Description
A vibrant and flavorful Moroccan-inspired salad featuring roasted sweet potatoes, parsnips, carrots, and red onions seasoned with fragrant ras-el-hanout, combined with fresh baby spinach, tart pomegranate seeds, creamy light feta, and a tangy balsamic vinegar dressing. Perfect as a wholesome side or light meal packed with color and texture.
Ingredients
Scale
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 and Dressing
- 100g bag baby spinach
- 110g pack pomegranate seeds
- 50g light feta cheese, crumbled
- 4 tbsp balsamic vinegar
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 200°C (180°C fan)/gas mark 6 and line a large baking tray with baking parchment to prevent sticking.
- Toss Vegetables with Seasoning: In a large bowl, combine the sweet potatoes, red onions, parsnip, and carrots. Add ras-el-hanout, olive oil, salt, and pepper. Toss well to ensure all the vegetables are evenly coated with the spices and oil.
- Roast the Vegetables: Spread the seasoned vegetables out in a single layer on the prepared baking tray. Roast in the oven for 40 minutes, turning once halfway through cooking, until the vegetables are tender and beginning to char, bringing out their natural sweetness.
- Cool the Vegetables: Remove the tray from the oven and allow the roasted vegetables to cool for 10 minutes. This step helps to slightly mellow the flavors and makes them easier to toss with the salad ingredients.
- Assemble the Salad: In a large serving bowl, combine the cooled roasted vegetables with baby spinach leaves, pomegranate seeds, and crumbled light feta cheese.
- Add Dressing and Toss: Drizzle the balsamic vinegar over the salad mixture and toss gently to combine all ingredients and evenly distribute the dressing.
- Serve: Serve the Moroccan pomegranate and roast veg salad immediately for best flavor and texture.
Notes
- Ras-el-hanout is a North African spice blend; if unavailable, substitute with a mix of cumin, coriander, cinnamon, and paprika.
- Light feta can be replaced with regular feta for a richer flavor, or omit for a dairy-free version.
- For added protein, consider topping the salad with grilled chicken or chickpeas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Moroccan
Keywords: Moroccan salad, roasted vegetables, pomegranate salad, healthy salad, vegetarian salad, autumn salad
