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Glazed Salad with Pomegranate Vinaigrette


This salad pairs well with any meat. You can even add the meat into the salad and serve as an appetizer.


1. Preheat oven to 400 degrees Fahrenheit.
2. Place carrots, dates, and onion on a baking sheet. Spray with oil and top with a generous drizzle of honey. Roast for 15–20 minutes, mixing periodically. Store in an airtight container for up to two days.
3. In a bowl, mix together spring mix and roasted vegetables. Combine dressing ingredients and pour over salad right before serving. Top with beet chips.


Photo by Chana Rivky Klein

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