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bowl of winter vegetable salad in a large pasta bowl placed on a dining table

Winter Vegetable Salad Recipe

Fresh winter vegetable salad with roasted sprouts, lentils and toasted seeds and maple orange dressing creating a fresh, healthy balanced seasonal delight.
Course Main Course, Salad
Cuisine British
Keyword Winter Vegetable Salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 510 kcal

Ingredients

  • 160 g kale
  • 1 ½ carrots grated
  • 250 g cooked puy lentils

Sprouts

  • 300 g brussel sprouts
  • 1 tbsp olive oil
  • Pinch of chilli flakes
  • Salt
  • Pepper

Seeds

  • 30 g mixed seeds
  • ½ tsp chilli powder
  • 1 tbsp tamari/ soy sauce

Dressing

  • 3 tbsp red wine vinegar
  • 4 tbsp orange juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup

Instructions

  1. Preheat your oven to 230℃, line a baking tray with greaseproof paper and prepare your sprouts by slicing off the ends and discarding of them and slicing your sprouts in half.

  2. Place in a bowl and add the oil and seasoning and coat the sprouts evenly.
  3. Place the sprouts on the baking sheet, chopped side down and place in the centre of the oven for 20-25 minutes depending on the size of your sprouts. Do not move, toss or shake them while cooking.
  4. Once they’re suitably crispy, remove from the oven and add them to your salad bowls. Some of the crispy outer layers may fall apart as you transfer them to your plate/ serving dish. Don’t worry! They’re just as delicious alone as the sprouts are whole.
  5. While your sprouts are cooking, mix all of the dressing ingredients in a small dish and set aside.
  6. Add your kale to a large bowl and add half of the dressing. Lightly massage the dressing into the kale, then add the grated carrot.
  7. A few minutes before the sprouts are due to be ready add the seeds to a dry, heavy pan over medium heat for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Watch them closely as it's easy to burn them. Stir or toss nuts or seeds frequently for even toasting. When they’re about ready add the chilli powder and tamari and toss before adding the seeds to the bowl.
  8. Add your cooked lentils and sprouts and stir/ toss to combine. Add the remaining dressing and stir/ toss again to evenly coat the other ingredients.

Serve and enjoy!