### Roasted Root Vegetable and Millet Salad with Pomegranate
This colorful and healthful vegan recipe merges the robust tastes of roasted root vegetables with the crunchy texture of millet, highlighted by fresh herbs and pomegranate seeds for an exciting flavor explosion. Ideal as a main course or a side, this dish is not only aesthetically pleasing but also rich in vitamins and minerals.
#### Ingredients:
– Varied root vegetables (like carrots, parsnips, and sweet potatoes)
– Olive oil
– Ground cinnamon
– Salt
– Pecan nuts
– Millet
– Water
– Vegetable stock
– Saffron
– Pink Castel Franco lettuce
– Fresh dill
– Fresh mint
– Pomegranate seeds
#### Instructions:
1. **Preheat the Oven**: Start by warming your oven to 400°F (200°C). This will ensure your root vegetables roast uniformly and achieve a lovely golden hue.
2. **Prepare the Root Vegetables**: Wash and peel your selected root vegetables, cutting them into chunks. This step facilitates even cooking and caramelization.
3. **Season and Roast**: Arrange the vegetable chunks on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with ground cinnamon and salt, and toss to coat. Roast in the preheated oven for 15 to 20 minutes, or until the vegetables are tender, golden, and the edges show a hint of crispness.
4. **Add Pecans**: In the final moments of roasting, introduce the pecan nuts to the tray. This will allow them to toast up and deepen in flavor, contributing a pleasing crunch to the dish.
5. **Cook the Millet**: As the vegetables roast, prepare the millet. In a pot, mix millet, water, vegetable stock, and saffron. Bring this to a boil, then lower the heat and let it simmer for 8 minutes. After this, turn off the heat, cover the pot, and let it sit for around 10 minutes to allow the millet to absorb the liquid and become fluffy.
6. **Assemble the Salad**: When the millet is ready, place it on a serving dish and let it cool slightly. Take the roasted root vegetables out of the oven and allow them to cool for a few moments.
7. **Prepare the Dressing**: In a small bowl, mix your chosen dressing ingredients (like olive oil, lemon juice, and herbs) and drizzle it over the roasted vegetables, making sure they are well coated.
8. **Combine Ingredients**: Halve the pink Castel Franco lettuce and gently incorporate it into the millet. Following this, add the roasted vegetables and the toasted pecans.
9. **Garnish**: Sprinkle the chopped dill and mint over the salad, then top with a generous amount of pomegranate seeds for added color and sweetness.
10. **Serve**: This dish can be enjoyed warm or at room temperature. For an additional flair, consider crumbling feta cheese on top for those who prefer a non-vegan option.
Savor this delicious and wholesome roasted root vegetable and millet salad as a fulfilling meal or a vibrant side dish at your next event!