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.
Course Autumn, Main Course, Mains, Salad, Side Dish, Sides, Winter
Place the dish into the oven and roast for 25-30 minutes, or until the butternut squash can be easily pierced with a fork.
While the vegetables are roasting, cook the quinoa. Add the quinoa, water, and salt to a medium pot and bring to a rolling boil over high heat. Reduce to medium-low to simmer, covered, for about 15 minutes, or until all of the water has been absorbed.
110 grams quinoa, 250 ml water, 1 teaspoon sea salt
Once the vegetables are done, remove the garlic cloves and carefully peel. The roasted garlic should slip right out of the skin.
Mash the garlic with a fork, and then mix well with the olive oil, vinegar, salt, and pepper.
Roasted garlic, 60 ml olive oil, 2-3 tablespoons white wine vinegar*, 1/4 teaspoon sea salt, 1/4 teaspoon pepper
To serve, place the quinoa onto a large platter or individual plates and top with the roasted vegetables, vinaigrette, pomegranate, and herbs. Best warm but not bad at room temperature, this salad will also keep well for a couple of days in a sealed container in the refrigerator.
1/4 pomegranate, 10 grams parsley
Notes
* This should be to the acidity level you prefer, so use more or less based in what you like.