Thyme-Roasted Warm Vegetable Salad

 

salad1

 

salad2

salad

This recipe has both a vegan and non-vegan version. I know a lot of you don’t eat cheese, and I don’t eat it often but as I am not intolerant I do indulge from time to time, especially when it’s Christmas! Having said that, this recipe is equally as delicious without cheese, and why not add some cashew cheese instead?! The salad is full of flavour from the thyme, onion and other seasonings, and is so warming that it feels like proper comfort food. This would make the perfect salad to share with guests or family, and also the perfect break from all that heavy christmas food! The ingredients below serve two as a main dish or four as a side.

Thyme-Roasted Warm Vegetable Salad
 
Prep time
Cook time
Total time
 
Recipe type: gluten free, grain free
Serves: 2-4
Ingredients
  • 2 large handfuls mixed salad leaves (I like rocket, spinach and watercress)
  • 2 medium fresh beet bulbs
  • 1 small butternut squash
  • 1 small red onion
  • 1 cup crumbled goats cheese or feta or cashew cheese (optional)
  • A few sprigs of thyme
  • A handful of mixed seeds (Or Punchfoods Mega Omega)
  • 1 tbsp extra virgin olive oil
  • ½ tbsp apple cider vinegar
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • A few chilli flakes (optional)
Instructions
  1. Preheat the oven to 180 degrees celsius
  2. Finely chop the onion and place in a lined, deep roasting tin (important to put this at the bottom so that it steams and softens rather than going crispy)
  3. Peel and chop the beetroot and squash into cubes and add to the tray
  4. Sprinkle the olive oil, apple cider vinegar, salt, pepper and chilli flakes over the veg
  5. Then remove the thyme leaves from the stalks and sprinkle over
  6. Using a wooden spoon, toss the veg slightly to combine the ingredients, keeping most of the onion at the bottom
  7. Cook in the oven for about 30 minutes until the vegetables are soft
  8. Meanwhile, prepare the salad leaves in a bowl, or separate bowls if serving as a main meal
  9. Place the mixed seeds in a dry frying pan and toast for about 5 minutes on a low heat, then set aside
  10. Remove the vegetables from the oven once done, leave for about 5 minutes, then add to the salad leaves along with the goats cheese if using, so that it softens slightly
  11. Sprinkle on the toasted seeds and serve immediately

 

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