Roasted Winter Vegetable & Pomegranate Salad
4
- Prep Time10 min
- Total Time20 min
- Makes4 servings
Photo, Roberto Caruso. Food styling, Claire Stubbs. Prop styling and Art Direction, Casie Billington.
Bright, crunchy and packed with nutrients, pomegranates are worth more than their weight in juice.
Ingredients
8 parsnips, peeled or halved or quartered lengthwise
2 cups halved trimmed brussels sprouts
2 cups cubed butternut squash
1/4 cup olive oil
3/4 tsp salt
2 tsp grainy Dijon mustard, divided
1/3 cup pomegranate juice
1 tbsp red-wine vinegar
1 tbsp grated ginger
6 cups arugula
1/3 cup pomegranate seeds
1/4 cup unsalted sunflower seeds
Instructions
Position rack in centre of oven and preheat to 400F. Line a baking sheet with parchment.
Toss parsnips, brussels sprouts and squash with 2 tbsp oil, 1/2 tsp salt and 1 tsp Dijon on prepared sheet. Season with pepper. Roast until tender-crisp, 20 to 25 min.
Whisk juice, vinegar, remaining 2 tbsp oil, ginger and remaining 1 tsp Dijon in a small bowl.
Combine roasted vegetables with arugula, and pomegranate and sunflower seeds in a bowl or on a large platter. Drizzle dressing overtop.
Nutrition (per serving)
Calories 336, Protein 6g, Carbohydrates 40g, Fat 19g, Fibre 10g, Sodium 498mg.
The easiest way to extract seeds from a pomegranate
Score the pomegranate in half, starting from the crown. (You want to cut just through the skin but not the seeds.) Gently break pomegranate into two halves. Fill a large bowl with cold water. Holding fruit underwater, gently break into sections. Massage to loosen the seeds. Seeds will sink while skin will float to the top. Scoop out skin, then strain seeds and pat dry.
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