### Roasted Root Vegetable and Millet Salad with Pomegranate
This colorful and healthful vegan dish is a wonderful blend of roasted root vegetables, airy millet, and fresh herbs, crowned with the sweetness of pomegranate seeds. Ideal for a filling lunch or a side dish at dinner, this salad is not only appealing to the eye but also rich in flavor and health advantages.
#### Ingredients
– Variety of root vegetables (like carrots, parsnips, and sweet potatoes)
– Olive oil
– Ground cinnamon
– Salt
– Pecan nuts
– Millet
– Water
– Vegetable broth
– Saffron
– Pink Castel Franco lettuce
– Fresh dill
– Fresh mint
– Pomegranate seeds
#### Instructions
1. **Preheat the Oven**: Begin by setting your oven to 400°F (200°C). This will ensure that the root vegetables roast uniformly and achieve a beautiful golden hue.
2. **Prepare the Root Vegetables**: Peel your selected root vegetables and chop them into chunks. This will promote even cooking.
3. **Season and Bake**: Arrange the vegetable chunks on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with ground cinnamon and salt, and toss to coat thoroughly. Bake in the preheated oven for 15 to 20 minutes, or until they are tender, golden, and slightly crispy on the edges.
4. **Add Pecans**: In the final minutes of roasting, toss the pecan nuts onto the tray to toast them alongside the vegetables, enhancing their flavor and crunch.
5. **Cook the Millet**: While the vegetables are roasting, prepare the millet. In a pot, mix millet, water, vegetable broth, and saffron. Bring to a boil, then reduce the heat and simmer for around 8 minutes. Once done, turn off the heat, cover the pot, and let it sit for approximately 10 minutes to allow it to fluff.
6. **Assemble the Salad**: After the millet is ready, transfer it onto a serving dish and let it cool slightly. Remove the roasted vegetables from the oven and allow them to cool for a few minutes.
7. **Prepare the Dressing**: As the vegetables cool, combine your choice of dressing ingredients (like olive oil, lemon juice, and herbs) and drizzle it over the roasted roots.
8. **Combine Ingredients**: Halve the pink Castel Franco lettuce and gently mix it into the millet. Next, add the roasted root vegetables and toasted pecans.
9. **Garnish**: Sprinkle chopped dill and mint on top, followed by a generous amount of pomegranate seeds for a splash of color and sweetness.
10. **Serve**: This dish can be enjoyed warm or at room temperature. For those who appreciate a creamy touch, crumbling feta cheese on top is a delightful suggestion, bringing a rich flavor that enhances the other components.
### Conclusion
This Roasted Root Vegetable and Millet Salad is a feast of flavors and textures, making it an excellent dish for any gathering. The mix of warm roasted vegetables, nutty millet, and fresh herbs, topped with the crunch of pecans and the sweetness of pomegranate, creates a satisfying and nourishing meal. Relish this dish as a vegan treat or enhance it with feta for an additional layer of flavor.