Chorizo Salad With Roasted Vegetables & Feta

🧂 Ingredients

• 2 medium beets

  peeled and cut into 8 wedges each
• 1 medium sweet potato

  peeled and cut into half slices
• 1 large carrot

  sliced into thick circles
• 1 capsicum

  bell pepper, yellow or red, sliced
• 2 tablespoons olive oil
• 1 teaspoon mixed dry herbs or Italian herbs
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 250 g chorizo

  or kielbasa, sliced into circles (8-9 oz.)
• 2 cups rocket

  arugula, packed
• 3 cups iceberg

  or cos lettuce, chopped
• 1/3 cup walnuts

  roughly chopped
• 1 cup feta

  crumbled soft or semi-soft (I used goat's feta)
• 3.5 tablespoons olive oil
• 2 tablespoons pomegranate molasses

  like this [https://amzn.to/2YpYP4I]
• 2 tablespoons lemon juice
• 1 teaspoon wholegrain mustard

  Dijon is also okay
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• 1 Preheat the oven to 200 C / 400 F. 
• 2 Combine cut-up vegetables with olive oil, salt, herbs and spices in a large bowl
  and toss with your hands. Spread on one large or two smaller flat sheet pan
  baking trays, making sure to leave a little space between pieces. Roast for
  25-30 minutes.
• 3 While vegetables are roasting, pan-fry the chorizo in a little olive oil over
  medium-high heat for 1-2 minutes on each side, until browned/charred. Remove to
  a plate. 
• 4 Prepare the remaining salad ingredients and whisk the dressing in a small bowl. 
• 5 Assemble the salad: Toss lettuce and rocket in half of the dressing then top
  with roasted vegetables, pan-fried chorizo, feta, and walnuts; drizzle with the
  remaining dressing. You can assemble in individual bowls or one large salad bowl
  or a platter. 

Nutrition Info