Dinner

Moroccan Pomegranate & Roast Veg Salad Recipe

Name: Moroccan Pomegranate & Roast Veg Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
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; Salt and pepper, to taste; 100g bag baby spinach; 110g pack pomegranate seeds; 50g light feta cheese, crumbled; 4 tbsp balsamic vinegar

ByJack Voss January 23, 2026January 23, 2026

Jump to Recipe

Introduction

This Moroccan pomegranate and roast vegetable salad is a vibrant, flavorful dish perfect for a light lunch or a colorful side. Roasted root vegetables are spiced with ras-el-hanout and balanced by sweet pomegranate seeds and tangy feta, creating a delicious blend of textures and tastes.

The image shows a fresh salad served in a white oval plate on a white marbled surface. The salad has several layers: at the bottom are bright green spinach leaves that create a smooth and leafy base. On top, there are roasted golden-brown potato chunks and slightly charred, deep purple-red onion wedges. Scattered around are shiny red pomegranate seeds adding a pop of color, while soft white crumbled cheese pieces are spread evenly on top, giving a creamy texture contrast. A silver spoon rests inside the plate. Photo taken with an iphone --ar 4:5 --v 7

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
Salt and pepper, to taste

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6 and line a large baking tray with baking parchment.
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.
Step 3: Spread the vegetables in a single layer on the prepared baking tray. Roast in the oven for about 40 minutes, turning once halfway through, until the vegetables are tender and starting to char.
Step 4: Remove the vegetables from the oven and let them cool for 10 minutes.
Step 5: In a large serving bowl, combine the roasted vegetables with the baby spinach, pomegranate seeds, crumbled feta, and balsamic vinegar. Toss gently to mix.
Step 6: Serve the salad warm or at room temperature for best flavor.

Tips & Variations

Substitute the feta with goat cheese or omit it for a dairy-free version.
Add toasted pine nuts or walnuts for a crunchy texture.
Use a mix of other root vegetables like turnip or beetroot to vary the flavors.
If you prefer a milder spice, reduce the amount of ras-el-hanout or substitute with cinnamon and cumin powder.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can reheat the roasted vegetables gently before tossing with the fresh ingredients if desired.

How to Serve

A white oval plate holds a colorful salad arranged in layers on a white marbled surface. The base layer is made of fresh bright green spinach leaves scattered around the plate. On top, roasted golden and orange carrot chunks are placed, along with pieces of roasted red onion showing purple and white layers. Small pomegranate seeds add vibrant red pops throughout the dish. Finally, crumbled white cheese is sprinkled on top, adding a grainy texture. A silver spoon lies on the edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can roast the vegetables a day ahead and store them separately in the fridge. Assemble the salad just before serving to keep the spinach fresh and vibrant.

What is ras-el-hanout?

Ras-el-hanout is a North African spice blend that typically includes cinnamon, cumin, coriander, and other warm spices. It adds a fragrant and complex flavor to dishes like this salad.