Moroccan Roasted Vegetable Salad
This Moroccan roasted vegetable salad is full of cold-weather comfort foods like butternut squash, apples and pomegranate. Vegan, gluten free and super easy, this is often an excellent weekday meal.
INGREDIENTS
500 grams (18 oz.) Butternut squash, peeled (about half a pumpkin)
1 large tart apple, cored and thinly sliced
4 small red onions, dig wedges (or a daily , sliced)
3 whole garlic cloves, with the skin on
2 tablespoons of vegetable oil
1 tablespoon of cumin
1 teaspoon of cinnamon
1/2 teaspoon of black pepper
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon of sea salt
1/4 teaspoon of cardamom
quinoa
110 grams (1 cup) of quinoa
250 ml (2 cups) water
1 teaspoon of sea salt
Roasted Garlic Dressing
Roasted garlic (from vegetables)
1/4 cup (60 ml) vegetable oil
2-3 tablespoons of wine vinegar *
1/4 teaspoon sea salt
1/4 teaspoon pepper
To serve
1/4 pomegranate, seeds only
10 grams (1/4 cup) parsley, leaves only
INSTRUCTIONS
1.Preheat your oven to 190 ° C (350 ° F) and reserve an outsized casserole dish or baking sheet.
2.Cut the squash into roughly equal squares about 3 cm (1 inch). Place within the casserole dish with the apple, onions and garlic.
3.Add vegetable oil , cumin, cinnamon, pepper, cayenne pepper, salt and cardamom to the vegetables, then toss until evenly coated.
4.Place pan within the oven and roast for 25 to half-hour , or until the butternut squash are often easily pierced with a fork.
5.While the vegetables are roasting, cook the quinoa. Add the quinoa, water and salt to a medium saucepan and convey to a overboil high heat. Reduce to medium-low to simmer, covered, for about quarter-hour or until all the water has been absorbed.
6.Once the vegetables are cooked, remove the garlic cloves and peel carefully. The roasted garlic should slide out of the skin.
7.Mash the garlic with a fork, then mix well with the vegetable oil , vinegar, salt and pepper.
8.To serve, place the quinoa on an outsized platter or individual plates and garnish with the roasted vegetables, dressing, pomegranate and herbs. Best hot but great at temperature , this salad also will keep well for a couple of days during a sealed container within the refrigerator.
