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

Sea salt

Freshly ground black pepper

½ pound chestnuts, roasted like this or 1 cup prepared chestnuts

1 large bunch arugula, trimmed

Dressing

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