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.