Roasted Vegetables Salad

1. 1

   Reheat Roasted Vegetables

   Warm the roasted vegetables in a 350°F oven for ten to fifteen minutes or microwave for two minutes.

2. 2

   Assemble The Salad

   Toss the warm vegetables with the fresh greens and sprinkle the feta, almonds, and pomegranate molasses on top.

3. 3

   Plate And Serve

   Arrange the finished salad in a wide bowl and drizzle with olive oil and lemon juice immediately.

Serve this dish alongside a piece of crusty sourdough bread to soak up the tangy pomegranate dressing.