Moroccan Pomegranate Roasted Vegetable Salad Recipe
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.
- 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
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
- 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.
- 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
