Root Vegetable And Pomegranate Salad Food

ROOT VEGETABLE AND POMEGRANATE SALAD

Steps:

• Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.
• Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.
• Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand; strike the pomegranate releasing the seeds and juice onto the salad. Serve immediately.

ROASTED VEGETABLES WITH HERBED FETA, PISTACHIO AND POMEGRANATE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
• Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.

ROASTED ROOT VEGETABLE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
• In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
• In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

FENNEL, CELERY, AND POMEGRANATE SALAD

Steps:

• Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.

MOROCCAN-STYLE POMEGRANATE & ROAST VEG SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.
• Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.

FETA, BEETROOT & POMEGRANATE SALAD

Steps:

• Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
• Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.