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Warm Winter Vegan Salad

Updated: Jul 28, 2021

Nothing says lets stay in like some roasted root veg and chickpeas topped with a garlic cashew cream!


The Salad

1 large beet, peeled

1 large red onion

2 carrots

2 cups brussel sprouts

1 sweet potato

2 cloves of garlic

2 tbsp olive oil

1.5 cups chickpeas, rinsed (or 1 can)

1 bunch of kale

Optional: parsnips, goat cheese

The Dressing

1/2 cup of cashews soaked for 6 hours (or overnight), rinsed

1/2 cup water

1/2 olive oil

juice of 1 lemon

2 cloves of garlic

1/2 tsp sea salt

Optional: 1/4 cup parsley or cilantro

The Directions

Preheat oven to 400. Chop all Veg, except kale, into 1"-2" cubes. Cut brussel sprouts in half. Toss vegetables in a large bowl with chickpeas, oil, garlic and salt and pepper. Spread out onto a cookie sheet in one even layer. Bake for 45 min; turning once, until tender.

While cooking, wash and remove stem from kale. Chop finely. In large bowl add 1/2 tsp olive oil and a pinch of sea salt. Massage kale with your hands for 1 min. Set aside in fridge.

Using a blender or immersion hand blender mix the dressing ingredients until smooth. Store in jar.

Serve warm vegetables over kale, top with dressing & optional cheese.

Meal prep tip: portion out into individual containers for lunch/meals to take with you on busy days. I even place the dressing into small portions.

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