Moroccan Entree Salad

Moroccan SaladGiven the upcoming wedding, Patrick and I are making an effort to eat healthy.  And what better way to do that than a nutritious, protein-packed salad.  This recipe is a take on a salad I have had at a restaurant (alright, I admit it, CPK), and is really quite delicious.

Here’s what you will need:

1.5 cups cubed butternut squash, cooked (I used the pre-cut one from Trader Joe’s and microwaved it for about 5 minutes)

1.5-2 cups cubed beets, cooked (I used the pre-cooked Trader Joe’s ones; you could also cook your own – roasted or boiled)

1 large carrot, peeled, cooked, and cut into half moons (I cooked mine in the microwave)

1/2 cup dried cranberries

1/2 cup roasted almonds (I did sliced honey roasted; slivered would also be good; but I wouldn’t do whole)

7-8 dates, cut into small pieces

1 can garbanzo beans, drained and rinsed

1 teaspoon cinnamon

1 teaspoon dried coriander

1/2 teaspoon cumin

4-6 cups lettuce (I did arugula and a sweet baby lettuce mix)

1 avocado, cut into cubes

1/4 – 1/2 cup crumbled feta (I used low fat, you could leave the cheese out altogether)

1.5 cups protein, cubed or chopped (chicken breast is an obvious choice; Patrick and I had ours with “Beefless Beef Strips” from Trader Joe’s)


champagne vinagrette (this recipe, as you can see, can be super fancy with home-roasted beets, or not so much, with store bought; for the dressing I used Trader Joe’s light Champagne Vinagrette; any similar dressing will do, or feel free to make your own)

Here’s what you do:

1.  Combine the cooked butternut squash, cooked beets, carrot, cranberries, almonds, dates and beans in a large bowl.  Stir to combine.  Add the spices and stir until coated.

2.  Rinse your lettuce and add to the bowl.  Stir well to incorporate all ingredients.

3.  Add the feta and avocado and stir gently to combine.

4.  When you are ready to eat, dress the salad with a drizzle of honey and the salad dressing mixed in.


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