Moroccan Pomegranate Roasted Vegetable Salad Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- Prepare the Dressing: In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, and a pinch of salt.
- 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.
- 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
