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a bowl of fall vegetable salad placed next to a wooden tray

Fall Vegetable Salad Recipe

Easy, filling warm salad full of seasonal vegetables, balanced and loaded with nutrients.
Course Main Course, Salad
Cuisine British
Keyword Fall Vegetable Salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 610 kcal

Ingredients

Cooked Vegetables

  • ½ large butternut squash cubed
  • 2 medium parsnips chopped
  • 2 tbsp maple syrup
  • Drizzle olive or sunflower oil
  • Generous amount of black pepper
  • 1 tsp chilli powder

Raw Ingredients

  • 50 g kale
  • 80 g spinach
  • 1 pepper diced
  • 2 small carrots roughly chopped

Quinoa

  • 100 g dried quinoa
  • 300 ml vegetable stock

Dressing

  • 2 tbsp walnut oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic roughly chopped
  • 1 heaped tbsp BBQ Nutritional Yeast

Instructions

Prep the vegetables for roasting

  1. Preheat oven to 190°c.
  2. Add chopped parsnips and butternut squash to a baking tray (you may need two). Drizzle your parsnips in the oil then add the chilli powder and drizzle over the maple syrup. Shake the tray to distribute the oil/ maple syrup. For this recipe, I prefer doing it this way rather than evenly coating them in a bowl first as I think the jammy texture is nicer if there are some sweeter/ spicier bites.
  3. Place in the centre of the preheated oven for 20 minutes, remove and shake/ turn the parsnips then roast for a further 15-20 minutes until cooked, jammy and slightly crisp.

Cook the quinoa

  1. Rinse your quinoa, add to a pan on medium heat and lightly toast it for 1-2 minutes. Add the vegetable stock, bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
  2. Remove from the heat and let it sit, covered for 10 more minutes.
  3. Fluff with a fork.

Mix the dressing and remaining ingredients

  1. While the vegetables and quinoa are cooking, mix together all of the dressing ingredients other than the nutritional yeast in a small pot. Add all of the remaining raw ingredients to your salad bowl and toss in the dressing. Once the cooked ingredients are ready, add them to the bowl and toss again. Sprinkle with the nutritional yeast before serving.

Serve and enjoy