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Roasted Root Vegetable Salad with Pomegranate Ginger Dressing

Hearty winter root vegetables go from side dish to main dish in this seasonal salad. Pomegranate seeds add a burst of color and flavor, plus nutrition. Top with sliced chicken breast or a sprinkling of goat cheese for some added protein.
Course Salad
Cuisine Gluten-Free, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 entree salads (8 appetizer salads)
Author Jessica Levinson

Ingredients

For the Pomegranate Ginger Dressing:

  • 1 cup pomegranate arils (or 1/2 cup 100% Pomegranate juice)
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon whole grain Dijon mustard
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper, to taste

For the Salad:

  • 1 cup cubed carrots
  • 1 cup cubed parsnips
  • 1 cup quartered Brussels sprouts
  • 2 tablespoons olive oil, divided
  • 1 cup cubed butternut squash
  • 1 cup cubed sweet potatoes
  • 1 cup cubed beets
  • 6 cups arugula
  • 4 tablespoons pomegranate seeds
  • 4 tablespoons toasted pecan halves

Instructions

To make dressing:

  1. If using fresh pomegranate arils to make the dressing, pulse them in a small food processor until juiced. Strain juice and discard seeds.
  2. In a small bowl or covered jar, combine pomegranate juice with remaining dressing ingredients. Whisk together or shake in closed jar until emulsified. Shake again before using.

To make salad:

  1. Preheat oven to roast at 400 degrees F. Line two large baking sheets with aluminum foil or parchment paper.
  2. On one prepared baking sheet, toss carrots, parsnips, and Brussels sprouts with 1 tablespoon olive oil. Spread in a single layer.
  3. On second prepared baking sheet, butternut squash, sweet potatoes, and beets with remaining tablespoon olive oil. Spread in a single layer.
  4. Place both trays in the preheated oven and roast until all vegetables are tender and brown in spots, approximately 15 minutes for the tray with carrots and 20 minutes for the tray with butternut squash. Stir halfway through cooking time for even browning. Remove from oven and set aside until cool enough to handle.
  5. In a large bowl, combine arugula with roasted root vegetables, pomegranate seeds, and toasted pecans. Drizzle about two-thirds of the Pomegranate Ginger Dressing over salad and toss to combine. Store remaining dressing in the refrigerator for another use.

Recipe Notes