Moroccan Pomegranate Roast Vegetable Salad Recipe

Introduction

This Moroccan Pomegranate Roast Veg Salad is a vibrant and flavorful dish that perfectly balances the sweetness of pomegranate seeds with the earthiness of roasted vegetables. It’s an easy-to-make salad that brings a burst of color and nutrition to any meal.

Ingredients

• Assorted vegetables for roasting (such as carrots, bell peppers, zucchini, and red onions)
• 1 cup pomegranate seeds
• Fresh herbs (such as parsley and mint), chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice or red wine vinegar (optional for dressing)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Chop the vegetables into bite-sized pieces, toss them with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
2. Step 2: Roast the vegetables in the preheated oven for about 25–30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
3. Step 3: Once the vegetables have cooled slightly, transfer them to a large bowl. Add the pomegranate seeds and chopped fresh herbs.
4. Step 4: Drizzle with additional olive oil and lemon juice or vinegar if using. Toss everything gently to combine, and season with extra salt and pepper if needed.
5. Step 5: Serve the salad warm or at room temperature for a refreshing and healthy dish.

Tips & Variations

• Use any seasonal vegetables you enjoy—sweet potatoes, eggplant, or butternut squash work beautifully in this salad.
• Add a handful of toasted nuts like almonds or pine nuts for extra crunch and flavor.
• For a heartier meal, stir in some cooked quinoa or chickpeas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold as a refreshing salad. The pomegranate seeds are best added fresh before serving to maintain their juicy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables in advance?

Yes, roasting the vegetables ahead of time saves preparation during mealtime. Keep them refrigerated and add the pomegranate seeds and herbs just before serving.

What herbs work best in this salad?

Fresh parsley and mint are classic choices for Moroccan flavors, but cilantro or basil can also complement the dish nicely.

Moroccan Pomegranate Roast Vegetable Salad Recipe

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★★★★★

4.9 from 85 reviews

A vibrant Moroccan-inspired salad featuring a colorful medley of roasted vegetables tossed with fresh pomegranate seeds, aromatic herbs, and a light olive oil dressing. This salad combines sweet, savory, and tangy flavors to create a refreshing and healthy dish perfect for any season.

• Author: Marco
• 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 diced carrots
• 2 cups diced sweet potatoes
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and black pepper, to taste

Dressing and Garnish

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

Instructions

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Peel and dice the carrots and sweet potatoes, chop the red bell pepper, and slice the zucchini evenly to ensure uniform roasting.
2. Season and Roast: In a large bowl, toss the chopped vegetables with olive oil, ground cumin, ground coriander, salt, and black pepper until all pieces are well coated. Spread them evenly on a baking sheet lined with parchment paper.
3. Roast the Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized around the edges.
4. Prepare the Dressing: In a small bowl, mix the extra virgin olive oil, lemon juice, salt, and pepper to make a simple dressing.
5. Toss Salad: Once the vegetables have cooled slightly, transfer them to a large serving bowl. Add the pomegranate seeds, chopped parsley, and cilantro, then drizzle the dressing over the salad and toss gently to combine all flavors evenly.
6. Serve: Serve the Moroccan Pomegranate Roast Veg Salad warm or at room temperature as a vibrant side dish or light main course.

Notes

• Feel free to substitute or add other root vegetables such as parsnips or beets for variety.
• Pomegranate seeds can be replaced with dried cranberries or fresh chopped dates if unavailable.
• This salad can be served warm or chilled depending on preference.
• For a spicier flavor, add a pinch of cayenne pepper when roasting the vegetables.
• Leftovers keep well in the refrigerator for up to 3 days.

Keywords: Moroccan salad, roasted vegetables, pomegranate seeds, healthy salad, vegetarian dish, Middle Eastern flavors