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 Time20minutes
Cook Time20minutes
Total Time40minutes
Servings4entree salads (8 appetizer salads)
AuthorJessica Levinson
Ingredients
For the Pomegranate Ginger Dressing:
1cuppomegranate arils(or 1/2 cup 100% Pomegranate juice)
1tablespoonlemon juice
1teaspoonfreshly grated ginger
2tablespoonsextra-virgin olive oil
1teaspoonwhole grain Dijon mustard
1/4teaspoonground cinnamon
1/4teaspoonkosher salt
Freshly ground pepper,to taste
For the Salad:
1cupcubed carrots
1cupcubed parsnips
1cupquartered Brussels sprouts
2tablespoonsolive oil,divided
1cupcubed butternut squash
1cupcubed sweet potatoes
1cupcubed beets
6cupsarugula
4tablespoonspomegranate seeds
4tablespoonstoasted pecan halves
Instructions
To make dressing:
If using fresh pomegranate arils to make the dressing, pulse them in a small food processor until juiced. Strain juice and discard seeds.
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:
Preheat oven to roast at 400 degrees F. Line two large baking sheets with aluminum foil or parchment paper.
On one prepared baking sheet, toss carrots, parsnips, and Brussels sprouts with 1 tablespoon olive oil. Spread in a single layer.
On second prepared baking sheet, butternut squash, sweet potatoes, and beets with remaining tablespoon olive oil. Spread in a single layer.
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.
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
Measurements and vegetables used can be modified based on preferences.
Dressing recipe makes more than what's used in the actual recipe - use as much or as little as desired.