Warm Root Vegetable Salad with Pomegranate Molasses Dressing

This warm root vegetable salad with pomegranate molasses dressing is perfect for an autumn meal, hearty but tangy, a nice transition from lighter summer salads.

When are vegetables a salad and not just a side dish? For me, it’s the dressing that makes the difference to what this dish is called. If I parboiled the root vegetables, roasted them and simply added butter, this would not be a salad! 

I give the approximate weight of the root vegetables I used below but feel free to mix it up and substitute an approximate amount of your favorites. My mom would probably welcome turnips here. I’m not a fan but maybe you are. Can’t find Jerusalem artichokes? Use more of the other vegetables or substitute potatoes. 

That said, the dressing goes best if the root vegetables do have some innate sweetness, like parsnips and carrots do. 

Warm Root Vegetable Salad with Pomegranate Molasses Dressing

This dish serves two as a light lunch with, perhaps, some crusty bread, and four as a side dish. If you have a bigger roasting pan, it is also easily doubled. Pomegranate molasses can be found at most Middle Eastern stores and occasionally in the international aisle of some supermarkets. 

Ingredients

For the warm root vegetable salad:

11 1/3 oz or 320g Jerusalem artichokes 

2.2 lbs or 500g parsnips

7 oz or 200g carrots

1 small brown onion

4 cloves garlic

Generous drizzle olive oil

Fine sea salt

Freshly ground black pepper

To stop the peeled vegetables from oxidizing:

Bowl of cold water

2-3 tablespoons lemon or lime juice

For the dressing: 

8 tablespoons extra virgin olive oil

2 tablespoons pomegranate molasses

(The garlic above after roasting)

Method

Get a pan of water on to boil for steaming the vegetables. 

Peel the artichokes and cut them in half, adding them to the bowl with cold water and the lemon or lime juice to stop them turning brown. Small ones can be left whole. 

Peel the parsnips and cut them into large pieces, Add them to the lemon water as well.  

Peel and cut the carrots into large pieces and place them in a steamer basket above the boiling water. Drain and add the artichokes and parsnips. 

Cover and steam for about 15-20 minutes or until all the vegetables are just tender. 

While the vegetables are steaming, start your oven to preheat at 400°F or 200°C. Peel the onion and cut it into wedges. 

When the vegetables are just tender, tip them into a roasting pan where they fit in a single layer. 

Tuck the onion wedges and garlic cloves, whole and unpeeled, in among the vegetables. Pour over the drizzle of oil, season with fine sea salt and freshly ground black pepper. 

Toss the vegetables gently to make sure they are coated in the oil and seasonings. Roast in your preheated oven for about an hour or until they are golden. 

Check that they are soft inside. If they start to brown too much or too early, turn the oven down to 350°F or 180°C.

While the vegetables are roasting, make the dressing by whisking the olive oil into the pomegranate molasses in a small bowl. 

As soon as the roasted root vegetables come out of the oven, remove the garlic cloves and peel them.

Use the side of a large knife to mash them with a good pinch of fine sea salt. 

Add them to the dressing and whisk well to combine. 

Spoon over the dressing over the vegetables. 

Serve warm.

Enjoy! 

It’s Sunday FunDay and today my blogger friends and I are sharing recipes to celebrate the Mid-Autumn Festival which takes place on the 15th day of the 8th month of the lunisolar calendar with a full moon at night, corresponding to mid-September to early October of the Gregorian calendar. This year, Mid-Autumn Festival falls on Friday, September 29, 2023. Check out all the recipe links below!

• Creamy Cucumber Pasta Salad from Amy's Cooking Adventures
• Crockpot Mexican Butternut Squash Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Fresh Fig Salad from A Day in the Life on the Farm
• Golden Moon Milk from Culinary Cam
• Instant Pot Pumpkin Sambar from Cook with Renu
• Keto Chilled Cucumber & Avocado Soup from Sneha's Recipe
• Smashed Potatoes from Karen's Kitchen Stories
• Warm Root Vegetable Salad with Pomegranate Molasses Dressing from Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Duck-fat Roasted Carrots and Parsnips

Duck-fat Roasted Carrots and Parsnips are simple yet flavorful. The duck fat adds richness and roasting brings out the natural sweetness of the vegetables. 

This dish can be made, in fact, with a wide variety of vegetables and lends itself particularly to those in the root vegetable category. I’ve made it with potatoes, onions, carrots, parsnips, Jerusalem artichokes and sweet potatoes, just to name a few.

I’ve also been known to throw in some non-root veggies towards the middle of the cooking time, like cauliflower, broccoli or Brussels sprouts and even wedges of cabbage. 

I would say to you in all sincerity that duck-fat, like bacon, makes everything better. 

Duck-fat Roasted Carrots and Parsnips

If you’d prefer to use all carrots or all parsnips, by all means do. Not a fan of fresh thyme? Switch it out for your favorite herb. Rosemary would also be nice. The weight of the carrots and parsnips is approximate. You want to throw a couple more in and your pan is big enough? Go for it. 

Ingredients

About 2 lbs or 907g mix of carrots and parsnips

3 tablespoons duck fat

fine sea salt

freshly ground black pepper

fresh thyme

Method

Preheat your oven to 400°F or 200°C. Put half of the duck fat in your roasting pan and pop it in the oven until it melts. Keep an eye on it because this doesn’t take long. 

Peel your carrots and parsnips and cut them into manageable lengths for your pan. Add them to the pan and roll them around in the melted duck fat. 

Distribute the rest of the duck fat around on top of the vegetables and sprinkle with salt, pepper and fresh thyme leaves. 

Roast in your preheated oven for 40-45 minutes or until the vegetables are lovely and golden and a fork pokes into them easily. You might want to give them a shake halfway through if your oven doesn't heat evenly all round. 

Give them another toss in the pan and garnish with extra thyme leaves, if desired. 

Enjoy! 

This month’s Foodie Extravaganza party celebrates International Carrot Day which happens to be April 4th. Many thanks to our host Sneha of Sneha's Recipe. 

• Carrot Fries from Magical Ingredients
• Carrot Salad with Feta and Pistachios from A Day in the Life on the Farm
• Duck-fat Roasted Carrots and Parsnips from Food Lust People Love
• French Carrot Slaw From Palatable Pastime
• Gajar Halwa With Khoya/Mawa from Sneha's Recipe
• Pasta Salad with Roasted Carrots and Kale from Karen's Kitchen Stories
• Roasted Carrots with Vinaigrette from Making Miracles
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Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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