Moroccan Pomegranate Roast Veg Salad Recipe

Introduction

This Moroccan Pomegranate Roast Veg Salad is a vibrant, flavorful dish that combines the warmth of roasted vegetables with the fresh, tangy burst of pomegranate seeds. It’s perfect as a light meal or a colorful side that will brighten up any table.

Ingredients

• Assorted vegetables for roasting (such as carrots, sweet potatoes, bell peppers, and zucchini) – about 4 cups chopped
• 1 cup pomegranate seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (optional, such as parsley or cilantro) for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Chop the vegetables into even-sized pieces and toss them with olive oil, ground cumin, coriander, cinnamon, salt, and pepper until well-coated.
2. Step 2: Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
3. Step 3: Transfer the roasted vegetables to a large bowl and gently toss with the pomegranate seeds. If desired, sprinkle with fresh herbs before serving.

Tips & Variations

• Try adding toasted nuts like almonds or walnuts for extra crunch and texture.
• Use seasonal vegetables that you enjoy; eggplant or butternut squash work well too.
• For a more substantial salad, add cooked couscous or quinoa to the mix.
• If you prefer a tangier dressing, drizzle a little lemon juice or pomegranate molasses over the salad before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The roasted vegetables may soften over time, so it’s best enjoyed fresh. To reheat, warm gently in the oven or microwave, then add fresh pomegranate seeds before serving to retain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables in advance?

Yes, you can roast the vegetables a day ahead and store them in the fridge. Add the pomegranate seeds just before serving to keep them fresh and juicy.

What if I don’t have pomegranates?

If pomegranates are not available, dried cranberries or fresh seeds from red grapes can offer a similar sweet-tart flavor and bright color.

Moroccan Pomegranate Roast Veg Salad Recipe

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★★★★★

5 from 85 reviews

This vibrant Moroccan Pomegranate Roast Veg Salad features a medley of roasted vegetables seasoned with traditional Moroccan spices and garnished with juicy pomegranate seeds. Perfect as a nutritious side or a light main dish, this salad delivers a delightful blend of sweet, savory, and tangy flavors with a colorful presentation.

• Author: Ria
• 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, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• Salt and black pepper to taste

Toppings

• 1 cup fresh pomegranate seeds
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (optional for dressing)

Instructions

1. Preheat the Oven. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the vegetables to a tender and caramelized finish.
2. Prepare the Vegetables. Toss the chopped carrots, sweet potatoes, bell pepper, and onion in olive oil along with cumin, coriander, paprika, cinnamon, salt, and pepper until evenly coated with the spices.
3. Roast the Vegetables. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, turning halfway through, until they are soft and lightly browned.
4. Assemble the Salad. Transfer the roasted vegetables to a serving bowl, add the fresh pomegranate seeds and chopped cilantro, then drizzle with lemon juice and olive oil if desired. Toss everything gently to combine and serve warm or at room temperature.

Notes

• You can substitute vegetables like zucchini or eggplant based on preference.
• For extra texture, sprinkle toasted almonds or pine nuts on top before serving.
• This salad can be served warm or chilled according to taste.
• Adjust the spices to your preference, adding more heat with chili powder if desired.

Keywords: Moroccan salad, roasted vegetables, pomegranate salad, healthy side dish, vegetarian, flavorful spices