Farfalle salad with roasted vegetables and pomegranate juice dressing
Preparation
45 min
Difficulty
Easy
Servings
4
Preparation
- Cook the farfalle in a large pot of salted boiling water according to package instructions (about 10–12 minutes). Drain, rinse under cold water, and set aside.
- Preheat the oven to 390°F (200°C).
- Place the sweet potato, carrot, and broccoli on a baking sheet. Drizzle with Bioitalia peperOlio, season with salt and pepper, and toss to coat.
- Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden.
- Meanwhile, prepare the vinaigrette: whisk together the pomegranate juice, honey, vinegar, olive oil, and Dijon mustard until smooth and emulsified. Season with salt and pepper.
- Combine the farfalle with the roasted vegetables and vinaigrette. Top with fresh mint leaves before serving.
Biotalia Tip:
- Make it seasonal: Swap in other seasonal vegetables like cauliflower, zucchini, or bell peppers.
- Add crunch: Sprinkle with walnuts, sunflower seeds, or roasted hazelnuts.
- Looking for more protein? Add roasted chickpeas, green lentils, or grilled tofu for a heartier vegetarian version.
- Fresh twist: A splash of fresh lemon juice or a bit of zest in the vinaigrette brightens up the flavors beautifully.
Ingredients
- About 2 cups (200 g) Bioitalia farfalle
- 1 sweet potato, diced
- 1 carrot, sliced
- 1 head of broccoli, cut into small florets
- 1 tablespoon (15 ml) Bioitalia peperOlio
- Salt and pepper, to taste
- A few fresh mint leaves, for garnish
For the pomegranate juice vinaigrette:
- 3 tbsp (45 ml) pomegranate juice
- 1 tbsp (15 ml) honey (or agave syrup for a vegan version)
- 1 tbsp (15 ml) white balsamic vinegar
- 2 tbsp (30 ml) Bioitalia olive oil
- 1 tsp (5 ml) Dijon mustard
- Salt and pepper, to taste
