Roasted Vegetable Chorizo & Feta Salad

cookedandloved.com

Jess

subheading: For roasted vegetables:

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 yellow or red capsicum (bell pepper), sliced into

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 / 8 to 9 oz chorizo or kielbasa, sliced into circles

2 cups packed with rocket (arugula)

3 cups roughly cut iceberg or Cos lettuce

⅓ cup walnuts, roughly chopped

1 cup crumbled soft or semi-soft feta (I used goat’s feta)

subheading: For the pomegranate dressing:

3.5 tablespoons olive oil

2 tablespoons pomegranate molasses ( like this)

2 tablespoons lemon juice

1 teaspoon wholegrain mustard (Dijon is also okay)

½ teaspoon salt

¼ teaspoon pepper

Directions at cookedandloved.com

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