Pomegranate Glazed Vegetable Salad


This a beautiful dish served with a nut roast with all the trimmings of gravy and roast potatoes. It’s also a gorgeous offering for a bbq along with other salads or can just be enjoyed as a meal.


3 carrots, peeled and cut into chunky rounds

1 small sweet potato, cut into chunks

¾ cup of orange juice

3 tablespoons of pomegranate molasses

½ teaspoon Chinese five spice mix

1 handful of coriander roots, washed well and sliced finely

1 handful of fresh spinach

1 handful of raw walnuts

2 tablespoons of olive oil and some extra for serving

salt and pepper for seasoning

# optional pomegranate seeds for garnish



Pre heat your oven to 200c

Steam the carrots till they are partly cooked. You want to remove them when you can pierce them with a skewer or fork but you still get some resistance.

Place the cooked carrots and raw sweet potato chunks into a large bowl.

Combine the molasses, orange juice, the 2 teaspoons of olive oil and spice mix and pour into the bowl with the carrots and sweet potato. Stir well to combine

Place everything into a lightly greased oven tray and cook till the vegetables are tender and caramelised. This will take 30 – 40 minutes

Once the carrots and potato have finished cooking, remove them from the oven. Then very gently mix them with the coriander roots, walnuts, spinach, a little more olive oil and season with salt and pepper.

Garnish with pomegranate seeds and serve.

Serve warm or cold.


Yields: Makes enough for a lunch for one person or a small side for up to 4 people.

Time: 10 minutes prep and about 40 minutes cooking

Notes: I cook my carrots while I am gathering all my ingredients and doing my prep.

I would normally put pumpkin in this too because it adds sweetness to the salad which is a lovely balance for the sour of the pomegranate molasses.

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