### Roasted Root Vegetable and Millet Salad with Pomegranate
This colorful and nourishing vegan meal merges the rustic tastes of roasted root vegetables with the chewy consistency of millet, adorned with aromatic herbs and pomegranate seeds for an enjoyable crunch. Ideal for a substantial lunch or as an accompaniment at dinner, this recipe is both visually striking and brimming with nutrients.
#### Ingredients
– Varied root vegetables (such as 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 heating your oven to 400°F (200°C).
2. **Prepare the Root Vegetables**: Peel your selected root vegetables and chop them into pieces.
3. **Season the Vegetables**: Arrange the vegetable pieces on a baking tray lined with parchment paper. Drizzle with olive oil, season with cinnamon and salt, and toss to ensure even coating.
4. **Roast the Vegetables**: Roast the vegetables in the preheated oven for 15 to 20 minutes, or until tender, golden, and the edges are slightly crispy.
5. **Add Pecans**: During the last few minutes of roasting, add the pecan nuts to the tray to allow them to toast with the vegetables.
6. **Cook the Millet**: While the vegetables roast, combine millet, water, vegetable stock, and saffron in a saucepan. Bring to a boil, then lower the heat and let it simmer for 8 minutes. Afterwards, turn off the heat, cover the pot, and let it rest for about 10 minutes to finalize cooking.
7. **Assemble the Salad**: Once the millet is ready, transfer it to a serving platter and allow it to cool slightly.
8. **Combine Dressing**: In a separate bowl, mix together the dressing ingredients (your choice of dressing can include olive oil, lemon juice, and herbs).
9. **Prepare the Lettuce**: Halve the pink Castel Franco lettuce and gently mix it into the cooled millet.
10. **Add Roasted Ingredients**: Fold in the roasted root vegetables and pecans into the salad mixture.
11. **Garnish**: Sprinkle the chopped dill, mint, and pomegranate seeds on top for a fresh and colorful presentation.
12. **Serve**: This dish can be enjoyed warm or at room temperature. For those looking to add a creamy element, crumbled feta cheese can be scattered on top.
This Roasted Root Vegetable and Millet Salad is not only visually appealing but also a nutritious meal that highlights the flavors of the season. Savor the mix of textures and flavors, making it a delightful addition to any meal.