Laurel’s Christmas Roast Vegetable Salad with Pomegranate Seeds

clock 15 minutes + 20 minutes bowl Serves 6-8

Ingredients

  • 4 carrots, peeled and quartered lengthwise
  • 250g baby beetroot, quartered 4 parsnips, peeled, quartered and the core removed if tough
  • 3 red onions, halved then cut into wedges
  • 1 spring each of fresh thyme, sage, rosemary and oregano (if not, a light sprinkling of mixed herbs)
  • 1 head garlic, cloves separated but not peeled
  • 1/4 cup olive oil
  • Salt and pepper, to season
  • 130g bag baby spinach
  • ⅓ cup crispy shallots (from the International section)
  • 200g walnuts, toasted
  • 200g soft feta, crumbled
  • 1 bunch fresh Italian parsley, roughly chopped
  • 1 pomegranate
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Method

  • Recipe brought to you by Laurel - Food Specialist from Countdown

  • "This is a great do ahead Christmas dish as it's almost better the next day!" - Laurel

  • 1. Preheat oven to 220°C (200°C fan-forced).

  • 2. Toss the vegetables, herbs and garlic together with the olive oil , season then pour into a roasting dish and cook until golden and soft, about 20 minutes.

  • 3. Place the spinach onto a large platter, place the vegetables on top, squeeze the garlic out of their skins, over the veges. Sprinkle over the shallots, walnuts, feta and parsley.

  • 4. Just before serving, scatter over the pomegranate seeds and drizzle with the balsamic.

  • Tip: If pre-preparing this dish, simply bring the vegetables to room temperature, then layer up the salad as above.

  • PER SERVE

  • • Energy 1844Kj • Protein 12g • Total Fat 33g • Saturated Fat 7g • Carbohydrates 20g • Sugars 16g • Sodium 293mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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