News!… and a root vegetable arugula salad with pomegranate dressing
POSTED ON December 10, 2012
I’m so excited to tell you all what I have been up to. I started writing my first cookbook this past summer and have been busy testing and shooting recipes for the last 6 months. It has been, and continues to be a deeply inspiring and challenging experience that I’m over the moon to be doing!
The book will be published by Roost Books in spring 2014. I am delighted to be working with Sara Bercholtz, my editor, who shares my vision for the book. I’m luckily enough to have Johnny Miller photographing it in his beautiful “bare bones” style and Stephen Johnson designing, prop styling and generally making magic happen on set. I feel eternally grateful to be collaborating with this team and beyond excited for you to see it!
Here’s to a great festive season and below, you’ll find a delicious, healthy salad to add to your holiday table!
Roasted root vegetable arugula salad with pomegranate dressing
Pomegranates are one of the best blood building and antioxidant rich super foods out there. In this salad, the tart pomegranate seeds, sweet tasting balsamic and bitter arugula, liven up the root vegetables perfectly. Cutting the root vegetables in long thin strips keeps them crisp and makes it easy to toss.
3 medium parsnips
3 medium carrots
2 medium sweet potatoes
3 tablespoons extra virgin olive oil
Freshly ground black pepper
½ pound chestnuts, roasted like this or 1 cup prepared chestnuts
1 large bunch arugula, trimmed
2 tablespoons balsamic vinegar
1 tablespoon white balsamic
½ clove garlic, crushed
¼ teaspoon salt
¼ cup extra virgin olive oil
½ cup pomegranate seeds
Pre-heat oven to 400 degrees Fahrenheit.
Line 3 rimmed baking sheets with parchment paper and set aside.
Cut parsnips in half and cut each half length ways into 1cm slices (just less than ½ an inch). Cut slices into 1 cm strips and spread out over one tray.
Repeat with carrots and sweet potatoes. Drizzle each tray with a tablespoon of olive oil, pinch of salt and pepper and toss each vegetable to evenly coat with oil. Roast for 20 minutes, stir and return to oven for another 10 minutes or until beginning to brown. Remove from oven and set aside to cool.
In a small bowl whisk together balsamic vinegars, garlic and salt. Add olive oil and whisk again. Stir in pomegranate seeds and set aside.
Place arugula and roasted vegetables in a bowl. Break chestnuts into bite sized pieces, add to salad and toss to combine. Drizzle with dressing, toss and serve.
Serves 6 to 8
POSTED IN Salads