Roasted Vegetable and Spinach Salad

Hubby and I eat a lot of salads. We have to with all the baked goods in the house! I made this salad for the first time when we had friends over for dinner.

We all agreed that the pomegranate dressing was amazing. Unfortunately for me, this salad doesn’t keep well due to the spinach and the dressing. If you package the salad with the pom arils and dressing in a separate container, it will travel in your lunch bag just fine though.

I love that this salad serves as a salad and a side. You can adjust the amount of vegetables you throw in depending on how many people you’re going to be serving and what you like or have on hand.

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Roasted Vegetable and Spinach Salad

Roasted root vegetables and pomegranate dressing make this a memorable salad

Yield: Serves 6-8

Ingredients:

For the Roasted Vegetables
2 lb butternut squash, peeled and chopped
1 lb new potatoes, chopped
2 lbs brussels sprouts, halved
4 cloves garlic, minced or pressed
1 tbsp olive oil
heavy pinch kosher salt

For the Dressing
4 tablespoons olive oil
2 tablespoon lemon juice
2 tablespoon pomegranate molasses
2 teaspoon dijon mustard
salt and pepper to taste

For the salad
6 oz spinach
1 pomegranate's worth of pomegranate arils

Directions:

For the Roasted Vegetables
Preheat oven to 425F. In a medium bowl, combine butternut squash, potatoes, and brussels sprouts with the oil, minced garlic and sprinkle with sea salt.

Pour potatoes and squash onto a foil-lined baking sheet and spread into a single layer. Bake for 20 minutes.

Meanwhile, put brussels sprouts on a separate foil-lined baking sheet, cut side down. After the 20 minutes, stir the potatoes and squash. Place brussels sprouts in the oven on the other rack. Bake all vegetables for another 20 minutes until tender.

Remove from oven and allow to cool for 10 minutes.

For the Dressing
Whisk together olive oil, lemon juice, pomegranate molasses, and dijon. Add salt and pepper to taste.

For the salad
Meanwhile, place the spinach in a large salad bowl.

Add pomegranate arils, salad dressing, and roasted vegetables. Toss to coat. Season with salt and pepper if necessary.

Recipe adapted from Eats Well With Others

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9 Responses to “Roasted Asparagus”

  1. #
    1
    Cara — May 27, 2010 at 12:21 am

    some of our faves are asparagus and brussels sprouts too 🙂

  2. #
    2
    Jennifer Chung — May 27, 2010 at 2:22 am

    This is the only way we eat our asparagus as well. Do people still boil asparagus? Seriously, it’s kind of a waste that way…
    Sometimes the simplest recipes are the best to share. 🙂

  3. #
    3
    yumventures — May 27, 2010 at 3:35 am

    One of my all time faves. Roasted anything, actually, but asparagus gets so crispy and flavorful!

  4. #
    4
    Feast from Famine — May 27, 2010 at 3:41 am

    We love to grill asparagus that has been rubbed with olive oil and sea salt–so good! 🙂

  5. #
    5
    Sezasaurus — May 27, 2010 at 4:33 am

    Hi there, I’ve been reading your blog for so long now and just wanted to say thanks for all your wonderful recipes. I’ve used so many that have been awesome and really tasty thank you so much! Keep up the good work!

  6. #
    6
    Sezasaurus — May 27, 2010 at 4:35 am

    p.s asparagus season is one of the highlights of our year to hehe. So many fantastic things you can do with it! Have you tried roasting it in orange juice and silvered almonds? Devine.

  7. #
    7
    Jen — May 27, 2010 at 12:29 pm

    Sezasaurus – Orange and almond does sound tasty! Thanks for the idea.

  8. #
    8
    Elina — May 28, 2010 at 2:26 pm

    I can’t remember if I’ve ever had roasted asparagus – roasted broccoli, cauliflower, brussels sprouts definitely but roasted asparagus could be a new one. Sounds awesome! 🙂

  9. #
    9
    Sarah — June 5, 2010 at 1:57 am

    We made this last night with grilled pork chops and homemade mac and cheese. I tossed in the olive oil, garlic salt, and pepper and then probably ate 1/4 of them cold while I was waiting for the oven to heat up. Hubby and I each took a serving for our plates after they cooked and then stood in the kitchen eating the rest off the baking sheet before we had dinner! So good and so easy for our favorite veggie!

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