Moroccan Pomegranate Roasted Vegetable Salad Recipe

Introduction

Moroccan Pomegranate Roast Veg Salad is a vibrant and flavorful dish perfect for any season. It combines roasted vegetables with juicy pomegranate seeds and fresh herbs, creating a refreshing and colorful salad.

Ingredients

• Mixed vegetables for roasting (such as carrots, bell peppers, zucchini) – 4 cups, chopped
• Pomegranate seeds – 1 cup
• Fresh herbs (such as parsley, cilantro, or mint) – 1/4 cup, chopped
• Olive oil – 3 tablespoons
• Salt and pepper to taste
• Lemon juice (optional) – 1 tablespoon

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
2. Step 2: Once the vegetables are roasted, allow them to cool slightly. In a large bowl, combine the roasted vegetables with pomegranate seeds, chopped herbs, the remaining 1 tablespoon of olive oil, and lemon juice if using. Toss gently to mix all the flavors.
3. Step 3: Adjust seasoning with salt and pepper if needed. Serve the salad warm or at room temperature.

Tips & Variations

• Use seasonal vegetables like sweet potatoes or butternut squash for a heartier salad.
• Add toasted nuts such as almonds or pine nuts for extra crunch and flavor.
• Substitute pomegranate seeds with dried cranberries if fresh ones are unavailable.
• Drizzle a bit of honey or balsamic glaze for a sweeter finish.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh or at room temperature, but you can gently rewarm the roasted vegetables before tossing with pomegranate and herbs if you prefer a warm salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of pomegranate seeds?

Yes, dried cranberries, fresh arils from red grapes, or chopped apples can be good alternatives that provide a sweet, juicy contrast to the roasted vegetables.

How do I keep the roasted vegetables from getting soggy?

Make sure to roast the vegetables until they are caramelized and slightly crisp on the edges. Let them cool completely before mixing with the dressing and other ingredients to avoid sogginess.

Moroccan Pomegranate Roasted Vegetable Salad Recipe

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★★★★★

5 from 83 reviews

A vibrant Moroccan-style salad featuring a medley of oven-roasted vegetables tossed with fresh pomegranate seeds, fragrant herbs, and a zesty olive oil dressing. This nutritious salad blends sweet and savory flavors with a delightful crunchy texture, making it a perfect light meal or side dish.

• Author: Kai
• 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 chopped
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Dressing and Garnish

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

Instructions

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Peel and chop the carrots and sweet potatoes into bite-sized pieces. Chop the red bell pepper and slice the red onion. Place all the vegetables in a large mixing bowl.
2. Season and Roast: Drizzle the vegetables with 2 tablespoons of olive oil. Sprinkle the ground cumin, smoked paprika, salt, and black pepper over them. Toss everything together until the vegetables are evenly coated. Spread them out in a single layer on a baking sheet.
3. Roast the Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and lightly caramelized, turning halfway through for even cooking.
4. Prepare the Dressing: In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, and a pinch of salt.
5. Assemble the Salad: Transfer the roasted vegetables to a large serving bowl. Add the fresh chopped cilantro, mint, and pomegranate seeds. Pour the dressing over the salad and gently toss to combine all the flavors.
6. Serve: Serve the Moroccan pomegranate roast vegetable salad warm or at room temperature as a delightful and healthy dish.

Notes

• You can substitute or add other vegetables like zucchini, eggplant, or cauliflower.
• Use fresh herbs such as parsley or basil as a variation.
• For extra protein, add toasted chickpeas or crumbled feta cheese.
• Adjust spices according to your heat preference by adding chili flakes.
• Leftovers can be refrigerated and served cold for a refreshing salad the next day.

Keywords: Moroccan salad, roasted vegetable salad, pomegranate seeds, healthy salad, vegetarian, Mediterranean flavors