted Veggie Salad with Feta, Walnuts & Pomegranate Jewels
A vibrant, elegant salad perfect for holiday gatherings—or anytime you want something colorful, nutritious, and delicious.
Dish Description
This festive salad combines caramelized roasted winter vegetables—such as sweet potatoes, carrots, and Brussels sprouts—with creamy feta, crunchy toasted walnuts, and bursting pomegranate arils (“jewels”).
Everything is tied together with a zingy honey-lemon vinaigrette that balances sweet, tart, salty, and nutty flavors.
Serve warm, room-temperature, or chilled—it’s gorgeous and guaranteed to impress.
Total Time
Step Time
Prep veggies 10–15 minutes
Roasting 25–35 minutes
Dressing 5 minutes
Assembly 5 minutes
Total 45–55 minutes
Ingredients (Serves 4–6)
For the Roasted Vegetables
2 medium sweet potatoes, peeled and cubed
3–4 large carrots, sliced diagonally
2 cups Brussels sprouts, halved
1 red onion, sliced into wedges
2–3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp smoked paprika (optional)
½ tsp dried thyme or rosemary
For the Salad Add-Ins
½ cup crumbled feta (or goat cheese)
½ cup toasted walnuts, roughly chopped
½–¾ cup pomegranate seeds (“jewels”)
1–2 handfuls baby spinach, arugula, or mixed greens (optional base)
Honey-Lemon Dressing
3 tbsp olive oil
1 tbsp lemon juice (or apple cider vinegar)
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt & pepper to taste
Instructions
1. Prep & Roast the Vegetables
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
Toss the sweet potato, carrots, Brussels sprouts, and red onion with olive oil, salt, pepper, smoked paprika, and thyme.
Spread in a single layer (avoid overcrowding for best caramelization).
Roast 25–35 minutes, stirring halfway, until tender and golden.
2. Make the Dressing
In a small bowl or jar, whisk together:
Olive oil
Lemon juice
Honey
Dijon
Salt & pepper
Taste and adjust—more lemon for tang, more honey for sweetness.
3. Toast the Walnuts
Add walnuts to a dry skillet over medium heat for 3–5 minutes, stirring until fragrant.
Remove immediately so they don’t burn.
4. Assemble the Salad
You can serve:
Option A: Over Greens
Add a handful of greens to a platter.
Spoon warm roasted veggies on top.
Option B: As a Warm Veggie Bowl
Serve veggies as the base itself.
Then add:
Crumbled feta
Toasted walnuts
Pomegranate jewels
Drizzle generously with honey-lemon dressing
Optional: Finish with extra herbs (mint, parsley) for freshness.
Tips for Best Results
Cut veggies evenly for consistent roasting.
Use room-temperature feta for better creaminess.
Add pomegranate at the end so its color stays bright.
If serving at a party, keep dressing separate until right before serving.
Variations
Vegan: Use vegan feta or skip cheese; swap honey for maple syrup.
Add Protein: Chickpeas, grilled chicken, quinoa, or lentils.
Different Nuts: Pecans, almonds, or pistachios work well.
Different Veggies: Try beetroot, parsnips, or butternut squash.
Recipe Q&A
Q: Can I make this salad ahead of time?
A: Yes! Roast the veggies a day ahead and store separately. Add feta, walnuts, pomegranate, and dressing right before serving.
Q: Should I serve it warm or cold?
A: It’s delicious both ways, but most people prefer it slightly warm so the feta softens and the flavors meld.
Q: Can I replace feta with something else?
A: Goat cheese is the closest substitute. For dairy-free, use vegan feta or toasted seeds.
Q: How do I keep the walnuts crunchy?
A: Add them just before serving and store separately if prepping ahead.
Q: What’s the best way to remove pomegranate seeds?
A: Cut the fruit in half, hold it cut-side down over a bowl, and tap the back with a wooden spoon.