Whole Food Winter Salad

I love Christmas - I love spending time with my family, I love the festive atmosphere and I love the food! Winter is definitely a great excuse to fill yourself with amazing vegan junk food (something I am definitely guilty of), however in between my festive treats I like to continue to fuel myself with tasty whole foods. Here is my recipe for a delicious vegan whole food salad with a little Christmas twist.

I definitely fit the vegan stereotype in the sense that I do eat a lot of salads, however I do like to thing my salads are more than just a few leafy greens in a bowl... I love to nourish my body with whole foods and this salad is the perfect way to do it, packed with lots of nutrients and tonnes of veggie goodness.

Toppings can definitely make or break a good salad. For my Christmas salad I use a combination of walnuts and pomegranate seeds which create interesting textures and topped it with a deliciously sweet maple tahini dressing which helps to bring all the flavours together.

This salad is the perfect post-Christmas meal to use up any of your left over veggies. I used a combination of butternut squash, carrot and parsnip, however get creative with whatever you can find in your fridge. To add a little extra protein boost, this salad is also great with some tofu, tempeh or seitan!

Whole Food Christmas Salad


Prep time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes

Servings: 2

Ingredients


For the salad

  • 100g mixed leaves

  • 1/2 butternut sqaush

  • 2 carrots

  • 2 parsnips

  • 1 cooked beetroot, chopped

  • 10 walnuts

  • Handful pomegranate seeds


For the dressing

  • 4 tbsp tahini

  • 1 tbsp maple syrup

  • 1/2 tsp garlic powder

  • Juice from 1/2 lemon

  • Pinch salt


Instructions

  1. Chop up the vegetables into cubes and place on a large baking tray. (If you are using left over vegetables, skip step 1 and 2).

  2. Drizzle with a little olive oil and mixed dried herbs and roast in the oven at 200 for 30-40 minutes (or until golden brown).

  3. Divide the mixed leaves, roasted vegetables and chopped beetroot between two bowls.

  4. To make the dressing, combine all the ingredients in a small bowl or jug and mix well to combine. You can use water to thin if it is a little thick.

  5. Sprinkle the salad with walnuts and pomegranate seeds and drizzle with the dressing.


Notes

  • Store in a sealed container for up to 5 days (without the dressing)

  • This salad is delicious with either warm roasted vegetables, or eaten cold.

  • You can use a variety of vegetables in this recipe depending on what you have in your fridge, such as broccoli, sweet potato or even Brussles sprouts.

Thanks for reading, I hope you have a wonderful holiday season and enjoy this whole food Christmas salad. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!


Josie xox

Photography by Josie Walshaw & Dandrew Photography

© 2020 Josie Walshaw