Roasted Parsnip, Carrot and Ginger Salad with Pomegranate

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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