Festive Roasted Vegetable Salad with Feta, Walnuts, Pomegranate & Honey Balsamic Glaze
Ingredients
2 large carrots, sliced
1 large sweet potato, cubed
2 cups Brussels sprouts, halved
½ cup pomegranate arils
¾ cup crumbled feta
½ cup walnuts, toasted
2 tbsp honey
1 tbsp balsamic glaze
2 tbsp olive oil
1 tsp fresh thyme
Salt & black pepper
Directions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
Toss carrots, sweet potato, and Brussels sprouts with olive oil, thyme, salt, and pepper.
Roast for 25–30 minutes, tossing halfway, until golden and caramelized.
Toast walnuts in a dry skillet for 3–4 minutes, until fragrant.
Whisk honey and balsamic glaze together.
Arrange the warm roasted vegetables on a serving platter.
Scatter feta, pomegranate arils, and toasted walnuts over the top.
Drizzle generously with the honey balsamic glaze.
Garnish with fresh thyme and serve warm or slightly cooled.
Nutritional Information
Servings: 6
Calories: 345 kcal
Protein: 9g
Carbohydrates: 38g
Fat: 19g
Fiber: 8g
Sodium: 390mg