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Walnuts & Pomegranate Jewels Recipe

Walnuts & Pomegranate Jewels Recipe
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★★★★★

4.7 from 12 reviews

This Festive Roasted Veggie Salad with Feta, Walnuts & Pomegranate Jewels offers a vibrant combination of caramelized butternut squash, Brussels sprouts, and red onion, layered on a bed of fresh mixed greens. Topped with creamy feta, crunchy toasted walnuts, and jewel-like pomegranate seeds, it’s finished with a tangy balsamic honey dressing that elevates each bite. Perfect for holiday gatherings or a wholesome meal any time, this salad balances sweet, savory, and nutty flavors with a refreshing texture.

Ingredients

Scale

Roasted Vegetables

  • 2 cups butternut squash cubes
  • 1 cup Brussels sprouts, halved
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt & pepper, to taste

Salad Base & Toppings

  • 2 cups mixed greens (arugula, spinach, or spring mix)
  • ½ cup crumbled feta
  • ¼ cup toasted walnuts, chopped
  • ½ cup pomegranate seeds

Dressing

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt & pepper, to taste

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
  2. Prepare Veggies: Toss the butternut squash cubes, halved Brussels sprouts, and sliced red onion with 2 tablespoons olive oil, 1 teaspoon smoked paprika, salt, and pepper until evenly coated.
  3. Roast Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer, then roast in the preheated oven for 20 to 25 minutes, or until they are caramelized and tender, stirring halfway through for even cooking.
  4. Make Dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon Dijon mustard, and salt & pepper to taste until emulsified and smooth.
  5. Assemble Salad: Arrange the mixed greens on a serving platter, layer the warm roasted vegetables on top, then sprinkle with crumbled feta, toasted chopped walnuts, and pomegranate seeds for color and texture.
  6. Dress & Serve: Drizzle the balsamic-honey dressing evenly over the assembled salad. Serve warm or at room temperature to enjoy the best flavor and texture.

Notes

  • You can substitute walnuts with pecans or almonds for a different nutty flavor.
  • Use maple syrup instead of honey to make the dressing vegan-friendly.
  • For added protein, consider topping with grilled chicken or chickpeas.
  • Roast vegetables can be prepared a day ahead and refrigerated to save time.
  • Adjust seasoning in the dressing according to your taste preference.

Nutrition

Keywords: roasted vegetable salad, festive salad, butternut squash salad, pomegranate salad, walnut salad, feta salad, healthy salad, vegetarian salad, fall salad

Find it online: https://maicook.com/walnuts-and-pomegranate-jewels-recipe/