Pom Roasted Vegetable Salad

• alad:
• 1/2 cup arils from 1 POM Wonderful Pomegranate
• 2 tablespoons olive oil
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1 carrot
• 1 parsnip
• 1 cup cherry tomatoes
• salt and pepper to taste
• 4 large Romaine lettuce leaves
• 2 oz. crumbled feta cheese
• Garlic Croutons (optional):
• 4 slices sturdy bread
• 1 tablespoon olive oil
• 1 clove crushed garlic
• 1 tablespoon parmesan cheese

1. arate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. 2. Preheat oven to 425u0b0F.
3. 3. Chop all vegetables except lettuce leaves and arils into 2-inch pieces. Toss with olive oil, salt and pepper; roast until al dente, approximately 20 minutes.
4. 4. Prepare POM Honey Vinaigrette. Heat dressing in a small saucepan and keep warm.
5. 5. Place lettuce leaves on serving plates and divide the warm vegetables evenly among them; drizzle with 1 to 2 tablespoons of warm dressing.
6. 6. Sprinkle with arils, feta cheese and garlic croutons.
7. Garlic Croutons:
8. 1. Cut bread into 1-inch cubes.
9. 2. Mix 1 tablespoon olive oil and 1 clove crushed garlic.
10. 3. Toss bread cubes with oil and garlic mixture.
11. 4. Transfer to a baking sheet and sprinkle with 1 tablespoon parmesan cheese.
12. 5. Toast at 425u0b0F until brown, turning once.

olive oil, zucchini, yellow squash, red bell pepper, carrot, parsnip, cherry tomatoes, salt, feta cheese, garlic, bread, olive oil, garlic, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pom-roasted-vegetable-salad-50032783 (may not work)