Chorizo Salad With Roasted Vegetables & Feta
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Cooked & Loved · by Irena Macri★ 5.0 (8)

Chorizo Salad With Roasted Vegetables & Feta

NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 35%
CARBS 28G22% OF CAL
4G FIBER8G SUGAR16G OTHER
FAT 38G66% OF CAL
12G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of roasted vegetables, chorizo, greens, walnuts, and feta with pomegranate dressing. Bold Mediterranean flavors in one bowl.

mainsaladgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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))
  • 2 tablespoons pomegranate molasses (like this)
  • 1 tablespoon lemon juice
  • 1 teaspoon wholegrain mustard (Dijon is also okay)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
PREP
20M
SODIUM
1899MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.