Ingredients:

  • 500g mixed root vegetables (parsnips, carrots, beets), peeled and chopped
  • 2 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 115g baby spinach or mixed salad greens
  • 1/2 cup pomegranate seeds
  • 115g feta cheese, crumbled

Instructions:

  1. Preheat oven to 200°C (400°F, Gas Mark 6). Toss root vegetables with 2 tbsp olive oil, thyme, salt, and pepper on a baking sheet.
  2. Spread vegetables in a single layer. Roast for 35-40 minutes, flipping halfway, until tender and caramelized.
  3. Whisk together 3 tbsp olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
  4. In a large bowl, combine baby spinach with the roasted vegetables.
  5. Pour vinaigrette over the salad and toss gently to coat.
  6. Sprinkle with pomegranate seeds and crumbled feta cheese. Serve immediately or at room temperature.