Vegetable Salad with Pomegranate Vinaigrette

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Vegetable Salad with Pomegranate Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
250 grams carrots
200 grams Beets
250 grams Pumpkin (such as butternut squash)
butter (for the mold)
salt
freshly ground peppers
180 milliliters Vegetable broth
1 large Pomelo
2 tablespoons Pomegranate juice
olive oil
sugar
1 handful mixed Lettuce (such as Lollo Rosso, Lollo Binaco, lettuce, romaine lettuce)
How healthy are the main ingredients?
carrotPumpkinsaltPomeloolive oilsugar

Preparation steps

1.

Preheat a convestion oven to 180°C (approximately 350°F).

2.

Rinse and peel the vegetables. Thickly slice the carrots, beets, and pumpkin. Transfer the vegetables to a buttered, ovenproof dish. Season with salt and pepper, and add the broth. Bake in the oven for 40 minutes.

3.

Peel the pomelo, taking care to remove the bitter white pith. Separate the whole fruit segments. Mix the pomegranate juice with 4 tablespoons of olive oil, salt, pepper, and a pinch of sugar. Rinse, trim, and dry the lettuce.

4.

Remove the vegetables from the oven, and let cool. Mix with the fruit segments and the lettuce, and arrange on plates. Serve drizzled with the vinaigrette.