MOROCCAN-STYLE POMEGRANATE & ROAST VEG SALAD
Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes
Provided by Lucy Netherton
Categories Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.
- Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.
Nutrition Facts : Calories 407 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 39 grams sugar, Fiber 14 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
- Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
MOROCCAN ROASTED BEETS WITH POMEGRANATE AND PISTACHIO
Moroccan Roasted Beets with Pomegranate Seeds, toasted pistachios and a balsamic glaze. A simple, healthy vegan side dish.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Side
Time 55m
Number Of Ingredients 13
Steps:
- Pre-heat oven to 425F
- Toss beets with olive oil, balsamic, cumin seeds, fennel seeds, salt, pepper in a bowl and coat well.Place on parchment-lined baking sheet place on the middle rack, and roast until fork tender, checking and stirring every 15 minutes, about 40-45 minutes.
- Place balsamic and maple syrup in small pot on medium-low heat, and reduce 20 minutes or until you have about 3 tablespoons.
- When beets are done, place in a serving dish and toss with balsamic glaze, pomegranate seeds and pistachios.
- Garnish with orange zest and mint.
Nutrition Facts : ServingSize 2/3 cup, Calories 154 calories, Sugar 16.5 g, Sodium 355.7 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 5.8 g, Protein 3.9 g, Cholesterol 0 mg
MOROCCAN CARROT QUINOA SALAD
A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad.
Provided by Alexandra Daum
Categories Mains
Time 25m
Number Of Ingredients 18
Steps:
- Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
- While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
- Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
- Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
- Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.
Nutrition Facts : ServingSize 1 g, Calories 434 kcal, Carbohydrate 31 g, Protein 17 g, Fat 6 g, SaturatedFat 1 g, Sodium 350 mg, Fiber 19 g, Sugar 5 g, UnsaturatedFat 4 g
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