Ingredients 

2 sweet potatoes, diced

3 carrots, sliced

2 parsnips, sliced 

1 red onion, wedged 

1 tbsp olive oil

1 tsp rosemary, chopped

1 tsp thyme leaves

Salt and pepper to taste

4 cups winter greens (arugula, kale, or spinach)

½ cup pomegranate seeds

¼ cup goat cheese or feta, crumbled 

¼ cup roasted nuts

Dressing

3 tbsp olive oil 

1 tbsp balsamic vinegar 

1 tsp Dijon mustard

 1 tsp honey

Instructions

Roast vegetables (400°F, 25–30 mins) with oil, rosemary, thyme, salt, and pepper, stirring halfway through. Let the vegetables cool slightly aft er roasting to avoid wilting the greens. Mix greens, roasted veggies, pomegranate seeds, cheese, and nuts in a large bowl. Drizzle with whisked dressing and toss until evenly coated. Serve immediately as a warm salad or refrigerate and serve chilled. Simple, flavourful, and perfect for winter!

Errol Heron | Contributing Writer