Best Root Vegetable And Pomegranate Salad Recipes

Roasted Vegetables with Herbed Feta, Pistachio and Pomegranate image

Provided by Katie Lee Biegel

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound rainbow carrots, cut on a bias into 1-inch chunks
1 pound multicolored mini creamer potatoes, larger ones halved
1 pound Brussels sprouts, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon coriander seeds
8 ounces feta
3 tablespoons Greek yogurt
1 tablespoon honey
Zest and juice of 1 lemon
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley leaves, chopped
2 tablespoons fresh chives, chopped
1/2 cup pomegranate seeds
1/4 cup pistachios, toasted and chopped

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.

Root Vegetable and Pomegranate Salad image

Provided by Martha Stewart

Number Of Ingredients 10

2 medium golden beets, peeled
3 carrots, peeled
1 head (about 1 pound) celeriac, peeled
1 medium fennel bulb (about 1 pound), trimmed
5 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 small dried red chile, crumbled
Coarse salt and freshly ground pepper
1/4 cup chopped fresh parsley leaves
1/2 pomegranate

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.