Roasted Red Cabbage and Pumpkin Wedges with Gremolata and Pomegranate Dressing

Recipe By:

Lilydale

Prep Time:

20 minutes

Cook Time:

25 minutes

Serves:

Stay true to season's offerings by mixing and matching fruits and vegetables for the perfect side for Lilydale Free Range Chicken.

Roasted Red Cabbage and Pumpkin

Ingredients

Method

Preheat oven to 220°C (200°C fan-forced). Line two large baking trays with baking paper. Divide cabbage, pumpkin, capsicum and garlic among trays and drizzle with oil. Season with salt and pepper. Bake for 25 minutes or until vegetables are tender and starting to brown. Set aside for 5 minutes to cool

Gremolata and Pomegranate Dressing

Ingredients

Method

Meanwhile, to make gremolata and pomegranate dressing, halve pomegranate crossways. Using the back of a wooden spoon, tap pomegranate seeds and any juice into a medium bowl. Stir in remaining ingredients. Season to taste
Place spinach on a large serving platter; top with roasted vegetables. Drizzle with dressing and serve