Something a little different: Roasted Mango, Beet, and Pomegranate Seed Salad. This salad uses sweet tropical mangoes and the earthy goodness of beets; all jazzed up with the pop of pomegranate seeds. It's like a little party in a bowl, perfect for those days when you crave something fresh yet hearty.
This salad is more than just a fantastic mix of flavours and textures. Mangoes are a great source of vitamins A and C, essential for immune health and skin vitality. With their deep, earthy flavour, beets are rich in fibre, folate, and manganese. They're good for heart health and digestion. And let's not forget pomegranate seeds – these tiny jewels are packed with antioxidants and have anti-inflammatory properties.
So, grab your apron and let's get cooking!
Roasted Mango, Beet, and Pomegranate Seed Salad
(Serves 4)
Ingredients:
For the Salad
• 2 ripe mangoes, peeled and diced
• 2 medium beets, peeled and diced
• ¼ cup pomegranate seeds
• 6-8 cups arugula
• ¼ cup pumpkin seeds
• ¼ - ½ cup feta cheese
• Olive oil for roasting
• Salt and pepper, to taste
For the Maple Vinaigrette
• ¼ cup olive oil
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
Directions:
Roasting the Mango and Beets
1. Preheat your oven to 400°F.
2. On a baking sheet lined with parchment paper, arrange the diced mango; on a separate baking sheet lined with parchment paper, place the diced beets. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for about 15-20 minutes for mangoes and 25-30 minutes for beets or until they are tender and slightly caramelized. Let them cool slightly.
Preparing the Salad
1. In a dry skillet, lightly toast the pumpkin seeds over medium heat until they start to pop and become fragrant. Set aside to cool.
2. Place the arugula in a large salad bowl and set aside.
Making the Vinaigrette
1. Whisk together olive oil, maple syrup, apple cider vinegar, and Dijon mustard in a small bowl—season with salt and pepper to taste.
2. Adjust the sweetness or acidity according to your preference.
Assembling the Salad
1. Add the roasted mangoes, roasted beets, pomegranate seeds, and toasted pumpkin seeds to the salad greens.
2. Drizzle the maple vinaigrette over the salad and toss gently to combine.
3. Sprinkle the feta cheese over the top.
4. Serve immediately while the mangoes and beets are still warm.
This salad is a testament to how we can combine diverse ingredients to create something truly special. This salad is perfect for those who love experimenting with flavours or anyone looking to add a nutritious punch to their meals.
I'd love to hear your thoughts on this recipe! Did you make any modifications? How did it turn out? Share your experiences in the comments below. And if you want more guidance on healthy, delicious eating, don't hesitate to reach out. Let's embark on this culinary wellness journey together!
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