Roasted Root Vegetable Salad with Pomegranate Seeds, Arugula, and Whipped Feta Dressing

2 sweet potatoes (approx 550g), peeled and cut into ¼ inch cubes3 parsnips (approx 120 g), peeled and cut into ¼ inch cubes1 butternut squash (approx 620 g), peeled and cut into ¼ inch cubes1 red onion (approx 210 g), diced8 oz rainbow baby carrots, cut into ¼ pieces⅓ cup olive oilSalt and Pepper to taste5 oz arugula4 oz pomegranate seedsWhipped feta dressing (see recipe on blog)Honey

Note: You can use any kind of root vegetable you like. Beets are nice as well as acorn squash.

Preheat oven to 425° F.

Toss vegetables with oil in a large mixing bowl and salt and pepper to taste. Scatter veggies on two large rimmed baking sheet and place baking sheets in oven. Roast for 30-40 minutes until veggies are soft and browned. Remove from oven and allow to cool. This step can be done a day ahead.

When ready to serve, spread arugula on a large dish. Sprinkle cooled root vegetables on top. Next, sprinkle pomegranate seeds. Drizzle whipped feta dressing over the top, followed by a drizzle of honey.

Serve and enjoy!

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