Moroccan Squash Salad
Bright, bold, and bursting with flavor, this Moroccan Squash Salad is a true celebration of seasonal ingredients and North African spices. Roasted butternut squash, caramelized to perfection with smoky paprika, earthy cumin, and a hint of cinnamon, takes center stage in this vibrant dish. Balanced with peppery arugula, sweet dried apricots, crunchy slivered almonds, and jewel-like pomegranate arils, every bite is a delightful contrast of textures and tastes. A zesty dressing made with fresh lemon juice, honey, and a whisper of cumin ties it all together, while a sprinkle of fresh cilantro adds a herby finish. Perfect as a show-stopping side or a satisfying vegetarian main, this quick and easy salad is a must-try for fans of global cuisine. Ready in just 40 minutes, it’s a nutritious way to bring bold Moroccan flavors to your table!
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Recipe Information
Ingredients
- 1 medium butternut squash
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups arugula
- 0.5 cup dried apricots
- 0.25 cup slivered almonds
- 2 tablespoons fresh cilantro
- 0.5 cup pomegranate arils
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 0.5 teaspoons ground cumin (for dressing)
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the butternut squash into roughly 1-inch cubes.
In a large mixing bowl, toss the squash cubes with 2 tablespoons of olive oil, ground cumin, ground cinnamon, smoked paprika, salt, and black pepper until evenly coated.
Spread the seasoned squash cubes on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and caramelized, flipping halfway through for even cooking.
While the squash is roasting, prepare the salad base. In a large salad bowl, combine the arugula, chopped dried apricots, slivered almonds, and pomegranate arils.
For the dressing, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, honey, and 0.5 teaspoons of ground cumin in a small bowl until emulsified.
Once roasted, allow the squash to cool slightly for 5-10 minutes.
Add the cooled squash to the salad mixture and toss gently to combine.
Drizzle the citrus dressing over the salad and sprinkle chopped fresh cilantro on top.
Serve immediately and enjoy the warm, vibrant flavors.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 77.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 867 mg | 67% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5356 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
