Warm Roasted Vegetable Salad – a simple, seasonal comforting salad that tastes great and will make you feel good
We’re are nearly a week into November and Christmas is just around the corner. So before we go overboard and indulge in all things sweet here’s a savoury recipe that’ll help balance out the sweet treats and help you on your way to 5-a-day!
I love salads, and now that the temperature’s dropping outside I’m drawn towards warm hearty salads full of roasted veggies and warm grains. I’ve never been one for leafy salads so this is perfect if you’re one of those people too, or you’re just looking for something a little more comforting.
The best thing about this recipe is that it’s super easy to make, and it doesn’t require hours spent stood over the stove. Simply roast up your root veggies, steam your kale and use a packet of pre-cooked quinoa (or grain of choice). It’s as easy as that. Now you may think that you can get away with steaming the all of the veggies, but I promise you this salad will taste 100% better if you wait a little longer for them the roast. Nothing can compare to how sweet and soft they are when roasted. And for me, they really do transform the salad.
Of course you can customise this salad and use whatever you have in fridge already, swapping squash for leftover pumpkin, kale for spinach etc. but I do recommend you leave in the roasted chestnuts – they’re my absolute favourite, and nothing can replacement them.
Now on to the dressing… you can just opt for lemon juice or balsamic vinegar if you’re looking for something light but this soy, sesame and ginger dressing is my go-to when I’m looking for something sweet, creamy and delicious. You can use a little, or a lot depending on you’re preference but as quinoa tends to be on the dry side I like to use a little more than I normally would.
I hope this recipe inspires you to eat a few more warmer salads this season, and enjoy the beautiful produce that we have on offer this autumn.
This Warm Roasted Vegetable Salad is:
Easy to prepare
- 3 large beetroot peeled and chopped
- 1 medium butternut squash peeled, deseeded and chopped
- 2 large red onions peeled and quartered
- 200 g cavolo nero
- 100 g roasted chestnuts crumbled
- 250 g cooked quinoa
- 1 pomegranate seeds only
- 1 tbsp. olive oil
- ½ cup cashew nuts
- 2 tbsp. sesame oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. tamari
- 1 knob of fresh ginger
- ¼ cup water
Preheat the oven to 200c
Put the beetroot, squash and red onion on to a lined baking tray.
Drizzle with a little olive oil and roast for approx. 40 minutes, or until tender
Meanwhile steam the kale until soft
Once cooked place all of the vegetables into a large bowl along with the quinoa and chestnuts
Serve with the desired amount of dressing and a sprinkling of pomegranate seeds
For the dressing: simple place all of the ingredients into a blender and blend until smooth. For a runnier dressing add an extra 1-2 tbsp. of water.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.