Warm Winter Vegetable Salad
Servings: 6 serves
Calories: 385kcal
Ingredients
- 4 potatoes
- 2 large carrots
- 2 beets
- 1 parsnip
- 1 whole head of garlic separated and peeled
- 1 lemon cut into wedges
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 cup natural plain yoghurt
- 2 tbsp dill chopped
- 3 cups baby spinach
- 1 cup dry red quinoa cooked according to package instructions
- ¼ cup goji berries
- ¼ cup chopped almonds
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
Instructions
- Preheat the oven to 350F (180C)
- Wash the vegetables and then carefully slice each one at similar intervals (½cm/1/5inch) the whole way along. Use chopsticks or wooden spoons on either side of the vegetable to make sure you don't cut the whole way through. Once sliced, place on a large baking sheet.
- Squash the garlic cloves and scatter them on the baking sheet with the veg.
- Drizzle 2 tbsp of olive oil over the veggies, making sure it gets into the cuts. Season with salt and pepper and roast for about an hour, until the veggies are tender.
- Remove the tray from the oven, pick out the garlic and lemon and put aside to cool down. Sprinkle the rest of the veg with the apple cider vinegar and pop back into the oven for about 10 minutes until crispy.
- Combine the garlic and yoghurt in a small bowl, squeeze in the lemon from the cooked wedges and add in the dill. Give it all a good stir and season to taste.
- Arrange the baby spinach on a large platter plate. Top with the cooked veggies, followed by the cooked quinoa, goji berries, almonds, pumpkin and sunflower seeds.
- Drizzle the yoghurt mix over the warm winter vegetable salad and serve.
Notes
Substitute whatever nuts and seeds you have on hand. Walnuts and hazelnuts work well here, as do hemp and flax seeds.
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 86mg | Potassium: 1268mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4863IU | Vitamin C: 37mg | Calcium: 165mg | Iron: 8mg