Moroccan pomegranate & roast veg salad

Moroccan pomegranate & roast veg salad

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(4 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 2
Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal407
  • fat11g
  • saturates4g
  • carbs63g
  • sugars39g
  • fibre14g
  • protein12g
  • salt1g
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Ingredients

  • 2 small sweet potato, cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 red onion, roots kept intact, cut into wedges
  • 1 large parsnip, peeled and chopped into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 large carrot, peeled and chopped into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp ras-el-hanout
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g bag baby spinach
  • 110g pack pomegranate seeds
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 50g light feta cheese, crumbled
  • 4 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

Method

  1. 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.

  2. Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.

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Comments, questions and tips

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Comments (4)

fisensei's picture
3.75

Really tasty salad! I used a bit more ras-el-hanout and I'm glad I did - nice and spicy! I skipped the pomegranate seeds and agree with the other comment that dried cranberries could be used instead. Will definitely make this again.

dave6376's picture
4

After trekking round town for most of an afternoon I gave up trying to find pomegranate seeds and used dried cranberries instead. That worked well and the recipe is easy and tasty.

drfabio's picture

This was really delicious but absolutely enormous servings - and my husband and I aren't usually known for our small appetites! Luckily, leftovers were a great lunch. Definitely one to make again!

buffalo_girluk's picture

Great salad, very filling, tasty and colourful! Can really use whatever veg you have to use up!

I ate as a main but would be great as a BBQ side dish

Questions (0)

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Tips (1)

lozzle_guy's picture
3.75

This salad would have been delicious if not for the 4 Tablespoons of balsamic... The vegetables were delicious until I added the vinegar and then the whole salad just tasted like vinegar.. In the picture, it does not even look like balsamic vinegar has been added, certainly not 4 Tablespoons. Maybe try with 1 or 2 first or place vinegar on the table & add to taste.