Crunch and Munch in a Pomegranate Vinaigrette

I love it because it is healthy, nutritious, light, tasty and very easy to make.


  • 1 Carrot, Chopped
  • 1/2 Pumpkin (preferably ripe), Diced
  • 15 or 20 Stems Green Beans, Chopped
  • 1/2 Sweet Potato, Diced
  • 1 Bell Pepper. Chopped
  • 1 Beetroot, Chopped
  • 1 Small Bowl of Cottage Cheese or Tofu, Cut (you can add chicken or broccoli as an alternative too)
  • 4-5 Bulbs of Garlic, Crushed
  • A Handful of Nuts (of your choice)
  • For The Dressing
  • Juice Of 1 Orange and Pomegranate
  • Juice Of 1/2 a Lemon
  • Extra Virgin Olive Oil 
  • 1 Tbsp Organic Honey
  • All-Purpose Seasoning
  • Salt 


Prep: 10 minutes
Cooking: 20 minutes

  1. Sauté the cut veggies in half a spoon of ghee. Let it cook and then add the cottage cheese.
  2. Simmer and switch the gas off after 5 minutes. Let it cool down.
  3. In a pan, heat orange and pomegranate juice. Add half a juice of a lemon and a dash of olive oil.
  4. Next, add one spoon of honey, salt to taste and a teaspoon of all-purpose seasoning.
  5. Bring it to a boil and switch the gas off once the juices thicken (it has to reduce to look like a reduction). Once done, let it cool.
  6. For plating, place your veggies on a serving plate the way you would like.
  7. Dress it with the orange and pomegranate reduction.
  8. Garnish with nuts of your choice. Eat with pleasure!


About – A Kilo Of Kindness

#AKiloOfKindness is an initiative by From Around that aims at encouraging people to shop on leading up to Diwali to raise funds for a child’s education. 100% of profits will go towards St. Catherine’s Home to help secure a child’s future. This time when you cook your favourite meal, you’d have changed someone’s world.