Pomegranate and Grain Salad with Roasted Heirloom Carrots, Oregano Olive Oil, and Feta
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Time to read min
This vibrant salad combines the sweetness of roasted carrots with the tartness of pomegranate and the creaminess of feta, all brought together with a flavorful dressing. Pairs wonderfully with grilled meats, roasted chicken, or as a hearty vegetarian dish on its own. It’s perfect for potlucks, holiday gatherings, or as a vibrant addition to any meal.
20 minutes
40 minutes
2-4
Ingredients
Grains:
- 1 cup quinoa or farro (or a mix of both)
- 2 cups vegetable broth or water for cooking
Roasted Heirloom Carrots:
- 2 cups heirloom carrots (various colors), peeled and cut into bite-sized pieces
- 2 tablespoons Oregano Fused Olive Oil
- Salt and pepper, to taste
- 1 teaspoon honey (optional, for added sweetness)
Salad Components:
- 1 cup pomegranate seeds (fresh or frozen)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or mint (optional)
Dressing:
- 1/4 cup Oregano Fused Olive Oil
- 1 tablespoon Pomegranate Aged Dark Balsamic
- Salt and pepper, to taste
Tips
Carrot Variations: Feel free to use other types of carrots or root vegetables for roasting, such as rainbow carrots or parsnips.
Grain Substitutions: You can swap out quinoa or farro for bulgur, barley, or even brown rice, depending on your preference.
Make Ahead: This salad can be made ahead of time. Just store the components separately until you're ready to serve to keep the grains and vegetables fresh.
Directions
Step 1
Prepare the Grains:
Rinse the quinoa (or farro) under cold water. In a medium saucepan, combine the grains with vegetable broth or water. Bring to a boil, then reduce heat to a simmer, cover, and cook until the grains are tender and the liquid is absorbed (about 15 minutes for quinoa, 30 minutes for farro). Once cooked, fluff with a fork and set aside to cool.
Step 2
Roast the Heirloom Carrots:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the heirloom carrots with Oregano Fused Olive Oil, salt, pepper, and honey. Spread them out in a single layer.
Roast in the preheated oven for about 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through for even cooking. Remove from the oven and let cool slightly.
Step 3
Prepare the Dressing:
In a small bowl or jar, whisk together the Oregano Fused Olive Oil, Pomegranate Dark Balsamic, and a pinch of salt and pepper. Adjust seasoning to taste.
Step 4
Assemble the Salad:
In a large bowl, combine the cooled grains, roasted heirloom carrots, pomegranate seeds, and crumbled feta cheese. If using, add the chopped parsley or mint.
Step 5
Dress the Salad:
Drizzle the dressing over the salad mixture and gently toss to combine, ensuring all ingredients are well coated.
Step 6
Serve:
Serve the salad immediately or allow it to sit for about 10-15 minutes to let the flavors meld. This salad can be enjoyed warm or at room temperature.
Serving Suggestions
This Pomegranate and Grain Salad pairs wonderfully with grilled meats, roasted chicken, or as a hearty vegetarian dish on its own. It’s perfect for potlucks, holiday gatherings, or as a vibrant addition to any meal.
