Chorizo Salad With Roasted Vegetable & Feta (2024)

You will fall in love with my chorizo salad with roasted vegetables and feta topped with pomegranate dressing. It’s hearty and filling to serve as a main meal or you can prepare it for a festive table to share around as a side dish. It’s gluten-free, healthy and delicious.

Roasted Vegetable Chorizo & Feta Salad

You know me and my love for hearty and filling salads (I even have a whole cookbook on these). This roasted vegetable chorizo and feta salad is a perfect example of a salad dish that is healthy but also delicious and satiating.

This number features roasted beets, sweet potato, carrots and sweet bell peppers (capsicum), pan-fried chorizo (or another sausage), walnuts and smooth feta over rocket (arugula) and lettuce. Drizzled with citrusy pomegranate molasses dressing (alternatives provided in the recipe!), this salad is perfect for any time of the year but I do like it in autumn and winter when you don’t mind heating up the oven.

This salad is gluten-free and grain-free and can be made without feta if you’re avoiding dairy. Serve as a main meal or you can prepare it for a festive table to share around as a side dish.

Tips For Roasting Vegetables

I often get a question on how to roast vegetables well. There are probably a few different ways but here is what works for me:

• The oven needs to be hot when you first put the vegetables in, I usually do around 200 C / 400 F. This way they get straight to roasting rather than braising/steaming.
• Use a flat tray like this a sheet pan, not a deep baking tray with tall sides as you want as much hot air to circulate around the vegetables as possible. Again, a deeper baking tray will still cook the vegetables but they won’t be as browned or crispy in places.
• Don’t overload the tray and keep some space between vegetables. It’s better to do two trays and rotate them between oven shelves to achieve even cooking than do one big tray with too many veggies. Note that vegetables will shrink a little during cooking.

Pomegranate Dressing

A quick note on the pomegranate dressing. It doesn’t use fresh fruit but rather pomegranate molasses, which is also known as pomegranate syrup.

It’s made by reducing pomegranate juice to a thick, sweet-sour, dark red syrup. This Middle Eastern ingredient is used to intensify the flavours of sauces and dressings and can be used for braising meats or fish.

You can usually find it in most big supermarkets near vinegar and oils, or you can purchase it online.

If you don’t have Pomegranate molasses, replace it with 1 tablespoon Balsamic vinegar + 1 tablespoon honey or maple syrup, or with aged/caramelised balsamic vinegar. We’re after a fruity, sour and sweet flavour.

More Healthy & Delicious Salads

• Chicken Cobb Salad With Chipotle Ranch & Grilled Pineapple
• Rainbow Salad Power Bowl With Salmon & Sesame Dressing
• Chicken Quinoa Salad With Honey Harissa & Tahini Yoghurt
• Beetroot, Avocado & Edamame Salad