Although it is eye-searingly bright here in Edinburgh, the temperature has dropped and I have treated myself to a morning of central heating. I don’t usually keep the heat on for myself (even though the cats stand by the gas fire with pleading, unblinking eyes) but I have got so used to the ‘balmy’, ‘warm’ upper 40s/low 50sF of the past few weeks that I have tripped the switch and am currently basking in its invisible glow.
Elsewhere in the UK towns and villages are submerged under flood waters, and further afield there is the horrendous sounding polar vortex sucking heat from air and life from an economy. So, if there is any time of year when we really need good healthy, energy-giving food to cheer us up, it is dark, frigid apologetic January. Though we tend to think of January as a barren month for food, or one legitimately given up to slow cooking, much of its frosty offerings are of the healthy and fresh kind.At this time of year in the UK we can easily find leafy dark greens of many persuasion – from crunchy pak choi and frothy-leaved cavolo nero, to slender and majestic purple sprouting broccoli. There are also mounds of orange and colour-striped winter squashes, irresistibly cheery pomegranates and deep purple cabbages to tempt us. The only downside of all this magnetically beautiful produce is that I have been keeping myself awake at night thinking of different ways to use these deeply coloured and deeply nutritious seasonal goodies. Just yesterday I bought a bundle of silky-pink forced rhubarb for the princely sum of 30 pence, marked down from £3. I have at least half a dozen things I want to do with this one slim bundle, but not a lot of free time to do so. If you are at all like me, you are similarly spellbound. We don’t need the razzmatazz of summer to get our culinary juices flowing, do we?
A remaining homegrown (well, my neighbour Warwick’s home) beetroot, ruddy skinned and really quite massive, is the inspiration for this salad. The lone beetroot had been sitting on a wooden ladder in my garage (long story), out of sight, out of mind over Christmas when I finally remembered it. One beetroot. Probably too old to use raw, not enough to actually pickle or make soup, but quite enough to muck in with other hard winter veg for a good roasting with spices. I am loving the warm spices right now, so the much-neglected caraway came out, along with its best friend cumin, followed by an elegant but sticky bottle of pomegranate molasses. I wanted something fresh with this too, so my bowl of clementines were raided and parsley was cut. I roasted the vegetables under cover for most of the cooking time to ensure they were cooked through without risk of burning, uncovering them for a final blast. I then doused it all in sticky sharp-sweet pomegranate dressing and mixed in the fresh stuff and nuts.
I served this to a group at work yesterday, and we had a slightly different version, with barberries, for supper. This salad was accompanied on both occasions by my Freekeh and Greens Soup, although we had a wicked Waitrose parmesan fougasse with our meal.
What winter vegetables are tempting you still? Are you happy with what’s available now, or are you champing at the bit for spring?
North African Roasted Winter Salad
Last year: Rosemary and Thyme Chickpea Pancakes (Socca de Nice)
Two years ago: Butternut Squash and Almond Dip
Track of the week: Tamikrest – Ayitma Madjam (A fantastic ensemble from the Tuareg region in sub-Saharan Africa)
Who says winter can’t be colourful? Warm, bright vegetables, toasty nuts, sliced sunny citrus and flecks of green – all drizzled with a sticky-sharp pomegranate dressing. This is perfect with a bowl of soup for lunch. Come dinner time, add some heft with added poached and shredded chicken, cooked lentils or chickpeas, puffs of baked tofu or some slices of griddled halloumi.
Serves 4, as a side dish
Parsnips – 4
Carrots – 4
Beetroot – 1 medium
Shallots (eschallots for preference) – 8
Extra virgin olive oil – 2 tbsp
Pomegranate molasses/syrup – 2 tbsp
Caraway and cumin seeds – 1 heaped tsp each
Hazelnuts or pine nuts – 1 small handful
Clementines or small oranges – 2
Flat-leaf parsley – 2 cupped handsful, leaves only
Salt and pepper
Pomegranate molasses – 1 tbsp
Red wine vinegar or cider vinegar – 2 tsp
Maple syrup – 2 tsp (optional)
Ground cumin – ¼ – ½ tsp
Extra virgin olive oil- 3 tbsp
Salt and pepper
1. Scrub the vegetables and peel the beetroot. Cut the parsnips and carrots into batons. I topped and tailed them then cut them in half into cylinders then quartered the cylinders. For the beetroot, halve, then cut into wedges or thick slices. Peel the shallots and halve lengthways.
2. Place the vegetables into a mixing bowl and toss with the pomegranate molasses and oil. Lay the vegetables in a single layer onto a foil-lined baking sheet or roasting tin and sprinkle with the seeds; season. Cover the tray with foil and roast for 30 minutes at 200C/400F. Remove the foil, turn the vegetables, and roast a further 10 minutes uncovered. Set aside.
3. During the last five minutes of roasting, place the hazelnuts or pine nuts on a separate tray and roast. If you use hazel nuts, when they are cool enough, rub off the skins between your fingers. Chop if you like, or keep whole.
4. Meanwhile, peel and slice the clementines or oranges and chop the parsley. For the dressing, whisk together all of the ingredients. Decant the warm vegetables into a serving dish or large bowl and toss through the dressing, nuts and parsley. Top with clementine slices and serve.
Nutrition notes: This salad is a feast of delicious, heart-healthy dietary fibre. The roasted carrots and beetroot give us more available beta-carotene than even their raw counterparts, while much of the anthocyanins are still present in the roasted beetroot (it diminishes greatly when boiled). This salad is packed with potassium, folates, manganese (hazelnuts are stuffed with it), Vitamin C (diminished by cooking the parsnips, but we have fresh oranges and parsley to make up for that), and a considerable amount of blood-thinning Vitamin K from the parsley. Tuck in!
Variations: add in dried barberries, dried unsweetened cranberries or sour cherries; sub out oranges for persimmon or pears; maple syrup or honey for the pomegranate molasses (add in a title lemon juice too to keep the ‘wee nip’). Chuck in some cooked or sprouted whole grains for a ‘meal salad’ par excellence. 😀
Link-ups: I seem to accidentally be in tune with a shed-load of challenges and recipe round-ups this month. For the first time in ages I am linking up with Jac at Tinned Tomatoes and Lisa at Lisa’s Kitchen for their jointly-run No Croutons Required Challenge, with this month’s theme being Veggie Soup or Salad. Perfect fit then.
Next, I am winging this over to Laura at How To Cook Good Food and Nazima at Franglais Kitchen for their One Ingredient challenge under the generous theme of Healthy Recipes. Good fit too.
Now over to Karen of Lavender and Lovage for her monthly Cooking With Herbs challenge. Her theme this month is Citrus. Yep.And then to Four Seasons Food, co-hosted by Louisa at Eat Your Veg and Anneli at Delicieux. Seasonal veg and citrus – check.A brand new challenge for 2014 has popped up over at Fuss Free Flavours (Helen) and Utterly Scrummy – Extra Veg. It looks very inclusive so go and pay a visit and link up your ‘extra veg’ recipes. Back for the first time in awhile (she’s a very busy lady these days – trust me) is Ren Behan‘s Simple and In Season. Every month she invites anyone with an active blog to link up their seasonal recipes – with a prize too. Although as her children are choosing this month I know I don’t stand a chance! Need to post a sweet one next time. 😀
Lastly, way over to America for Mark of Javelin Warrior’s Cookin’ W/ Luv for his always-brilliant Made With Love Mondays. Homemade is the entry requirement, so we have that covered too.
Wow. Thanks all for the brilliant hosting. That’s a lot of blog hopping for me. I feel a bit dizzy now. I shall go for a wee lie down…
57 thoughts on “Citrus and Roasted Winter Vegetable Salad with Pomegranate Dressing”
Lovely recipe and stunning colours x
love the bright colours,recipie looks lush x
This looks beautifully delicious!
Looks beautiful – and I’m still not sick of root veggies. On an acorn squash kick lately!
I haven’t had one all winter, so thanks for the reminder. Hooked on plain old butternut/coquina
This dish is absolutely beautiful! So colorful!!
LOVE the new look, Kellie! Really highlights your mouthwatering pic’s!! Keep the gorgeous recipes coming!
Lovely lovely lovely!!! BOOKMARKED!!
Love the new sidebar colour, almost the same colour that we just painted part of the house exterior :). It makes your images pop as well (not that they need much assistance in that area). January is only barren in the North, here in the South we are positively panting with grub. Next week sees humble little temperate Tassie hit 35C which I am NOT looking forwards to. It appears that the butterfly effect is in place. You get polar vortexes so we need to balance that out with the opposite but you won’t read about that in the paper, it will just be called “summer heat” here in Australia where we are used to baking like lizards for several months of the year.
The roasted salad looks fantastic. You had me at that image of hazelnuts. I could “roast” these veggies on the bbq. I eat pumpkin pretty much every day and it would be fantastic here. I noticed that my beetroots that I only recently planted out have golf ball sized roots so pretty soon I can festoon them all over Steve’s ladder. I can’t waste a chance to multitask. I can decorate the ladder appropriately, make a nice shed sculpture AND make Steve twitch at the same time…and I don’t even know why you had a beetroot on your ladder! It pays to peruse blogs early in the morning. It sets you up for a day of mischief 😉
I’m all for mischief. Count me in! Re the ladder, it is very old and hangs from the garage ceiling to keep it out of the way. I use it to store hard vegetables as it seems to deter nibbly mice! It looks rather like a farm related sculpture so maybe you could do this with your produce. Tell your Steve it is all the rage in Britain. We hang our veg on old ladders and gawk at it whilst eating our Terry’ s oranges 😉
He STILL hasn’t started his Terry’s orange that he got as part of his “Beer Pack” from my daughters. Lots of interesting imported beer and lots of his favourite imported U.K. treats. My daughters rock! He had best get a move on with that chocolate or at least store it in the fridge before we hit 39C next wednesday and the whole lot melt into a disgusting morass of congealing “treat” 😉
Reblogged this on The Pretty Canary.
Hey, congratulations..I saw that you are “top blog” in Morrison’s magazine this month. Page67 if anyone wants to check it out!
Thanks for the pr job. Very pleased to have been chosen by them as I do my main shop there. And just to add that their fall off in fortunes has certainly not been *my* fault! They have a lot of my money!
Beautiful, beautiful feast of colours and flavours. I was stuck for inspiration with a similarly sad looking duo of Turnip and Celeriac for tonights dinner but this certainly ticks all the boxes. I read that you are in Edinburgh? We live in Leith- hello! xx
I’ve got celeriac love too. We had it in with potatoes done a la boulangere at the weekend. Lush! And I’m waving to you from Barnton 😉
I adore this bright and fresh (yes, fresh!) winter salad! The iridescent color and vibrant flavor has charmed me! I must admit (sheepishly) that although our heat has been on, the temps are in low 40’s at night and swing close to 70 mid-day. There has been no rain and it is our rainy season. The Sierra Nevada’s are mostly without much snow and talk of a California “drought” is everywhere in our news. Honestly, it has been sunnier and warmer this month than mid-summer!
Gosh, the weather in the US is all over the place. For a few days here it was also warmer than some summer days. We are going yo have pop a few extra seasons into the mix, or heavily redefine the ones we’ve got. I wish I could send over some clean Scottish rain to you!
Sounds like the weather here – it’s perpetually 45 / 50F and cloudy this time of year. I’ll take it over the blistering cold that has most of the US blanketed though. I often have a hard time with salads when it’s cold but this one is calling me name – perfect use of winter veg!
I’ve kept it as a warm salad, although it would be fine at room temp. It sounds like a living nightmare on the Midwest and east coast. We are supposed to snap back to normal mid 30s kind of figures next week. I like d of hope it snows! Stay cozy 😉
Very colorful ..I love it …Thank you 🙂
Gorgeous, particularly with the pomegranate molasses. And a fresh new look for the bloggy too!
Beautiful new format Kellie! Love the clear and v pro layout. Just eyeballing just now but will come back later to red the post at leisure. Good work! x
Thanks Niki. You know I value your designer’s eye.
This dish is absolutely beautiful. The colors are just gorgeous!! I could make this a meal… <3
Beautiful salad! I have never heard of pomegranate molasses. Super interested in that!!
I’m personally loving butternut squash this winter. Used it last night to make some chips and have some pulled pork nachos!
Thanks for dropping by. I love butternut squash too. There is a lot of butternut squash here on food to glow if you look at the Index. I like making sweet potato chips but haven’t made them from squash, just as thin slices covered in tasty crumbs. Recipe soon! Oh, and I listed pomegranate molasses alternatives at the bottom of the recipe, but you can find it in any self-respecting deli and all shops that sell middle eastern foods.
Thank you. I LOVE butternut squash and use it a lot, in preference to other winter squashes. I like the finer flavour of the Coquina variety. I do have a Crown Prince squash (a squat pale blue-green pumpkin) that I just got at the farmer’s market that I need to get stuck into. Thanks for commenting. Your pulled pork nachos with squash chips sounds lovely and hearty
Kelli, I did take time to look through your recipe index! Love the idea of using the squash in some tacos with kale! I just posted a recipe using butternut squash noodles. You should check it out when you get some spare time. I think you would like it! Oh and that Crown Prince squash sounds awesome and beautiful!
Simply beautiful pictures and full of wholesome and healthy Superfood ingredients!! Love this!!
This is absolutely beautiful! I wish I was eating it right now!! Definitely pinning it so I can find it later, thanks for sharing!!
Thanks so much!
I don’t know anybody who puts together a salad quite like you Kellie. They always look amazing and I leave inspired. Your blog is looking great and I am pleased to see your happy face back where it belongs, welcoming all your readers xx
Aw thanks, Jac. Because of wanting to keep things lively for my nutrition groups (and I hate making the same things over and over again) I have a never-ending internal monologue with myself about salad ideas. That and soup. Sometimes I fear that internal monologue may be external, to my cats 😉
I love the sound of this salad, Kellie, and it’s packed with so many vibrant colors and flavors. You’ve included three of my very favorite winter veggies (beets, carrots and parsnips) and the pomegranate dressing sounds fantastic…
I think you are making me dizzy from all the delicious recipes you have been posting 🙂 After the holidays (in which I took a break from major cooking except for Christmas dinner) I am craving lighter salads (as I did not take a break from eating 🙂 Keep up the delicious cooking, like this vibrant recipe! I think you are inspiring me to start getting creative in the kitchen again 🙂
I don’t think you of all people need any inspiration! I bet the bounty of California serves as its own inspiration. Thanks for your kind words though, Miss EA. I see you have a new post up and I shall have a wee peek tomorrow after work. Off to the cinema in a mo, and then an early night! Living on the edge as always ;D
Such lovely photos, and a lovely recipe too! I see we share a weakness for pomegranate molasses; I will definitely plan to try out your dressing recipe, whether over roasted or raw vegetables!
Reblogged this on Youniquely Made and commented:
One of my favorite ingredients in a salad is citrus… Now, I must try them all ♥
This sounds so good! I love that there are so many bright colors, which is sometimes necessary to fight the winter blahs!
Excellent – will definitely be using this as inspiration!
Thanks Gilly. And welcome to food to glow. Glad to have you as a subscriber 😀
thanks – some of the things that you’ve done really appeals to me – I’m very intrigued by your preserved lemon recipe – different flavours going on than mine (http://manatyerushalmi.wordpress.com/2013/11/17/if-life-gives-you-lemons-pickled-lemons-part-1/) but I could see myself enjoying yours and will give it a shot!
Finally I scrolled to the bottom of the comments list! Such a popular post (and a popular lady) Thank you for linking up to Simple and in Season – as usual, bang on brief. So happy for the lone beetroot that you got to use him up! I also agree with Jaq that your blog is looking lovely xxx
No, thank you for supporting us fellow bloggers. It is wonderful to be associated with your stunning blog.
A beautiful colourful salad to brighten the grey winter we have down in Cambridge!
lovely design but the pictures as always are stunning x ps love pomegranate molasses. Must try making my own some time.
This looks fantastic! I will definitely give it a go. Your photos are beautifull too.
Oh Kellie, this is exactly the sort of winter salad I ADORE but in practice rarely make. Note to self to make more food for myself once the littlies are in bed, which was one of my NY’s resolutions. More salads and more spice! I actually love all the winter veg, and Roasted Roots are pretty popular around here. And all the lovely greenery too, my veg boxes has been stuffed full of Kale, Sprout Tops and Cabbages (endless Cabbage with Caraway) lately which I love and I so can’t wait for the Purple Sprouting Broc soon too. Lots of lovely beetroot too, though I struggle to get the kids to eat it! Going to try it in soup soon on the promise it’ll make their wee look pink – I’ve heard this usually works with kids! I haven’t seen any forced rhubarb yet, but must look out. Lovely post and pics, and delightful recipe Kellie, and thanks so much for linking up to Four Seasons!
What a delightful blend of flavors and I have been craving beets! Thanks for sharing with NCR.
You could make my teens get excited about salad. They try to eat healthy but when push comes to shove the green stuff seems to remain in quantity on the table. The pomegranate dressing is perfect for my part of the world.
I can bet you already do a similar dressing. Pomegranate molasses/syrup must be such a common ingredient to anyone in your neck of the woods – like ketchup here! Green salads are a bit weird this time of year (although I still indulge), but a roasted veg one somehow seems just fine. Sneaking in some herbs, of course!
Actually keep meaning to make my own pomegranate molasses as the ones here are quite syrupy.
This looks great 🙂
Quite simply DELICIOUS! Thanks so much for entering this into Cooking with Herbs, Karen
I don’t generally like salads, but this is beautiful and looks delicious.