Moroccan Pomegranate Roasted Vegetable Salad Recipe

Introduction

This Moroccan Pomegranate Roast Veg Salad is a vibrant and flavorful dish that combines sweet roasted vegetables with the bright, juicy burst of pomegranate seeds. Perfect as a light lunch or a colorful side, it’s both healthy and satisfying.

Ingredients

• Assorted vegetables for roasting (such as carrots, sweet potatoes, and bell peppers) – about 4 cups chopped
• 1 cup pomegranate seeds
• Fresh herbs (such as parsley and mint), chopped – 1/4 cup
• 3 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 teaspoon ground cumin or Moroccan spice blend

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the chopped vegetables with 2 tablespoons of olive oil, salt, pepper, and optional spices. Spread them evenly on a baking sheet.
2. Step 2: Roast the vegetables for 25–30 minutes, or until tender and lightly caramelized, stirring halfway through.
3. Step 3: In a large bowl, combine the roasted vegetables with the pomegranate seeds and chopped herbs.
4. Step 4: Drizzle the remaining 1 tablespoon of olive oil over the salad and gently toss to combine. Adjust seasoning if needed.
5. Step 5: Serve warm or at room temperature for a fresh and colorful salad experience.

Tips & Variations

• Use seasonal vegetables like zucchini or eggplant for variety.
• Add a splash of lemon juice or a drizzle of balsamic vinegar for extra brightness.
• Include toasted nuts such as almonds or pine nuts for added crunch.
• For a heartier meal, toss in some cooked quinoa or chickpeas.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy chilled. Add fresh pomegranate seeds before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pomegranate seeds?

Yes, frozen pomegranate seeds can be used. Thaw them completely before adding to the salad to prevent extra moisture.

What vegetables work best for roasting in this salad?

Root vegetables like carrots, sweet potatoes, and parsnips, along with bell peppers and zucchini, roast well and complement the flavors beautifully.

Moroccan Pomegranate Roasted Vegetable Salad Recipe

Print Recipe

★★★★★

4.7 from 438 reviews

A vibrant Moroccan-inspired roasted vegetable salad featuring sweet pomegranate seeds and fresh herbs, tossed in a fragrant olive oil dressing. This colorful dish combines the earthiness of roasted vegetables with the bright, juicy burst of pomegranate, making it a perfect light meal or side dish that celebrates bold Middle Eastern flavors.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 2 cups mixed vegetables (such as carrots, sweet potatoes, and bell peppers), chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper to taste

Dressing & Garnish

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

Instructions

1. Prepare and Roast Vegetables: Preheat the oven to 400°F (200°C). Toss the chopped mixed vegetables with 2 tablespoons of olive oil, ground cumin, ground cinnamon, salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
2. Make Dressing and Combine Salad: In a large bowl, whisk together 2 tablespoons olive oil, fresh lemon juice, salt, and pepper. Add the roasted vegetables, pomegranate seeds, chopped parsley, and cilantro. Gently toss everything together until well combined and dressed. Taste and adjust seasoning if needed.

Notes

• Use a variety of colorful vegetables like carrots, sweet potatoes, bell peppers, and zucchini for a more vibrant salad.
• Roasting the vegetables brings out their natural sweetness, enhancing the salad’s flavor profile.
• Fresh herbs such as parsley and cilantro add brightness and freshness to the salad.
• Pomegranate seeds provide a juicy burst and a delightful contrast in texture.
• This salad can be served warm or at room temperature.
• Leftover salad can be refrigerated for up to 2 days and enjoyed cold or reheated gently.

Keywords: Moroccan salad, roasted vegetable salad, pomegranate seeds, healthy salad, vegetarian recipe, Middle Eastern flavors