2handfuls lettuce of your choiceI used a salad mix
1.5teaspoonsmaple syrupor honey
salt and pepperto taste
Preheat the oven to 200°C / 400°F / Gas Mark 6 (no fan).
Roast the carrots: wash, peel and cut the carrots into smaller pieces. First, cut the carrots in half crosswise, then into two parts lengthwise (thin carrots) or into 4 parts (thicker carrots). You should have 1-1.5 cm / ½ inch thick ‚fries‘. Place the carrots on a baking tray lined with baking paper, mix with spices and olive oil, season to taste with salt and pepper. Bake for about 30 minutes, until tender and caramelized at the bottom.
Add all the ingredients for the dressing to a small jar, close the lid and shake well several times, until the ingredients are combined and the sauce is creamy and thick.
Wash the salad, tear into smaller pieces. Spin dry in a salad spinner, if you have one.
Place the lettuce and the roasted carrots in the bowls, sprinkle with pomegranate seeds and spoon over the dressing.