Roasted Parsnip, Carrot and Ginger Salad with Pomegranate

Total Time:
50 min
Prep:
15 min
Cook:
35 min
Ingredients
  • 2 medium sized carrots, peeled and finely sliced
  • 1 parsnip, peeled and finely sliced
  • 2 medium red onions, peeled and finely sliced
  • Zest of 1/2 orange
  • Juice 1 orange
  • 1/2 cup toasted macadamia nuts, crushed
  • 2 tablespoons ginger, grated and peeled
  • 1 3/4 ounces extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 cup fresh cilantro leaves
  • Seeds 1 very ripe and red pomegranate
Directions
  • Preheat oven to 350 degrees F.

  • Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.

  • Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.

  • Extract the seeds from the pomegranate and sprinkle over the salad.


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