Moroccan Pomegranate Roast Veg Salad Recipe
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.
- 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
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
- 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.
- 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.
- Make the dressing: In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, salt, and pepper to create a simple dressing.
- 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.
- 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
