This chorizo salad with roasted vegetables and feta and tangy Pomegranate dressing is hearty, colorful, and packed with bold, savory flavor.
At A Glance:
- ⏱ Ready In: 40 minutes
- 🍽 Serves: 4
- 🌱 Diet: Gluten-free
- 💪 Nutrition Highlights: High in protein, fibre-rich, healthy fats
- 🥕 Main Ingredients: Roasted vegetables, chorizo, feta, walnuts, greens
- 🔥 Flavor Profile: Savory, smoky, tangy, slightly sweet
- 🧊 Meal-Prep Friendly: Components keep well for 3–4 days
- 🥗 Best Served With: As a main salad or shared platter
This roasted vegetable chorizo feta salad is one of those meals that feels like a proper dinner, not just a side salad. You’ve got warm, caramelised veggies, smoky chorizo, creamy feta, and crunchy walnuts all layered over fresh greens.
It’s hearty, full of texture, and the pomegranate dressing ties everything together with that sweet-tangy finish. The mix of warm and fresh elements is what really makes this one stand out.
Why This Salad Works
I like to think of this as a “loaded salad”—you’ve got roasted vegetables for sweetness, chorizo for richness, feta for creaminess, and fresh greens to keep it balanced.
It’s that mix of warm, salty, tangy, and fresh that makes every bite interesting (and stops it from feeling like a boring salad).
What You Will Need
You will find the full list of ingredients in the recipe card below, but here is a snapshot.
- Spanish-style chorizo or kielbasa – smoky, rich flavor; pan-frying brings out that crispy edge.
- Beets or beetroot – earthy sweetness and color
- Sweet potato – soft, caramelised texture
- Carrot – adds sweetness
- Bell pepper or capsicum – brightness and balance, you can use yellow or red here.
- Rocket/arugula + lettuce – freshness and balance
- Feta – creamy, salty contrast
- Walnuts – crunch and healthy fats
- Pomegranate dressing: Sweet, tangy, and sharp —ties everything together, you can make mine or use a store-bought. You will need: olive oil, Pomegranate molasses, lemon juice, mustard, salt and pepper.
- 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 flavor.
How To Make
- Preheat oven to 200°C / 400°F
- Toss vegetables with olive oil, herbs, spices, and salt
- Spread on trays and roast for 25–30 minutes
- Pan-fry chorizo until browned and slightly crispy
- Whisk together dressing ingredients
- Toss greens with half the dressing
- Top with roasted vegetables, chorizo, feta, and walnuts
- Drizzle remaining dressing and serve
Tips for Roasting Vegetables (That Actually Work)
If your roasted vegetables ever turn out a bit soft or bland, it’s usually down to a few small things. Here’s what makes the biggest difference for me:
- Start with a hot oven – around 200°C / 400°F. This helps the veggies roast straight away instead of steaming.
- Use a flat tray – sheet pans work best. Deep trays trap moisture, so you miss out on those golden edges.
- Don’t overcrowd – give the veggies some space. If they’re piled up, they’ll steam instead of caramelise. Two trays are better than one crowded one.
It’s a small shift, but it makes a big difference to flavour and texture.
Serving Suggestions
I usually serve this as a main meal salad—it’s filling enough on its own. It also works really well as a platter for sharing, especially if you’re entertaining.
You can bulk it up with grains like quinoa or serve it alongside grilled meat if you want something extra.
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Ingredients
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 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)
For the pomegranate dressing:
- 2 tablespoons olive oil
- 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
Instructions
- Preheat the oven to 200 C / 400 F.
- Combine cut-up vegetables with olive oil, salt, herbs and spices in a large bowl and toss with your hands. Spread on one large or two smaller flat sheet pan baking trays, making sure to leave a little space between pieces. Roast for 25-30 minutes.
- While vegetables are roasting, pan-fry the chorizo in a little olive oil over medium-high heat for 1-2 minutes on each side, until browned/charred. Remove to a plate.
- Prepare the remaining salad ingredients and whisk the dressing in a small bowl.
- Assemble the salad: Toss lettuce and rocket in half of the dressing then top with roasted vegetables, pan-fried chorizo, feta, and walnuts; drizzle with the remaining dressing. You can assemble in individual bowls or one large salad bowl or a platter.
Notes
-
- Feta: you can use any type of feta in this salad. Greek feta is usually firmer and saltier, while Danish is smoother and softer with a less intense flavour. Goat’s milk feta is typically softer and milder, which is what I used in this salad.
- Chorizo: I used Spanish-style chorizo that is rich in paprika and garlic flavors and can be purchased in most supermarkets or from a deli; Mexican chorizo or more subtly flavored kielbasa can be pan-fried instead. Use good chorizo– it really makes a difference here
- Pomegranate molasses (also known as pomegranate syrup) is 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 as well as for braising meats or fish. If you don’t have Pomegranate molasses, replace it with 1 tablespoon Balsamic vinegar + 1 tablespoon of honey or maple syrup, or with aged/caramelised balsamic.
-
- Roasting tips: Don’t overcrowd the tray – helps veggies caramelise properlyRoast in two trays if needed for better texture
- Add dressing in layers– some on greens, some on top
- Let veggies cool slightly before adding to greens
- Variations: Swap walnuts for pecans or almonds. Use goat cheese instead of feta. Add grains like quinoa for extra bulk
- Storage & Meal Prep: Store components separately for best texture. Keeps 3–4 days in the fridge. Reheat veggies and chorizo before assembling
Nutrition
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What hearty nutritious salad recipe! Love that you used roasted vegetables; yum!!
Wow the veggies in this salad are stunning and I love the colors and pairing them with feta- delicious! Made it on the weekend and already a new favorite. Thanks for the incredible recipe, Irena.
This salad was so delicious! Perfect for a light summer lunch or dinner!
The sweetness of the roasted veggies and the tanginess of the feta was just perfect! Loved the Chorizo too!
I love how this salad combines my 2 favorite foods: chorizo and roasted veggies! The combination of the savory meat and the delightful veggies is absolutely fantastic. Another gem from you, Irena.
My favorite salad, its so yum
This salad is really delicious! We made it with Danish feta with herbs and chopped hazelnuts instead of walnuts. Thank you so much for the recipe, Irena!