Moroccan Vegetable 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
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
MOROCCAN VEGETABLE SALAD
An energizing salad that is full of everything good for you, delicious with it's Middle Eastern Spices and crunchy textures. Great in Summer. Cook time is chilling time.
Provided by abloom69
Categories Lunch/Snacks
Time P1DT30m
Yield 8-12 serving(s)
Number Of Ingredients 23
Steps:
- DRESSING:.
- Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
- SALAD:.
- The day before you wish to serve.
- Place all the vegetables, except for the lettuce, in a large bowl.
- Toss with enough dressing to coat well.
- Cover and refrigerate.
- Serve on a bed of greens,along with Couscous and warm grilled pita bread.
- Pass more dressing if any left over.
Nutrition Facts : Calories 307.7, Fat 15, SaturatedFat 2.5, Cholesterol 8.7, Sodium 536.3, Carbohydrate 39.4, Fiber 8.9, Sugar 9.3, Protein 8.6
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