Grilled Moroccan Salad
Cooking with Collette, Season 1, Episode 7
Welcome to Cooking with Collette, the Wellbeing Network‘s twice-weekly Live cooking show hosted by Nourish Coffee Bar + Kitchen chef Collette Haw.
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1 large sweet potato, peeled & sliced in 1-inch slices
1 large red onion, peeled & sliced in 1-inch slices
1 bunch scallions, sliced thin
2 carrots peeled, & quartered lengthwise
2 parsnips peeled, & quartered lengthwise
Olive Oil to coat
Salt & Pepper to Taste
2 tbsp Moroccan spice blend
6 cups lettuce of choice, chopped
½ cup dried apricots, small diced
½ cup toasted pepitas
½ cup pomegranate jewels
¼ cup crumbled feta
Moroccan Spice Blend
– 2 tbsp coconut sugar
– 4 tea paprika
– 4 tea cumin
– 2 tea ground cinnamon
– 1 tea ground cloves
– 1 tea ground ginger
– ½ tea salt
– 1 tea black pepper
– ½ tea cayenne
– ½ tea coriander
– ½ tea allspice
– ½ tsp cardamom
1. Preheat grill on medium. Take the slices of sweet potato, red onion, carrots, and parsnips and toss in olive oil.
2. Grilled the sweet potatoes, red onion, carrots and parsnips until crisp tender. Once grilled let cool slightly cut into bite sized pieces and toss with the 2 tbsp of Moroccan spice blend.
3. Place the 6 cups of chopped lettuce into a serving bowl, top with grilled vegetables, scallions, dried apricots, pepita seeds, pomegranate seeds and feta.
4. Serve & Enjoy!
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