Moroccan pomegranate & roast veg salad

Moroccan pomegranate & roast veg salad

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

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

Additional info

  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
407
protein
12g
carbs
63g
fat
11g
saturates
4g
fibre
14g
sugar
39g
salt
1g
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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

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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.

Recipe from Good Food magazine, November 2013

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Comments

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dave6376's picture
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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

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