Moroccan Pomegranate Roasted Vegetable Salad Recipe
Introduction
This Moroccan Pomegranate Roast Veg Salad is a vibrant and flavorful dish that combines sweet, tangy pomegranate with warmly spiced roasted vegetables. It’s a perfect recipe for a light lunch or a colorful side that brings a fresh twist to your meal.
Ingredients
- A selection of vegetables for roasting (such as carrots, sweet potatoes, and bell peppers)
- 1 cup fresh pomegranate seeds
- Fresh herbs (such as parsley, cilantro, or mint), chopped
- Olive oil
- Salt and pepper to taste
- Optional Moroccan spices (like cumin, paprika, or cinnamon)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Chop your vegetables into even pieces and toss them with olive oil, salt, pepper, and any Moroccan spices you like. Spread them on a baking sheet in a single layer and roast for about 25-30 minutes, until tender and slightly caramelized.
- Step 2: Remove the roasted vegetables from the oven and let them cool slightly. Transfer to a serving bowl and gently toss with fresh pomegranate seeds and chopped herbs. Serve warm or at room temperature.
Tips & Variations
- For extra flavor, add a squeeze of fresh lemon juice or a drizzle of honey before serving.
- Try including roasted chickpeas or feta cheese for added protein and texture.
- If you don’t have fresh pomegranate, dried pomegranate seeds or pomegranate molasses can provide a similar tangy punch.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The pomegranate seeds may release some juice over time, so it’s best enjoyed fresh or within a day. Reheat gently in the oven or enjoy chilled as a refreshing snack.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this salad?
Yes, frozen vegetables can be roasted as well. Just make sure to thaw and pat them dry before roasting to avoid excess moisture.
What herbs work best in this salad?
Fresh parsley, cilantro, and mint all complement the flavors beautifully. Feel free to mix and match based on your preference or what you have on hand.
PrintMoroccan Pomegranate Roasted Vegetable Salad Recipe
A vibrant Moroccan-inspired salad featuring a medley of roasted vegetables tossed with fresh pomegranate seeds and aromatic herbs, perfect for a healthy and flavorful side or light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Roasted Vegetables
- 2 cups diced carrots
- 2 cups diced sweet potatoes
- 1 cup diced red onions
- 1 cup diced bell peppers (red or yellow)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Salad Ingredients
- 1 cup fresh pomegranate seeds
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare and Roast Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced carrots, sweet potatoes, red onions, and bell peppers with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated. Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Mix Salad Ingredients: In a large mixing bowl, combine the roasted vegetables with fresh pomegranate seeds, chopped parsley, and chopped mint. Drizzle with lemon juice and extra virgin olive oil, then gently toss to combine all the flavors.
- Serve: Serve the Moroccan pomegranate roast vegetable salad warm or at room temperature as a flavorful side or a light main dish.
Notes
- You can use a mix of your favorite vegetables such as zucchini, eggplant, or cauliflower for variety.
- For added texture and protein, sprinkle toasted nuts like almonds or pine nuts before serving.
- Adjust seasoning according to taste; a pinch of cinnamon or coriander can also add depth to the roasted veggies.
- This salad can be made ahead and kept refrigerated, but add pomegranate seeds just before serving to keep them fresh and juicy.
Keywords: Moroccan salad, roasted vegetables, pomegranate salad, healthy salad, vegan salad, Middle Eastern flavors
