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HARVEST SALAD WITH A DIJON MUSTARD DRESSING

RECIPES/MEALS/SALADS

This warm salad is packed with my favourite roasted vegetables on a bed of kale, topped with a sweet mustard dressing and pops of fresh pomegranate seeds and soft vegan feta.



MAKES: PREP TIME: COOK TIME:

1 salad, serves 8 20 minutes 40 minutes

FOR SALAD:

A few handfuls of finely chopped kale ⁣

Some micro herbs ⁣

3-5 golden beetroots, quartered ⁣

3-5 red beetroots, quartered ⁣

5 baby red onions, quartered ⁣

10 baby radishes, halved ⁣

10-13 brussel sprouts, halved

⁣100g-150g of vegan feta, crumbled ⁣

some pomegranate seeds to top ⁣

Olive oil, salt and pepper for the vegetables⁣


FOR DRESSING:

1/2 cup of good quality olive oil ⁣

2-3 tablespoons Dijon mustard ⁣

3 tablespoons of agave ⁣

1/2 a lemon juiced⁣

Salt and pepper to taste ⁣

MAKE THE VEGETABLES:

1. Preheat the oven to 190°C.

2. Prep all of the vegetables by washing and chopping them. ⁣

3. Add all of the chopped veg to a roasting pan and drizzle with some olive olive and add salt and pepper. ⁣

4. Roast for 30-40 minutes until golden and slightly crunchy. ⁣


MAKE THE SALAD:

5. While the veg roasts prep the kale and add it to your large serving dish.

6. Add the micro herbs leaving some to top of salad.


MAKE THE DRESSING:

7. Prepare the dressing by mixing all the ingredients in a jar, closing the lid and shaking it until it is well combined.


ASSEMBLE THE SALAD:

8. Take the roasted vegetables out of the oven and allow to cool.

9. Once cooled add on top of the kale⁣.

10. Top with the vegan cheese, remaining micro herbs, pomegranate seeds and dressing and serve.