Roast Veggie & Lentil Salad
This is our really easy vegan salad packed with roast vegetables. If you've been doing our meal plan you should have left over roast veggies from the creamy korma to make this tasty pomegranate salad. This roast veggie salad will have you feeling full & amazing. A super tasty and healthy plant based lunch idea!
Servings
Ingredients
For the salad
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>150g pumpkins or butternut squash<item-todo-done><item-todo-done>150g carrots<item-todo-done><item-todo-done>150g parsnips<item-todo-done><item-todo-done>150g beetroot<item-todo-done><item-todo-done>½ tsp cayenne pepper<item-todo-done><item-todo-done>1 x 400g can of green lentils<item-todo-done><item-todo-done>200g watercress<item-todo-done><item-todo-done>50g pomegranate seeds<item-todo-done><item-todo-done>50g walnuts<item-todo-done><item-todo-done>30g fresh parsley<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the dressing
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 tsp Dijon mustard<item-todo-done><item-todo-done>1 tsp pomegranate molasses<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
Ingredients
For the salad
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>300g pumpkins or butternut squash<item-todo-done><item-todo-done>300g carrots<item-todo-done><item-todo-done>300g parsnips<item-todo-done><item-todo-done>300g beetroot<item-todo-done><item-todo-done>1 tsp cayenne pepper<item-todo-done><item-todo-done>2 x 400g can of green lentils<item-todo-done><item-todo-done>400g watercress<item-todo-done><item-todo-done>100g pomegranate seeds<item-todo-done><item-todo-done>100g walnuts<item-todo-done><item-todo-done>60g fresh parsley<item-todo-done><item-todo-done>6 tbsp olive oil<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the dressing
<item-todo-done>6 tbsp olive oil<item-todo-done><item-todo-done>2 tsp Dijon mustard<item-todo-done><item-todo-done>2 tsp pomegranate molasses<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
Before you start
Preheat oven to 180°C | Parchment lined baking tray| Chopping board | Knives
Prep the veggies
- Halve, peel and remove the seeds from the squash
- Peel the all the vegetables and chop in to even size 1cm cubes
Roast the veggies
- Toss with the 2 tbsp of olive oil, cayenne pepper and salt. Roast for 30 minutes until tender
- Whilst cooking combine all the ingredients for the dressing and set aside
Combine the ingredients
- Once cooked, remove the vegetables from the oven and toss with the green lentils and the remaining ingredients
Time to serve
- Before serving toss with the dressing and eat immediately, season to taste