Festive Mediterranean Winter Salad with Beets, Sweet Potatoes and Pomegranate

Wow your guests with this gorgeous and delicious holiday salad! It will be the hit of the dinner party! 

Blood Orange Olive Oil

Lambrusco Wine Vinegar

Ingredients

4 cups mixed fresh greens (arugula, spinach, romaine)
2 medium beets, roasted and thinly sliced
1 large sweet potato, peeled and cut into cubes
1 tablespoon Blood Orange Olive Oil (for roasting)
⅓ cup thinly sliced red onion
1 small cucumber, thinly sliced
¼ cup pomegranate seeds
¼ cup toasted pecans, roughly chopped34e
2 tablespoons dried cranberries
⅓ cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 lemon wedge (for serving)

For the Balsamic Honey Vinaigrette

3 tablespoons Blood Orange Olive Oil
1 ½ tablespoons Lambrusco Wine Vinegar
1 teaspoon honey
1 teaspoon fresh lemon juice
Salt and black pepper to taste

Preparation

Preheat oven to 400°F (200°C).

1. Toss the sweet potato cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes, or until tender and golden. Set aside to cool slightly.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper to make the vinaigrette.
3. Arrange the mixed greens on a long white platter as the base. Layer on the beet slices, roasted sweet potatoes, red onions, green olives, cucumber slices, and pomegranate seeds.
4. Sprinkle over the toasted pecans, dried cranberries, and crumbled feta cheese.
5. Drizzle lightly with the balsamic honey vinaigrette.

Finish with fresh parsley and mint for an herby pop of flavor!