Roasted Vegetable and Herb Salad

Roasted Vegetable and Herb Salad featuring roasted onion-flavored olive oil. This dish is perfect for a winter gathering!

Ingredients:

For the Salad:
- 2 cups Brussels sprouts, halved
- 2 carrots, sliced
- 1 large red onion, cut into wedges
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2 tablespoons roasted onion-flavored olive oil
- Salt and pepper to taste
- 4 cups mixed greens (spinach, arugula, or your choice)
- ½ cup pomegranate seeds
- ½ cup crumbled feta cheese (optional)
- Fresh herbs (parsley, thyme, or basil) for garnish

For the Dressing:
- ¼ cup roasted onion-flavored olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 teaspoon honey (optional for sweetness)

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, combine Brussels sprouts, carrots, red onion, bell pepper, and zucchini. Drizzle with 2 tablespoons of roasted onion-flavored olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.

3. Spread the vegetable mixture in a single layer on a baking sheet. Roast for 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.

4. In a small bowl, whisk together ¼ cup roasted onion-flavored olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and honey until well combined.

5. In a large serving bowl, layer the mixed greens. Top with the roasted vegetables and sprinkle with pomegranate seeds and feta cheese, if using.

6. Drizzle the dressing over the salad just before serving. Toss gently to combine.

7. Garnish with fresh herbs and enjoy this vibrant, festive salad as part of your Christmas feast!

Tips:
- Feel free to add other seasonal vegetables like sweet potatoes or butternut squash.
- This salad can be made ahead of time; just keep the dressing separate until you're ready to serve.