Go Back
Vegan Warming Maple Roasted Winter Veg Salad
Print Recipe

Warming Maple Roasted Winter Veg Salad

This vegan maple roasted winter veg salad is so warming. Perfect for a cold winters day! It's full of loads of lovely delicious seasonal veggies. It's guaranteed to satisfy!
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 4
Calories: 530kcal

Ingredients

Roasted Veg:

  • 2 leeks, trimmed, cut in half lengthways & then cut into thirds
  • 1/2 butternut squash, cut into 2cm cubes
  • 20 Brussels sprouts, cut into 2cm cubes
  • 4 cooked beetroots, cut into wedges
  • 1 + 1/2 tbsp olive oil
  • 1 + 1/2 tbsp maple syrup
  • Big pinch salt & pepper (to taste)
  • 2 tsp cumin
  • 2 tsp smoked paprika

Dressing:

  • 2 tbsp pomegranate molasses
  • 4 tbsp extra virgin olive oil
  • 2 tsp cider vinegar
  • 2 tsp maple syrup
  • 1 tsp salt

Lentils:

  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • 1 tin cooked puy lentils, drained (400g)
  • Pinch of salt & pepper
  • 1 tsp cumin
  • 1/2 lemon, juiced
  • A small handful of mint leaves, roughly torn

Salad:

  • 1 small bag of rocket
  • 2 large handfuls of spinach
  • 2 peeled oranges, sliced into rounds

Method

  • Preheat the oven to 200 degrees Celsius.
  • Make your seasoning mixture by adding olive oil, maple syrup, salt, pepper, cumin & smoked paprika to a jug, then stir together. Place the beetroot, butternut squash and Brussels sprouts in a mixing bowl, then pour over roughly 2/3 of the seasoning mixture and toss the veggies to coat them. Tip them out onto a baking tray and leave to one side.
  • Pop the leeks face down on a separate baking tray and drizzle with the remaining seasoning mix. Note: The leeks should be seasoned separately as they are too delicate to be tossed with the other veggies when seasoning. If you're using a very large baking tray then they can be cooked on the same tray as the other veggies. Place the veggies in the oven and cook for 25 mins.
  • Prepare your dressing by combining olive oil, pomegranate molasses, cider vinegar, salt and pepper in a small bowl then leave to one side.
  • Heat some oil in a frying pan. Add in the garlic & onion and cook for a few minutes. Then add the puy lentils, salt, pepper, lemon juice and cumin. Stir for a few minutes then turn the heat off and leave to one side. Add the spinach leaves, rocket and roasted beetroot, Brussels sprouts and butternut squash to a large salad bowl and toss together.
  • Warm up the lentils if they've gone cold and stir in the mint leaves. Then add the lentils to the salad bowl and mix everything together. Plate up the salad, adding the orange slices and leeks to the side. Finish with a drizzle of your homemade dressing.

Notes

*Calories are estimated per serving