Moroccan Cafe Salad Recipe

Name: Moroccan Cafe Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini; 2 small eggplants; 2 parsnips; 2 tablespoons olive oil; 1 tablespoon fresh thyme sprig; sea salt; fresh ground black pepper; 8 ounces cherry tomatoes or 8 ounces grape tomatoes; 1 head frisee; 1 tablespoon pine nuts, toasted; 1 pinch saffron thread (about 20); 1 tablespoon raisins; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard or 1 teaspoon whole grain mustard

Servings: persons

2 zucchini
2 small eggplants
2 parsnips
2 tablespoons olive oil
1 tablespoon fresh thyme sprig
sea salt
fresh ground black pepper
8 ounces cherry tomatoes or 8 ounces grape tomatoes
1 head frisee
1 tablespoon pine nuts, toasted
1 pinch saffron thread (about 20)
1 tablespoon raisins
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon whole grain mustard

1
Preheat the oven to 400*F.
2
Put the saffron and raisins in 2 tbs.
3
boiling water and set aside to soak.
4
Trim the zucchini, eggplants, and parsnips, and quarter lengthwise.
5
Toss in the olive oil along with the thyme, salt, and pepper.
6
Place all in a roasting pan.
7
Roast for 30 minutes.
8
Toss the vegetables, add the cherry tomatoes and roast until the vegetables are slightly scorched and soft, about 10 minutes more.
9
Let cool for 10 minutes.
10
To make the dressing:.
11
Whisk olive oil, vinegar, mustard, salt and pepper in a large bowl with the saffron, raisins, and soaking water.
12
Trim the frisee and tear the leaves in half.
13
Toss the leaves in half the dressing and arrange in serving bowls.
14
Toss the warm vegetables and cherry tomatoes in the remaining dressing and arrange over the top of the frisee.
15
Sprinkle the toasted pine nuts over each salad and serve.
16
Enjoy!

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 zucchini, 2 small eggplants, 2 parsnips, 2 tablespoons olive oil, and more.

Yes, Moroccan Cafe Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Moroccan Cafe Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions