Pomegranate Vinaigrettecrunchy Vegetable Salad Clinton Kelly Recipes

EASY POMEGRANATE VINAIGRETTE

Easy Pomegranate Vinaigrette image

This sweet tart pomegranate vinaigrette is a fruity dressing that makes any salad irresistible! Use it in all your favorite salad recipes.

Provided by Sonja Overhiser

Time 5m

Number Of Ingredients 6

Ingredients

1/4 cup 100% pomegranate juice (purchased or fresh squeezed with 1/2 cup seeds)
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon maple syrup
1/8 teaspoon kosher salt
1/2 cup extra virgin olive oil

Steps:

In a medium bowl, whisk together the pomegranate juice, Dijon mustard, red wine vinegar, maple syrup, and kosher salt.
Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.

ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE

Roasted Vegetables with Pomegranate Vinaigrette image

You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 10

Ingredients

1 large head regular cauliflower (about 2 pounds), cut into small florets
1 pound baby Romanesco cauliflower, or regular, cut into small florets
2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
1 pound brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup pomegranate juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup pomegranate seeds

Steps:

Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

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