Warm Moroccan Roasted Vegetable Salad

Name: Warm Moroccan Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 500 grams butternut squash, peeled (about half a pumpkin); 1 large tart apple (cored and thinly sliced); 4 small red onions (quartered (or one regular, sliced)); 3 whole cloves of garlic (skin on); 2 tablespoons olive oil; 1 tablespoon cumin; 1 teaspoon cinnamon; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (to taste); 1/2 teaspoon sea salt; 1/4 teaspoon cardamom; 110 grams quinoa; 250 ml water; 1 teaspoon sea salt; Roasted garlic (from vegetables); 60 ml olive oil; 2-3 tablespoons white wine vinegar*; 1/4 teaspoon sea salt; 1/4 teaspoon pepper; 1/4 pomegranate (seeds only); 10 grams parsley (leaves only)

Instructions

Prep:10minCook:30min

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.

Updated at: Sat, 23 Nov 2024 11:50:28 GMT