This vibrant platter is packed with caramelized sweet potato, deep-hued beets, charred zucchini, and sweet roasted red onion, all piled over a bed of peppery baby arugula. Everything gets tossed in a bright vinaigrette built from good olive oil, fresh lemon juice, Dijon mustard, and a touch of raw honey, with garlic and parsley stirred in for freshness. Toasted pepitas add crunch and a nutty finish, while pomegranate arils bring little bursts of sweetness and color if you want them. It's a hearty, produce-forward salad that leans on olive oil, vegetables, herbs, and seeds rather than heavy dressings or processed shortcuts, which makes it a natural fit for a Mediterranean way of eating. Warm roasted vegetables against cool, crisp greens give it great texture, and it comes together easily enough for a weeknight dinner or a colorful side at a gathering.
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Preheat the oven to 425°F (220°C). Place the sweet potato and beet cubes on one half of a large rimmed baking sheet and the red onion wedges and zucchini half-moons on the other half. Drizzle all the vegetables with 3 tbsp avocado oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss each group briefly on its side of the pan, then spread everything into a single layer.
Roast for 20 minutes, then flip the vegetables with a spatula. Return the pan to the oven and roast for another 12–15 minutes, until the sweet potato and beets are tender when pierced with a fork and the cut edges are caramelized and deep golden brown. The zucchini and onion should be softened with lightly charred edges. Remove from the oven and let the vegetables rest on the pan for 5 minutes.
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