Winter Roast Vegetable Salad with Quinoa, Sultanas, Almonds and Mint
Embrace winter with this flavourful, slightly sweet, slightly spicy, salad! Packed full of roast veggies, healthy quinoa and lentils, greens and beans. Then topped woth golden sultanas for sweetness, mint for freshness and almonds and chilli for crunch and interest! It all comes together with a delicious zesty garlic yoghurt sauce too! This salad keeps well so it’s a perfect plan ahead weeknight meal or lunch then next day! Please read ahead for the recipe!
INGREDIENTS
1/2 a pumpkin, washed and chopped
2 sweet potatoes, washed and chopped
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 teaspoon of dried oregano
1 mixed cup of quinoa, lentils, and/ or beans of your choice.
3 cups of water
Greens; baby spinach / lettuce / kale, washed and roughly chopped
1/2 cup of golden sultanas
1/2 cup of flakes almonds
1/2 red onion, finely diced
1 bunch of fresh mint, roughly chopped
1 teaspoon of red chilli flakes
For the dressing:
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1 heaped teaspoon honey
1 clove of garlic, finely diced or minced
1 cup of Greek yoghurt
INSTRUCTIONS
Preheat the oven to 200°C fan-forced (220°C or 425°F). Add pumpkin and sweet potato, olive oil, salt, pepper, and oregano to a roasting tray and give it a mix with your hands. Place it in the oven and bake for 50 minutes or until soft and sweet.
To a medium pot on medium high heat add the cup of quinoa, beans and lentils. Add three cups of water and simmer for 10 to 15 minutes or until tender. Drain water and let sit, while covered with the lid to cool slightly and absorb any remaining moisture.
In a large serving bowl add the onion, quinoa mix, greens, roasted veggies and give everything a good toss. Sprinkle over sultanas, almonds, chopped mint and chilli flakes.
Lastly, mix the dressing ingredients together until smooth and thoroughly incorporated. Pour over the salad and serve! Please enjoy.