When most people hear "chopped salad," they probably think of a mix of finely diced veggies tossed together in a simple vinaigrette. And while those salads are crisp, fresh, and always satisfying, I wanted to take that familiar concept and turn it into something extraordinary. Enter this vibrant Moroccan Chopped Salad with roasted veggies, inspired by my unforgettable journey to Marrakesh in 2018.
During that trip, I wandered through colorful markets, completely mesmerized by overflowing bins of spices and the freshest produce imaginable. I fell head over heels for the warmth and complexity of ras el hanout, a traditional Moroccan spice blend that literally translates to "top of the shop," meaning the best spices the vendor has to offer.
This salad brings a taste of Morocco to your table, marrying the concept of a chopped salad with roasted vegetables, chickpeas, olives, and pickled onions—all topped with a tomato tahini creamy vinaigrette infused with ras el hanout. It's hearty enough to be a main meal, yet refreshing and vibrant enough to enjoy as a side. I hope you love it as much as I do.
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