(MEATLESS MONDAYS/VEGAN RECIPES) For this week’s Meat-Free Monday, celebrate fall with this appropriately autumnal dish. This Warm Moroccan Roasted Vegetable Salad works well as a side for Thanksgiving or Christmas, but is filling enough for a full meal.

With Moroccan spices, this warm salad pairs well with roasted winter fruits and vegetables like butternut squash and tart apple. Just add quinoa, top off with pomegranate seeds and a simple dressing, and voila! As always, happy eating! — Global Animal

Warm Moroccan Roasted Vegetable Salad. Photo Credit: Occasionally Eggs

Warm Moroccan Roasted Vegetable Salad

Yield: 2-4 servings

Ingredients:

  • 1/2 a butternut squash, peeled (about 3 cups)
  • 1 large tart apple, cored
  • 1/2 a large onion
  • 6 whole cloves of garlic
  • 1 thumb ginger, peeled
  • 2 tablespoons oil*
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 3/4 teaspoon black pepper*
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon hot pepper flakes, or to taste
  • 1/4 teaspoon cardamom
  • Salt to taste
  • 2 cups of quinoa, cooked
  • 1/4 cup olive oil
  • Juice of one lemon
  • 1/2 teaspoon maple syrup
  • Salt to taste
  • Pomegranate seeds and herbs for topping*

Directions:

Preheat your oven to 375F/190C and line a large baking sheet with parchment paper.

Dice the squash, apple, and onion in about equal sizes. Don’t peel the garlic. It’ll roast in its skin and be mellow and sweet. (Make sure you peel it before you serve it though.) Cut the ginger quite large and remove it before serving.*

Mix everything together in a bowl or right on the prepared baking sheet. Get your hands in there to make sure everything’s pretty evenly coated with the spices. Bake for 25-30 minutes, or until the squash is easily pierced with a fork. Try not to eat half the veggies before serving them like I did.

While the vegetables are roasting, cook the quinoa. Place one cup of quinoa in a pot with two cups of water and a teaspoon of salt, bring a boil, then reduce to a simmer. Simmer, covered, for about fifteen minutes, or until you don’t see any water when you tilt the pot. Keep it covered and in the pot to dry slightly while the vegetables finish cooking.

Mix the olive oil, lemon juice, maple syrup, and salt. This is your dressing.

Serve the quinoa in a large shallow bowl or platter, topped with the roasted vegetables. Add the dressing, and then scatter the pomegranate seeds and herbs over everything. It’s best served warm, but quite good at room temperature too.

Notes:

1. I usually use grape seed oil for cooking over 350F.
2. That was about 25 twists of my pepper mill, but I have no idea what kind you have.
3. Cilantro is the obvious choice for an herb in this dish, but I didn’t have any, and my sage has survived the frost so far.
4. You can leave the ginger in if you want some surprise flu-fighters, but it’ll still be pretty spicy.

Recipe Courtesy of Occasionally Eggs

More Occasionally Eggs: http://www.occasionallyeggs.com/2015/11/warm-moroccan-roasted-vegetable-salad.html

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

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