Roasted root vegetables salad with pomegranate maple dressing

By Bonnie Stern
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This will become your favourite winter salad. The dressing, made with maple syrup, pomegranate molasses, and lemon juice, is delicious on a green salad, on roasted fish or chicken or on roasted vegetables like carrots, red beets, sweet potatoes and butternut squash. 



Pomegranate Dressing

  • 1/4 cup pomegranate molasses
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil

Roasted root vegetables

  • 3/4 lb carrots, scraped or peeled (whole or halved lengthwise if large)
  • 3/4 lb red beets, scraped or peeled, sliced
  • 3/4 lb sweet potatoes, scraped or peeled, cut into 2" chunks
  • 3/4 lb butternut squash, sliced
  • 3 cups arugula
  • 2 tablespoons pomegranate seeds


  1. Preheat oven to 425°F. 

For the Dressing

  1. Make dressing by whisking or blending pomegranate molasses with maple syrup, mustard, lemon juice and salt. Whisk or blend in olive oil. You should have about one cup. (This will keep, covered, in the refrigerator, about one week.) 

For the Roasted Vegetables 

  1. On a large sheet pan lined with parchment paper toss a quarter cup dressing with carrots, beets, sweet potatoes and squash.  Arrange in a single layer and roast in the oven for 25 to 35 minutes or until vegetables are tender and browned. Cool.

To Serve

  1. Arrange vegetables on top of arugula and drizzle with another quarter cup dressing. Sprinkle with pomegranate seeds. Divide among six bowls and enjoy!

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