Roasted Red Cabbage and Pumpkin Wedges with Gremolata and Pomegranate Dressing
Prep:  20 minutes
Cook:  25 minutes
Serves:  8
Average: 4 (5 votes)
Difficulty:
Cuisine:
Saved:
24
Recipe by: Lilydale
Stay true to season's offerings by mixing and matching fruits and vegetables for the perfect side for Lilydale Free Range Chicken.
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Roasted Red Cabbage and Pumpkin Wedges with Gremolata and Pomegranate Dressing
Ingredients:
Roasted Red Cabbage and Pumpkin
Gremolata and Pomegranate Dressing
Method:
Roasted Red Cabbage and Pumpkin
  1. 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
  1. 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
  2. Place spinach on a large serving platter; top with roasted vegetables. Drizzle with dressing and serve
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