A warm, colorful salad filled with caramelized vegetables, creamy whipped feta, and a festive crunch of walnuts and pomegranate. It works beautifully as a hearty main dish or as a vibrant side for any meal.
Ingredients
For the Roasted Vegetables:
2 medium zucchinis, sliced into thick rounds
1 cup sweet potato, peeled and cubed
1 cup beetroot, peeled and cubed
1 red bell pepper, chopped
1 red onion, chopped
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp dried thyme (optional)
For the Whipped Feta:
200 g feta cheese
3 tbsp Greek yogurt
1 tbsp olive oil
½ lemon, juiced
For Topping:
¼ cup chopped walnuts
¼ cup pomegranate seeds
Fresh parsley (optional)
Instructions
Roast the vegetables:
Preheat oven to 200°C (400°F). Place zucchini, sweet potato, beetroot, red pepper, and red onion on a baking tray. Drizzle with olive oil and sprinkle with salt, pepper, paprika, and thyme. Toss to coat evenly.
Roast for 30–40 minutes, stirring halfway, until tender and caramelized.
Prepare the whipped feta:
In a food processor or blender, combine feta cheese, Greek yogurt, olive oil, and lemon juice. Blend until smooth and creamy. If too thick, add 1–2 tsp of water.
Assemble the salad:
Spread the whipped feta on your serving plate. Add the warm roasted vegetables on top.
Final touch:
Sprinkle with walnuts and pomegranate seeds. Garnish with parsley if desired.
Serving Suggestions
Serve immediately while vegetables are warm
Pairs well with grilled chicken or salmon
Can be enjoyed warm or at room temperature
Enjoy