Festive Salad
This Festive Salad uses a range of seasonal vegetables, fruits and nuts for a delicious dish that can be enjoyed on its own or as a side.
Servings: 4 people
Calories: 346.65kcal
Equipment
- 1 roasting tin
- 1 knife
- 1 chopping board
- 1 Jar for salad dressing
- 1 Whisk or fork
Ingredients
- 300 g Brussels sprouts cut in half
- 400 g butternut squash peeled and cubed
- 1 red onion sliced
- 50 g pecans
- 150 g winter salad leaves
- 100 g pomegranate arils
- 50 g vegan parmesan
For the salad dressing
- 1 orange juice only
- 1 tablespoon wholegrain mustard
- 3 tablespoon olive oil
- 2 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- Preheat the oven to 180 C / 350 F / gas mark 4.
- Toss the Brussels sprouts, squash, and red onion with olive oil, salt, and pepper.
- Roast for 30 minutes, turning halfway, until golden and tender.
- In the last 5 minutes of cooking, heat the pecans in a dry frying pan until fragrant.
- Whisk all dressing ingredients together until smooth and glossy.
- Arrange salad leaves on to a platter, top with roasted vegetables, pecans, pomegranate and vegan Parmesan shavings.
- Drizzle with dressing and serve.
Nutrition
Calories: 346.65kcal | Carbohydrates: 29.11g | Protein: 10.55g | Fat: 23.55g | Saturated Fat: 4.4g | Polyunsaturated Fat: 4.12g | Monounsaturated Fat: 13.86g | Cholesterol: 8.5mg | Sodium: 277.41mg | Potassium: 887.51mg | Fiber: 8.17g | Sugar: 9.41g | Vitamin A: 14080.77IU | Vitamin C: 93.11mg | Calcium: 261.59mg | Iron: 2.78mg