Moroccan Pomegranate Roast Vegetable Salad Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- Prepare the Dressing: In a small bowl, mix the extra virgin olive oil, lemon juice, salt, and pepper to make a simple dressing.
- 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.
- 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
