Moroccan pomegranate & roast veg salad

Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes

  • Prep:10 mins
    Cook:40 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 407
  • fat 11g
  • saturates 4g
  • carbs 63g
  • sugars 39g
  • fibre 14g
  • protein 12g
  • salt 1g

Ingredients

  • 2 small sweet potatoes, cut into chunks
  • 2 red onions, roots kept intact, cut into wedges
  • 1 large parsnip, peeled and chopped into chunks
  • 2 large carrots, peeled and chopped into chunks
  • 1 tbsp ras-el-hanout
  • 1 tbsp olive oil
  • 100g bag baby spinach
  • 110g pack pomegranate seeds
  • 50g light feta cheese, crumbled
  • 4 tbsp balsamic vinegar

Method

  1. Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.

  2. Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.