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 / 18 oz. butternut squash, peeled (about half a pumpkin); 1 large tart apple, cored and thinly sliced; 4 small red onions, quartered; 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 / 1 cup quinoa; 250ml / 2 cups water; 1 teaspoon sea salt; Roasted garlic (from vegetables); 1/4 cup olive oil; 2-3 tablespoons white balsamic vinegar*; 1/4 teaspoon sea salt; 1/4 teaspoon pepper; 1/4 pomegranate, seeds only; 10 grams / 1/4 cup 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: Sun, 25 Oct 2020 12:14:33 GMT