Roasted Lemon Salad

This is one of the most beautiful salads ever. I did a brunch cooking lesson for a lovely group of women recently and they all loved this. It was adapted from a recipe in Bon Appetit, which I am a big fan of. The original had a bit too much allspice which I felt overpowered the other flavors. I especially liked the roasted lemons. They gave the salad a certain brightness both in color and taste which I feel contrasted nicely to the sweetness of the pomegranate molasses.

Roasted Lemon Salad
Prep time
Cook time
Total time
Very beautiful salad for spring or summer, or on a winter day when you want to pretend it's spring.
Recipe type: Salad
Cuisine: American
Serves: 4 servings
  • 1 lemon, halved lengthwise, thinly sliced, seeds removed
  • 1 tablespoon thinly sliced fresh sage leaves
  • ½ teaspoon sugar
  • 2 tablespoons olive oil, divided
  • 1 tablespoon pomegranate molasses
  • ¼ teaspoon ground allspice
  • Kosher salt and freshly ground black pepper
  • 1½ pound mixed small heirloom tomatoes, halved
  • ½ small red onion, thinly sliced
  • ¼ cup fresh flat-leaf parsley leaves with tender stems
  • ¼ cup fresh mint leaves, torn if large
  • ¼ cup purple sprouts or microgreens
  1. Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
  2. Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
  3. Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.
Nutrition Information
Serving size: 219 g Calories: 131 Fat: 7.8 Saturated fat: 1.1 Trans fat: 0 Carbohydrates: 15.6 Sugar: 8.6 Sodium: 303mg Fiber: 2.5g Protein: 1.9 Cholesterol: 0


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