Roasted Parsnip, Carrot And Ginger Salad With Pomegranate Recipe

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1/2 teaspoon salt

Zest of 1/2 orange

1/2 teaspoon coarsely ground black pepper

1 3/4 ounces extra virgin olive oil

2 medium sized carrots, peeled and finely sliced

Juice 1 orange

1 parsnip, peeled and finely sliced

1/2 cup toasted macadamia nuts, crushed

2 tablespoons ginger, grated and peeled

Seeds 1 very ripe and red pomegranate

1/2 cup fresh cilantro leaves

2 medium red onions, peeled and finely sliced

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