Greek Autumn Salad with Feta and Pomegranate

Instructions

1. 1
   Wash and dry the mixed greens thoroughly, then place in a large salad bowl.
2. 2
   If not using pre-roasted beetroot, roast fresh beetroot at 200°C for 45 minutes, then peel and cube.
3. 3
   Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant.
4. 4
   Toss the apple slices with a little lemon juice to prevent browning.
5. 5
   In a small bowl, whisk together olive oil, remaining lemon juice, and Dijon mustard.
6. 6
   Add greens to the bowl and gently toss with the dressing.
7. 7
   Top with roasted beetroot, feta cheese, pomegranate seeds, apple slices, and toasted walnuts.
8. 8
   Season with salt and pepper to taste and serve immediately.