ROASTED PARSNIP, CARROT AND GINGER SALAD WITH POMEGRANATE

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Roasted Parsnip, Carrot and Ginger Salad with Pomegranate image

Provided by Food Network Kitchen

Time 50m

Number Of Ingredients 12

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

Steps:

  • 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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