Moroccan Pomegranate & Roast Veg Salad Recipe

Introduction

This Moroccan pomegranate and roast vegetable salad is a vibrant, flavorful dish perfect for any season. It combines roasted sweet potatoes, parsnips, carrots, and red onions with tangy pomegranate seeds, creamy feta, and a touch of balsamic vinegar for a fresh, wholesome meal or side.

Ingredients

• 2 small sweet potatoes, cut into chunks
• 2 red onions, roots kept intact, cut into wedges
• 1 large parsnip, peeled and chopped into chunks
• 2 large carrots, peeled and chopped into chunks
• 1 tbsp ras-el-hanout
• 1 tbsp olive oil
• 100g bag baby spinach
• 110g pack pomegranate seeds
• 50g light feta cheese, crumbled
• 4 tbsp balsamic vinegar

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6 and line a large baking tray with baking parchment.
2. Step 2: In a large bowl, toss the sweet potatoes, red onions, parsnip, and carrots with the ras-el-hanout, olive oil, salt, and pepper until evenly coated.
3. Step 3: Arrange the vegetables in a single layer on the prepared baking tray.
4. Step 4: Roast in the oven for 40 minutes, turning once halfway through, until the vegetables are tender and starting to char.
5. Step 5: Remove from the oven and let cool for 10 minutes.
6. Step 6: In a large serving bowl, combine the roasted vegetables with the baby spinach, pomegranate seeds, crumbled feta, and balsamic vinegar. Toss gently to mix.
7. Step 7: Serve immediately or at room temperature for best flavor.

Tips & Variations

• To add more protein, consider topping the salad with grilled chicken or chickpeas.
• If you don’t have ras-el-hanout, a mix of ground cumin, coriander, cinnamon, and paprika works well as a substitute.
• For extra crunch, sprinkle toasted nuts such as almonds or pistachios just before serving.
• You can swap baby spinach for arugula or mixed salad greens for a different texture and flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the dressing separate and toss just before serving. Reheat the roasted vegetables gently in the oven or microwave if preferred warm, then add the fresh ingredients afterward.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted vegetables in advance?

Yes, you can roast the vegetables ahead of time and store them in the fridge. Add the spinach, pomegranate seeds, feta, and dressing just before serving to keep the salad fresh.

What if I can’t find pomegranate seeds?

Substitute with dried cranberries or fresh red grapes for a similar sweet-tart flavor and burst of color.

Moroccan Pomegranate & Roast Veg Salad Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

A vibrant and flavorful Moroccan-inspired salad featuring roasted sweet potatoes, parsnip, carrots, and red onions seasoned with aromatic ras-el-hanout. Tossed with fresh baby spinach, juicy pomegranate seeds, crumbled light feta, and a tangy balsamic vinegar dressing, this salad offers a delightful balance of sweet, savory, and tangy flavors.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 2 small sweet potatoes, cut into chunks
• 2 red onions, roots kept intact, cut into wedges
• 1 large parsnip, peeled and chopped into chunks
• 2 large carrots, peeled and chopped into chunks
• 1 tbsp ras-el-hanout
• 1 tbsp olive oil
• Salt and pepper, to taste

Salad Mix

• 100g bag baby spinach
• 110g pack pomegranate seeds
• 50g light feta cheese, crumbled
• 4 tbsp balsamic vinegar

Instructions

1. Prepare the oven and vegetables: Preheat your oven to 200C (180C fan) or gas mark 6. Line a large baking tray with baking parchment to prevent sticking and for easy cleanup.
2. Toss vegetables with seasoning: In a large mixing bowl, combine the sweet potatoes, red onions, parsnip, and carrots. Add the ras-el-hanout spice, olive oil, and a pinch of salt and pepper. Toss everything together thoroughly to ensure the vegetables are evenly coated with the spices and oil.
3. Roast the vegetables: Spread the seasoned vegetables out in a single layer on the prepared baking tray. Roast in the preheated oven for 40 minutes, turning once halfway through the cooking time. The vegetables should be tender and have a slight char when done.
4. Allow to cool: Remove the roasted vegetables from the oven and let them cool for about 10 minutes to bring them to a warm, agreeable temperature for mixing.
5. Assemble the salad: In a large bowl, gently toss the warm roasted vegetables with the baby spinach leaves, pomegranate seeds, crumbled light feta cheese, and drizzle over the balsamic vinegar. Mix everything together carefully to combine flavors without bruising the delicate ingredients.
6. Serve: Transfer the salad to a serving dish or individual plates and enjoy this colorful, nutritious Moroccan-inspired roast vegetable salad immediately.

Notes

• Ras-el-hanout is a North African spice blend; if unavailable, a mix of cumin, coriander, cinnamon, and turmeric can be a good substitute.
• Use light feta cheese to reduce fat content while retaining flavor.
• To make the salad vegan, omit feta or substitute with a plant-based cheese alternative.
• Roasting vegetables until slightly charred enhances their natural sweetness and adds depth of flavor.
• This salad can be served warm or at room temperature, making it versatile for different occasions.

Keywords: Moroccan salad, roasted vegetable salad, pomegranate salad, healthy salad, vegetarian Moroccan recipe