Warm Roasted Vegetable Salad

Name: Warm 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 and seeds removed (about half an average winter squash); 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; 2 teaspoons cumin; 1 teaspoon cinnamon; ½ teaspoon black pepper; ½ teaspoon cayenne pepper (optional, to taste); ½ teaspoon sea salt; ¼ teaspoon ground cardamom; 110 grams (½ cup) quinoa; 250 ml (1 cup) water; 1 teaspoon sea salt; Roasted garlic (from vegetables); 50 ml (~¼ cup) olive oil; 2-3 tablespoons apple cider vinegar* (or white wine vinegar); ¼ teaspoon sea salt; ¼ teaspoon pepper; ¼ pomegranate (seeds only); Small handful parsley (leaves only)

Instructions

Prep:10minCook:30min

This Moroccan-spiced 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: Mon, 12 Jan 2026 01:50:19 GMT