Roasted vegetable salad with cashew ‘goat’s’ cheese

Roasted vegetable salad with cashew ‘goat’s’ cheese

By
From
Kenko Kitchen
Serves
4
Prep
10 mins
Cooking time
30 mins
Photographer
Elisa Watson

This is by far my favourite easy salad. It takes no time to prepare, it’s vibrant and it’s delicious. A lot of people shrug salads off as being boring or not filling enough – and, as Homer Simpson says, ‘you don’t win friends with salad’. However, this salad definitely proves them wrong. It is a meal in itself, it’s so versatile and you feel good eating it.

Ingredients

Quantity Ingredient
1/2 cauliflower, cut into bite-sized pieces
1/2 large sweet potato, cut into bite-sized pieces
1/4 pumpkin, cut into bite-sized pieces
2 teaspoons turmeric
2 teaspoons cumin seeds
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
pinch salt
pinch freshly ground black pepper
60ml coconut oil, melted
2 fresh beetroots, cut into bite-sized pieces
1/2 bunch kale
olive oil, to drizzle
30g Cashew ‘goat’s’ cheese, crumbled
or 30g any vegan cashew cheese, crumbled
60g sprouts of your choice
30g walnuts, chopped

Method

  1. Preheat the oven to 180°C.
  2. Place the vegetables, except the beetroot and kale, in a mixing bowl and coat with the spices, seasoning and coconut oil and mix until everything is combined. Transfer the vegetables to a baking tray, but don’t clean the bowl yet.
  3. Add the beetroot to the bowl and cover with all the remaining spices and oil left in the bowl and then place on the tray with the rest of the vegetables. (We do the beetroot separately as otherwise all the vegetables end up purple!)
  4. Bake the vegetables for 20–30 minutes until soft inside but crunchy on the outside. You may need to turn them half-way through.
  5. While the vegetables are baking, chop the kale, place it in a large bowl and drizzle with olive oil. Massage the leaves of the kale until they are covered with the olive oil.
  6. Once the vegetables are done place them in the bowl with the kale and lightly toss, being careful not to mush up the sweet potato and pumpkin.
  7. Top the salad with the crumbled cashew ‘goat’s’ cheese, sprouts and chopped walnuts and you’re ready to serve.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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