Moroccan Spiced Pumpkin, Date & Pomegranate Salad

Moroccan Spiced Pumpkin, Date & Pomegranate Salad

Ok, so you may be thinking, who on earth has time to roast veggies during the day? And you’re probably right!

The idea with this salad is to take the roast veggies you’ve roasted the night prior and add them to your salad for lunch the next day. That done, there’s not much to this salad. It’s pretty much a simple throw together and you have a delicious satisfying salad. Works just as well as a side for dinner, great with Lamb or Tofu depending on your preference.

Hope you’ve kept reading cause here’s the kicker. . .  When you’re having a little trouble keeping sweet cravings under wraps at night, it can be worth looking at your diet during the day. Adding in sweet vegetables like carrots and pumpkin plus red onion and dates may fill a need that would otherwise have been taken out on a late night block of chocolate xx

Ingredients
(Serves 2-3)

 Veggies
Half a pumpkin chopped
Bunch of baby carrots
2tbs coconut oil
1 red onion finely sliced
1tbs red wine vinegar

Salad
3-4 kale leaves, torn from the stem
Juice of half a lemon
3 –4 Medjool dates pitted & chopped
Half pomegranate seeded
Handful mint leaves roughly chopped
2-3tbs slithered almonds toasted
1 cup cooked quinoa (optional)

Dressing
½tsp fennel seed (optional)
1tsp cinnamon
Juice of half a lemon
1tbs olive oil (optional)
Pink Himalayan Sea Salt to taste

Directions

1. Pre heat oven to 180 and line a baking tray with baking paper.
2. In a large mixing bowl combine veggies, red onion, coconut oil, vinegar and sea salt, mix together thoroughly.
3. Spread veggies evenly onto baking paper and bake for up to an hour or until veggies are golden and crispy (all ovens tend to work a little differently, so keep an eye on your veggies)
4 In a small mixing bowl combine the dressing ingredients and whisk together.
5. To assemble salad, begin by dividing kale leaves between serving bowls, dress with lemon juice and massage until leaves begin to wilt.
6. Top each salad bowl with roast veggies, pour dressing over and mix thoroughly, then sprinkle with dates, pomegranates, mint and slithered almonds. Enjoy xx