Moroccan Style Pomegranate Roast Veg Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN-STYLE POMEGRANATE & ROAST VEG SALAD



Moroccan-style pomegranate & roast veg salad image

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

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

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



Roasted Vegetables with Pomegranate Vinaigrette image

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

1 large head regular cauliflower (about 2 pounds), cut into small florets
1 pound baby Romanesco cauliflower, or regular, cut into small florets
2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
1 pound brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup pomegranate juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup pomegranate seeds

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 and Pistachio image

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

3 pounds beets - scrubbed and cut into wedges no more than 3/4 inch thick ( see note). If you prefer not to eat the peels, peel with a vegetable peeler before cutting.
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ teaspoon cumin seeds
½ teaspoon fennel seeds
¾ teaspoon salt
½ teaspoon cracked pepper
½ cup balsamic vinegar
1 teaspoon maple syrup
½ cup pomegranate seeds
1/4 cup crushed roasted pistachios
1 tablespoon orange zest, optional
1 tablespoon chopped mint or cilantro

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



Moroccan Carrot Quinoa Salad image

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

180 grams dry quinoa
500 ml water
1/2 teaspoon sea salt
250 grams cooked or canned chickpeas, rinsed
200 grams packed carrots, shredded
60 grams dates, chopped
50 grams baby greens (spinach, kale, rucola)
40 grams sunflower seeds
1 handful (about 1/2 cup parsley, chopped)
1 clove garlic (minced*)
60 ml olive oil
Juice of a lemon (~3 tablespoons)
1/2 teaspoon fresh ginger (finely grated)
1/2 teaspoon maple syrup (or honey if not vegan)
1/2 teaspoon sea salt (to taste)
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

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

More about "moroccan style pomegranate roast veg salad recipes"

MOROCCAN ROASTED VEGETABLE SALAD - OCCASIONALLY EGGS
moroccan-roasted-vegetable-salad-occasionally-eggs image
2020-10-29 Healthy Vegetarian Recipes for Every Season. Cookbook; Contact; Search this website . Mains. Moroccan Roasted Vegetable Salad. October 29, 2020 by Alexandra Daum ★★★★★ This Moroccan roasted vegetable salad is packed with cold weather comfort foods, like butternut squash, apples, and pomegranate. Vegan, gluten free, and very easy, this is a great weeknight meal. Skip to Recipe ...
From occasionallyeggs.com
4.7/5 (22)
Total Time 40 mins
Category Mains
Calories 477 per serving
  • Cut the squash into approximately equal squares of about 3cm (1 inch). Place into the casserole dish with the apple, onions, and garlic.
  • Add the olive oil, cumin, cinnamon, pepper, cayenne pepper, salt, and cardamom to the vegetables, then mix until evenly coated.
  • Place the dish into the oven and roast for 25-30 minutes, or until the butternut squash can be easily pierced with a fork.


MOROCCAN CHICKPEA SALAD | EASY VEGETARIAN SALAD ...
moroccan-chickpea-salad-easy-vegetarian-salad image
2013-09-19 Instructions. Place the chickpeas in a bowl add the onions, garlic, cranberries, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour. Line a serving bowl with the baby spinach leaves …
From deliciouseveryday.com
4.9/5 (11)
Total Time 20 mins
Category Main Course, Salad
Calories 365 per serving
  • Place the chickpeas in a bowl add the onions, garlic, cranberries, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
  • Line a serving bowl with the baby spinach leaves and top with the chickpeas and parsley. Top with the yoghurt, pistachios and drizzle with the pomegranate molasses.


GOURMET MOROCCAN SALAD WITH POMEGRANATE - THE 4 BLADES
gourmet-moroccan-salad-with-pomegranate-the-4-blades image
If you don’t want to make the big delicious textured salad (although we absolutely suggest you do!), you can also use the recipe to make roasted chickpea snacks or a beautiful dressing that would go well with most salads. To make the roasted …
From mag.the4blades.com
Estimated Reading Time 2 mins


FOUR MOROCCAN SALAD RECIPES | FOOD | THE GUARDIAN
four-moroccan-salad-recipes-food-the-guardian image
2019-03-02 A salad of roast red pepper, preserved lemon and butter beans. Prep 10 min Cook 50 min Serves 4. 4 red peppers 1 x 400g can butter beans, rinsed and …
From theguardian.com
Estimated Reading Time 3 mins


WARM MOROCCAN AVOCADO AND ROASTED VEGETABLE SALAD RECIPE ...
warm-moroccan-avocado-and-roasted-vegetable-salad image
Meanwhile scoop the avocado flesh into a bowl and add feta, lemon juice and sprinkle with dukkah. Gently toss to combine and set aside until the vegetables are cooked; To serve, arrange roasted vegetables and spinach on a serving platter. Top with avocado mixture and sprinkle with pomegranate …
From myfoodbook.com.au
3.6/5 (48)
Servings 4
Cuisine African
Category Salads


MOROCCAN STYLE ROASTED VEGETABLE SALAD WITH A TAHINI ...
moroccan-style-roasted-vegetable-salad-with-a-tahini image
2019-03-27 Directions. Heat oven to 400 ° F, line a large baking tray with baking parchment. In a large bowl, toss together all the veggies with the harissa, olive oil, salt and pepper. Arrange in a single layer on the baking tray and roast…
From oliveandmango.com
Category Sides


BEST MOROCCAN SALAD RECIPES - FOOD AND DRINK DESTINATIONS
best-moroccan-salad-recipes-food-and-drink-destinations image
2021-09-09 This warm Moroccan roasted vegetable salad is packed with cold-weather comfort foods, like butternut squash, apples, and pomegranate. It's a gluten-free and vegan Moroccan recipe that is also easy enough to make for a mid-week meal.
From fooddrinkdestinations.com


ROASTED MOROCCAN CARROT SALAD WIT HCHICKPEASE | VEGAN ...
2014-01-15 Instructions. Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast …
From deliciouseveryday.com
4.6/5 (15)
Total Time 55 mins
Category Main Course, Side Dish
Calories 364 per serving
  • Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
  • Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.


ROASTED ROOT VEGETABLE SALAD WITH POMEGRANATE GINGER DRESSING
2020-01-03 Back to this roasted root vegetable salad, arugula is topped with roasted butternut squash, carrots, sweet potatoes, parsnips, beets, Brussels sprouts (not a root veggie, but deserves to be added!), pomegranate seeds, and toasted pecans and then tossed in a pomegranate ginger dressing for a salad …
From jessicalevinson.com
4.9/5 (7)
Total Time 40 mins
Category Salad
Calories 173 per serving
  • In a small bowl or covered jar, combine all dressing ingredients (pomegranate juice through ground pepper). Whisk together or shake in closed jar until emulsified. Shake again before using.
  • Preheat oven to roast at 400 degrees F. Line two large baking sheets with aluminum foil or parchment paper.
  • On one prepared baking sheet, toss carrots, parsnips, and Brussels sprouts with 1 tablespoon olive oil. Spread in a single layer.
  • On second prepared baking sheet, butternut squash, sweet potatoes, and beets with remaining tablespoon olive oil. Spread in a single layer.


MOROCCAN ROASTED POMEGRANATE CHICKEN RECIPE | MYRECIPES
2011-01-22 Step 3. Remove seeds from pomegranate; set 1 tablespoon seeds aside. Place remaining seeds in a blender; pulse to crush. Strain mixture through a sieve over a bowl to yield 1/4 cup juice; …
From myrecipes.com
3/5 (1)
Author Barkly
Servings 4
Calories 327 per serving
  • Remove and discard giblets and neck from chicken. Lift wing tips up and over back; tuck under chicken. Sprinkle 3/4 teaspoon salt over chicken. Place chicken, breast side up, on rack of a roasting pan coated with cooking spray. Place rack in pan. Bake at 450° for 45 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Remove chicken and rack from pan; let stand 10 minutes. Remove skin from dark meat; discard.
  • Remove seeds from pomegranate; set 1 tablespoon seeds aside. Place remaining seeds in a blender; pulse to crush. Strain mixture through a sieve over a bowl to yield 1/4 cup juice; discard solids.
  • Place roasting pan over medium heat. Add wine to drippings in pan, scraping pan to loosen browned bits. Pour mixture into a medium saucepan; stir in pomegranate juice, sugar, cinnamon, pepper, and garlic. Bring to a boil. Cook 16 minutes or until reduced to 1/3 cup. Remove from heat; stir in lemon juice and remaining 1/4 teaspoon salt. Serve sauce with chicken. Sprinkle with reserved 1 tablespoon seeds.


14 DELICIOUS MOROCCAN SALAD RECIPES - MAROCMAMA

From marocmama.com
Estimated Reading Time 4 mins


MOROCCAN CAULIFLOWER SALAD RECIPE - OLIVEMAGAZINE
2020-01-25 Step 3. Mix together the rest of the salad ingredients in a large bowl, except the pine nuts, walnuts and pomegranate seeds. Stir in the fried onion and garlic. Step 4. Mix together all of the dressing ingredients in a small bowl. Add the cauliflower to the salad and toss well. Serve on a platter drizzled with the tahini dressing, pomegranate ...
From olivemagazine.com
Cuisine Moroccan
Total Time 35 mins
Category Vegetarian
Calories 503 per serving


MOROCCAN CARROT SALAD WITH PISTACHIO AND MINT | FEASTING ...
2014-06-04 This simple Moroccan Carrot Salad is a joy to make. Shave colorful carrots into paper thin ribbons, using a vegetable peeler. Let this be the one time today, that you don’t rush. Think of each carrot as a precious little life. Honor them. Dress them with fragrant, floral pomegranate vinegar, a little olive oil, salt and pepper. Toss in fresh mint, crushed roasted pistachios and chopped ...
From feastingathome.com
5/5 (2)
Category Salad
Cuisine Moroccan
Total Time 15 mins


MOROCCAN ROASTED VEGETABLES WITH COUSCOUS RECIPE ...
2013-12-31 Add the vegetables and garlic, then sprinkle over the ras el hanout. Season, drizzle with honey and 2 tbsp of the olive oil, then toss to combine. Roast for 35-45 minutes, tossing occasionally, until tender and caramelised. 10 minutes before the veg comes out of the oven, combine the couscous and 1 tbsp of the oil in a heatproof bowl, then pour ...
From deliciousmagazine.co.uk
5/5 (2)
Total Time 1 hr
Category Vegetarian Casserole Recipes
Calories 355 per serving


RECIPE: MOROCCAN-SPICED ROASTED VEGETABLES AND QUINOA ...
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, toss the parsnips and carrots with 2 tablespoons of olive oil, cumin, turmeric, and cinnamon. Spread the vegetables in a single layer on the prepared baking sheet and season well with salt and pepper to taste. Roast, stirring a couple of times, until the ...
From integrativecanceranswers.com
Estimated Reading Time 2 mins


ROOT VEGETABLE AND POMEGRANATE SALAD RECIPES
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. Ingredients; Nutrition; 2 small sweet potatoes , cut into chunks: 2 red onions , roots kept intact, cut into wedges: 1 large ...
From tfrecipes.com


MOROCCAN LAMB STEW WITH PAPRIKA DUMPLINGS RECIPE
2021-10-30 Method. Preheat the oven to 160C/140C/gas mark 3. Heat one tablespoon of oil in a large heavy based casserole over a high heat. Add the minced …
From telegraph.co.uk


MOROCCAN-STYLE ROASTED VEGETABLE SALAD WITH CRISPY CHICKPEAS
2015-08-25 Once the oven has reached 200 C | 395, add the chickpeas. Cook half an hour or so, shaking the pan half way through. The chickpeas should be golden and crisp. Make the vinegarette by mxing 2 Tbsp olive oil with the lemon juice and about ¼ tsp each of salt and pepper. Once the vegetables are cooked, toss through the spinach and coriander.
From tohercore.com


POMEGRANATE AND HAZELNUT MOROCCAN GRAIN SALAD [VEGAN ...
2015-11-11 To assemble the salad, place the cooked grains in the bowl with the roasted vegetables. Add the lemon juice, herbs, raisins, pomegranate seeds, and chopped hazelnuts. Give everything a …
From onegreenplanet.org


MOROCCAN STYLE POMEGRANATE ROAST VEG SALAD RECIPES
Moroccan-style pomegranate & roast veg salad. 10 ratings 4.4 out of 5 star rating. Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes 50 mins .
From tfrecipes.com


MOROCCAN RECIPES | BBC GOOD FOOD
Moroccan-style pomegranate & roast veg salad. A star rating of 4.4 out of 5. 10 ratings. Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes . 50 mins; Easy; Healthy; Vegetarian; Moroccan roasted vegetable soup. A star rating of 4.7 out of 5. 41 ratings. Roasted roots are perfect for making soup- we used parsnips ...
From bbcgoodfood.com


POMEGRANATE-ROAST GRAPE, BITTER LEAF AND WALNUT SALAD RECIPE
2021-10-29 Season, then roast for 12 to15 minutes or until the grapes are soft and slightly wizened. For the dressing, put the garlic, molasses, mustard and honey in a small bowl, and season. Using a fork ...
From telegraph.co.uk


TALE OF TWO MOROCCAN SPREAD MENUS AND RECIPES - LEVANA COOKS
️ Beet Salad No recipe even. Several brands offer vacuum-packed roasted beets. diced with pomegranate arils, good olive oil and pomegranate molasses ️ Swiss Chard, Date and Chickpea Tajine with Toasted Almonds ️ Dry Spice Rub Seared Salmon ️ Raw Halvah Chocolate Pie ️ Mixed Seed Bark ️ Giant Chocolate Chip Walnut Cookie
From levanacooks.com


Related Search