Simple Winter Salad with Apple and Pomegranate

This Simple Winter Salad with Apple and Pomegranate is comforting and hearty and perfect for lunch or a light dinner.

PREP TIME: 10 minutes

COOK TIME: 25 minutes

TOTAL TIME: 35 minutes

Ingredients

• • 1 apple peeled and thinly sliced

• • 3 parsnips peeled and cut into 2-inch pieces

• • 4 carrots peeled and cut into 2-inch pieces

• • 2 beets peeled and thinly sliced

• • 1 Tbsp fresh chopped thyme (or 1 tsp dried)

• • 1/4 cup olive oil divided

• • 3/4 tsp salt divided

• • 1/2 tsp pepper divided

• • 2 Tbsp fresh pomegranate seeds (see tip below)

• • 2 Tbsp chopped toasted walnuts

• • 4 cups greens or spinach (or as much as you want)

• • 2 tsp pomegranate juice (you can squeeze your own juice out of seeds for strict paleo and whole30)

• • 1 tsp Dijon mustard

• • 1 tsp balsamic vinegar

Instructions

1. 1. Preheat oven to 375 degrees and line baking sheets with parchment paper.

1. 1. Add cut beets to one baking sheet and toss with 1 Tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper (or as much as you’d like). Add to the middle rack of the oven.

1. 1. Add carrots, apple, parsnip and thyme to other baking sheet and combine with the remaining Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper and mix well. Add to the lower rack of the oven. Roast both vegetable trays until soft – about 25-30 minutes, giving a toss halfway through.

1. 1. Meanwhile in the mixing bowl, combine all ingredients for the dressing, whisk well and set aside.

1. 1. When vegetables are done set aside to cool for a few minutes.

1. 1. To assemble salad: Add one cup of greens to plate, roasted vegetables, walnuts, pomegranate seeds and pour dressing over top.

Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.