### Roasted Root Vegetable and Millet Salad with Pomegranate
This colorful and wholesome vegan recipe merges the robust flavors of roasted root vegetables with the chewy texture of millet, garnished with fresh herbs and pomegranate seeds for a splash of color and taste. Ideal as a main dish or a substantial side, this salad is both delightful and eye-catching.
#### Ingredients
– Variety of root vegetables (carrots, parsnips, sweet potatoes, etc.)
– Olive oil
– Ground cinnamon
– Salt
– Pecan nuts
– Millet
– Water
– Vegetable broth
– Saffron
– Pink Castel Franco lettuce (or any preferred lettuce)
– Fresh dill and mint
– Pomegranate seeds
#### Instructions
1. **Preheat the Oven**: Start by setting your oven to 400°F (200°C).
2. **Prepare the Root Vegetables**: Peel and chop your selected root vegetables into chunks.
3. **Season and Bake**: Arrange the vegetable chunks on a baking tray lined with parchment paper. Drizzle with olive oil, season with cinnamon and salt, then toss to coat evenly. Roast in the preheated oven for 15 to 20 minutes, or until the vegetables are tender, golden, and the edges are slightly crispy.
4. **Roast the Nuts**: In the final moments of baking, add the pecan nuts to the tray to roast with the root vegetables, enhancing their flavor and crunch.
5. **Cook the Millet**: As the vegetables roast, prepare the millet. In a saucepan, combine millet, water, vegetable broth, and saffron. Bring it to a boil, then reduce the heat and let it simmer for 8 minutes. After cooking, turn off the heat, cover the pot, and allow it to sit for approximately 10 minutes to help the millet fluff.
6. **Assemble the Salad**: Once the millet is done, move it to a serving platter and let it cool slightly. Remove the roasted vegetables and nuts from the oven and let them cool for a few moments.
7. **Prepare the Dressing**: In a small bowl, combine your selected dressing ingredients (such as olive oil, lemon juice, and herbs) and drizzle over the roasted roots.
8. **Combine Ingredients**: Halve the pink Castel Franco lettuce and gently mix it into the cooled millet. Incorporate the roasted roots and pecans into the mixture.
9. **Garnish**: Sprinkle the chopped dill and mint over the salad, followed by a generous scattering of pomegranate seeds for a refreshing crunch and sweetness.
10. **Serve**: This dish can be enjoyed warm or at room temperature. For those adding a creamy touch, crumbled feta cheese can be sprinkled on top, though it is completely optional for a vegan version.
Savor this delightful and nutritious roasted root vegetable and millet salad as a wholesome meal that highlights the seasonal flavors!