Warm Roasted Vegetable Salad

Name: Warm Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup butternut squash, roasted; 1 cup beetroot, roasted; 1 cup red onion, roasted; 1 can chickpeas, rinsed and roasted; 2 cups baby spinach or arugula; 100g feta, crumbled; ¼ cup pomegranate seeds; dressing: 2 tbsp pomegranate molasses, 2 tbsp olive oil, lemon juice

Hearty roasted vegetable salad with chickpeas, feta, and pomegranate molasses dressing. Tossing the vegetables with the dressing while they're still warm lets them properly absorb the pomegranate molasses instead of it just coating the surface.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

easy

Cuisine

American

saladfresh

Ingredients

1 cupbutternut squash, roasted

1 cupbeetroot, roasted

1 cupred onion, roasted

1 canchickpeas, rinsed and roasted

2 cupsbaby spinach or arugula

100gfeta, crumbled

¼ cuppomegranate seeds

dressing: 2 tbsp pomegranate molasses, 2 tbsp olive oil, lemon juice

Instructions

Roast squash, beetroot, and onion at 200°C for 30 min.

Roast chickpeas for last 20 min until crispy.

Toss warm vegetables with spinach and dressing.

Top with feta and pomegranate seeds.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

123

Protein

5.6g

Fat

5.6g

Carbs

13.6g

Fiber

Sodium

278mg

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