Pom Roasted Vegetable Salad

1. 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

   2. Preheat oven to 425u00b0F.

3. 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

   4. Prepare POM Honey Vinaigrette. Heat dressing in a small saucepan and keep warm.

5. 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

   6. Sprinkle with arils, feta cheese and garlic croutons.

7. 7

   Garlic Croutons:

8. 8

   1. Cut bread into 1-inch cubes.

9. 9

   2. Mix 1 tablespoon olive oil and 1 clove crushed garlic.

10. 10

    3. Toss bread cubes with oil and garlic mixture.

11. 11

    4. Transfer to a baking sheet and sprinkle with 1 tablespoon parmesan cheese.

12. 12

    5. Toast at 425u00b0F until brown, turning once.

* Per serving · 4 servings · Values may vary.