Moroccan Pomegranate Roast Veg Salad Recipe

Introduction

This Moroccan Pomegranate Roast Veg Salad is a vibrant and flavorful dish that combines the sweetness of roasted vegetables with the bright, tart burst of pomegranate seeds. It’s perfect as a light meal or a colorful side that adds a touch of exotic flair to any table.

Ingredients

• Mixed vegetables for roasting (such as carrots, sweet potatoes, bell peppers) – 4 cups, chopped
• Pomegranate seeds – 1 cup
• Fresh herbs (such as parsley, cilantro, or mint) – ½ cup, chopped
• Olive oil – 3 tablespoons
• Salt and pepper to taste
• Optional: ground cumin or cinnamon for seasoning

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, pepper, and optional spices like cumin or cinnamon. Spread them evenly on a baking sheet.
2. Step 2: Roast the vegetables in the oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
3. Step 3: Remove the vegetables from the oven and let them cool slightly. Transfer to a large bowl.
4. Step 4: Add the pomegranate seeds and chopped fresh herbs to the roasted vegetables. Toss gently to combine and coat with any remaining olive oil.
5. Step 5: Serve warm or at room temperature for a refreshing, colorful salad.

Tips & Variations

• Use seasonal vegetables like butternut squash or zucchini depending on availability.
• For added texture, sprinkle toasted nuts such as almonds or pine nuts before serving.
• Add a splash of lemon juice or a drizzle of honey to brighten the flavors further.
• Make it vegan and gluten-free by keeping the ingredients simple and fresh.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or enjoy cold as a refreshing salad. The pomegranate seeds are best added fresh just before serving if possible to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables roast best for this salad, you can use frozen vegetables if necessary. Just make sure to thaw and drain them well before roasting to avoid excess moisture.

What herbs work best in this salad?

Parsley, cilantro, and mint are classic choices for Moroccan dishes and add fresh, vibrant flavors that complement the sweetness of the pomegranate and roasted vegetables.

Moroccan Pomegranate Roast Veg Salad Recipe

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4.7 from 117 reviews

A vibrant and flavorful Moroccan-inspired salad featuring a medley of roasted vegetables tossed with fresh pomegranate seeds, fragrant herbs, and a simple olive oil dressing. This dish combines sweet, savory, and tangy elements for a refreshing, healthy meal or side.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 2 cups carrots, peeled and chopped
• 2 cups sweet potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Dressing and Toppings

• 1/2 cup pomegranate seeds
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the chopped carrots, sweet potatoes, red bell pepper, and red onion with 2 tablespoons olive oil, cumin, cinnamon, salt, and pepper until evenly coated.
2. Roast the vegetables: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway through, until the vegetables are tender and slightly caramelized.
3. Make the dressing: In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, salt, and pepper to create a simple dressing.
4. Assemble the salad: Transfer the roasted vegetables to a large mixing bowl. Add the pomegranate seeds, chopped cilantro, and mint. Pour the dressing over the top and gently toss everything to combine.
5. Serve: Serve the Moroccan Pomegranate Roast Veg Salad warm or at room temperature as a delicious side dish or light main course.

Notes

• You can use any mix of root vegetables for roasting such as parsnips, beets, or butternut squash.
• For extra flavor, add a pinch of smoked paprika or harissa spice to the vegetable seasoning.
• Make sure to spread the vegetables evenly when roasting to ensure even cooking.
• This salad can be prepared in advance and served chilled for a refreshing taste.
• Use fresh herbs for the best flavor; dried herbs will not have the same brightness.

Keywords: Moroccan salad, roasted vegetables, pomegranate salad, healthy vegetable salad, Mediterranean salad