Moroccan Pomegranate and Roasted Vegetable Salad

2 sm. sweet potatoes, cut into chunks
2 red onions, cut into wedges
1 lg. parsnip, peeled and chopped into chunks
2 lg. carrots, peeled and chopped into chunks
1 Tbsp. Fire in the Kitchen Island Curry Rub
1 Tbsp. Blood Orange Olive Oil or Curry Olive Oil
½ bag (approx. 200g) baby spinach
1 pomegranate, seeded
¼ c. light feta cheese, crumbled
4 Tbsp. Cinnamon Pear Balsamic

Heat oven to 200 C. Line a large baking tray with baking parchment.

In a large bowl, toss together all the vegetables with the Curry Rub, Blood Orange Olive Oil, salt and pepper. Arrange in a single layer on the baking tray, roast, turning once, for 40 minutes until tender and starting to char. Once cooked, allow to cool for 10 minutes, then toss with the spinach leaves, pomegranate seeds, feta, and Cinnamon Pear Balsamic.

*Tested in Moroccan Cooking Class

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