### Roasted Root Vegetable and Millet Salad with Pomegranate
This colorful and hearty vegan recipe showcases the inherent sweetness of roasted root vegetables, enhanced by the earthy taste of millet and the crispness of fresh herbs. Ideal as a main dish or a side, this salad not only captivates the eye but is also filled with rich flavors and delightful textures.
#### Ingredients:
– Various root vegetables (like carrots, parsnips, and sweet potatoes)
– Olive oil
– Ground cinnamon
– Salt
– Pecans
– Millet
– Water
– Vegetable broth
– Saffron
– Pink Castel Franco lettuce
– Fresh dill
– Fresh mint
– Pomegranate arils
#### Instructions:
1. **Preheat the Oven**: Begin by setting your oven to 400°F (200°C).
2. **Prepare the Root Vegetables**: Peel your selected root vegetables and chop them into chunks to ensure even roasting.
3. **Season the Vegetables**: Spread the vegetable pieces on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with cinnamon and salt, and toss to coat the vegetables thoroughly.
4. **Roast the Vegetables**: Bake in the preheated oven for 15 to 20 minutes, or until the vegetables become tender, golden, and slightly crisp at the edges.
5. **Add Pecans**: In the final moments of roasting, toss the pecans onto the tray to let them toast with the root vegetables.
6. **Cook the Millet**: While the vegetables roast, mix millet, water, vegetable broth, and saffron in a saucepan. Bring it to a boil, then lower the heat and simmer for around 8 minutes. Afterward, turn off the heat, cover the pot, and let it rest for about 10 minutes to complete cooking.
7. **Cool the Millet**: Once ready, transfer the millet to a serving dish and allow it to cool a bit.
8. **Prepare the Dressing**: As the millet cools, blend your chosen dressing components (like olive oil, lemon juice, and seasonings) and drizzle it over the roasted root vegetables after they have cooled slightly.
9. **Combine Ingredients**: Slice the pink Castel Franco lettuce in half and gently fold it into the millet.
10. **Add Roasted Vegetables and Nuts**: Mix in the roasted root vegetables and toasted pecans into the millet combination.
11. **Garnish**: Top the salad with freshly chopped dill, mint, and pomegranate arils for an explosion of color and taste.
12. **Serve**: This dish is enjoyable warm or at room temperature. If desired, crumble feta cheese on top before serving for an extra creamy touch.
This Roasted Root Vegetable and Millet Salad is an exquisite blend of flavors and textures, making it a wonderful complement to any meal. Relish the health benefits of the ingredients while enjoying each mouthful!