Warm Roasted Vegetable Salad

Moroccan spiced quinoa salad with butternut squash, red onion, and apples on pink platter.

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.

Course Autumn, Main Course, Mains, Salad, Side Dish, Sides, Winter

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 477kcal

Author Alexandra Daum

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 (or one regular, sliced)
3 whole cloves of garlic skin on
2 tablespoons olive oil
1 tablespoon cumin
1 teaspoon cinnamon
½ teaspoon black pepper
½ teaspoon cayenne pepper to taste
½ teaspoon sea salt
¼ teaspoon cardamom

Quinoa

110 grams quinoa
250 ml water
1 teaspoon sea salt

Roasted Garlic Vinaigrette

Roasted garlic from vegetables
60 ml olive oil
2-3 tablespoons white wine vinegar*
¼ teaspoon sea salt
¼ teaspoon pepper

To serve

¼ pomegranate seeds only
10 grams parsley leaves only

Metric - Cups

Instructions

Preheat your oven to 190°C (350°F) and set aside a large casserole dish or baking sheet.
Cut the squash into approximately equal squares of about 3cm (1 inch). Place into the casserole dish with the apple, onions, and garlic.
500 grams (18 oz) butternut squash, peeled (about half a pumpkin), 1 large tart apple, 4 small red onions, 3 whole cloves of garlic
Add the olive oil, cumin, cinnamon, pepper, cayenne pepper, salt, and cardamom to the vegetables, then mix until evenly coated.
2 tablespoons olive oil, 1 tablespoon cumin, 1 teaspoon cinnamon, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, ½ teaspoon sea salt, ¼ teaspoon cardamom
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*, ¼ teaspoon sea salt, ¼ 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.
¼ pomegranate, 10 grams parsley

Notes

* This should be to the acidity level you prefer, so use more or less based in what you like.

Nutrition