Best 2 Moroccan Squash Salad Recipes
Embark on a culinary journey to Morocco with this tantalizing squash salad recipe, where vibrant flavors and textures come together in perfect harmony. This delectable dish showcases the essence of Moroccan cuisine, blending sweet, savory, and tangy notes with a symphony of spices. Get ready to relish the delightful interplay of roasted butternut squash, sweet potato, and zucchini, delicately tossed in a robust dressing of olive oil, lemon juice, and aromatic herbs like mint and cilantro. Discover a symphony of flavors that will transport your taste buds to the vibrant souks of Morocco.
Here are our top 2 tried and tested recipes!
MOROCCAN SQUASH SALAD
'Tis the Season...lots of squash around. I picked up this recipe from the produce section and made it for a party. It's quite easy to throw together the night before as the flavour improves over night. You could add quite a few other things to this based on what you have on hand, see some optional suggestions. Enjoy!
Provided by magpie diner
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water on to boil. Meanwhile, prepare the squash by peeling/cutting off the hard skin. Cut in half and scoop the seeds out, then chop into 1/2 inch cubes. Cook the squash in the boiling water until knife tender, roughly 6-10 minutes. Add in the raisins for the last minute of cooking. Rather than just testing with a knife, take a piece out and try it to be sure you like the consistency. Strain and rinse well under cold water to cool everything down - set aside.
- Whisk together the lemon juice, olive oil, garlic, sugar, salt, cumin, cinnamon and cayenne.
- Add the cooled down squash and raisins to a large bowl, toss in the parsley, the almonds, any optional ingredients and the dressing. Serve at room temperature. Enjoy!
MOROCCAN SQUASH SALAD
Steps:
- Cook squash in large pot of boiling salted water 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool. Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin, cinnamon and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature.
Tips:
- Choose firm, ripe squash for the best flavor and texture.
- Use a variety of colors of squash for a more visually appealing salad.
- Roasted squash can be made ahead of time and stored in the refrigerator for up to 3 days.
- The salad can be served immediately or chilled for later.
- Garnish the salad with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.
Conclusion:
Moroccan squash salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The roasted squash is sweet and flavorful, and the combination of spices and herbs gives the salad a unique and exotic flavor. This salad is also a great way to use up leftover squash.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #salads #vegetables #african #easy #vegan #vegetarian #moroccan #dietary #squash #3-steps-or-less
You'll also love
