Moroccan Salad Recipe
Spring mix greens, romaine, carrots, red peppers, beets, butternut squash, almonds, avocado, and hard-boiled egg with homemade pomegranate vinaigrette
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Ingredients
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Salad Ingredients
Pomegranate Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
Begin by washing and drying the spring mix greens and romaine lettuce. Tear the romaine into bite-sized pieces and place both greens in a large salad bowl.
- 2
Add the Remaining Ingredients
To the bowl, add the shredded carrots, diced red bell pepper, diced cooked beets, diced roasted butternut squash, sliced almonds, and sliced avocado.
- 3
Slice and Add Eggs
Slice the hard-boiled eggs and place them on top of the salad for garnish.
Vinaigrette Preparation
- 4
Combine Ingredients
In a small mixing bowl, whisk together the pomegranate juice, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
- 5
Taste and Adjust
Taste the vinaigrette and adjust seasoning if necessary. You may add more honey for sweetness or more salt for flavor.
- 6
Dress the Salad
Drizzle the prepared pomegranate vinaigrette over the salad just before serving. Toss gently to combine.