Healthy Winter Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

1-2 Sweet potato
1-2 Beetroot
1 Red Onion
200 g. Chickpeas cooked
1/2 Cucumber
5 tbsp. Red Cabbage sliced
Leafy Greens
1/2 Avocado
Dressing
1,5-1 lemon Lemon juice
1 tsp Dijon mustard
1 tsp. Tahini paste
1 tbsp. Flax Oil optional
a dash Dulce optional for salty flavour and Iodine
1-2 tbsp. Water in case it is too think

Healthy Winter Salad

Features:

    Ingredients

    • Dressing

    Directions

    Share

    This healthy winter salad recipe is very satisfying, can ve served warm or cold and brings up memories to my life in Russia.  In Russian cuisine, there are quite a few salads, which consist of hearty root vegetables like potatoes, carrots, and beetroot. However, in Russian style cooking the vegetables are usually boiled or steamed. In this healthy winter salad, I recommend roasting the beetroot and sweet potatoes because it brings out the flavor and contributes to the whole winter salad attributes. Some people may think of it as a main course rather than a side dish because of its density, however, I do add fresh onions, leafy greens and a dressing which makes it a salad! In winter times, it is nice to have for lunch such a satisfying meal packed with greens, legumes, and carbs at the same time! Fantastic!

    Great option for a meal prep

    If you are a person, who roasts the vegetables in bulk to be able to eat them the next day, this is a perfect salad, where you can use your leftover sweet potato and beetroot cubes. I roast vegetables for my toddler and he just eats them as they are roasted with a little olive oil, that is why I always roast my vegetables in higher quantities to be able to give them on the side to any dish to my toddler and also add to salads like this!

    As well as roasting vegetables in advance, It is also useful to cook your legumes, chickpeas in this case, as a part of meal prep in advance. I usually cook around 250-300 mg. of dried chickpeas in the morning or on the afternoon to have freshly cooked chickpeas on hand when I want to add them to salads or curry in the next couple of days.

    Having pre-roasted vegetables and pre-cooked chickpeas will allow you to make this healthy winter salad within a few minutes and you’re good to go!

    What type of sweet potato and beetroot to use?

    In my region I Germany we are not spoiled with many different sorts of sweet potatoes and beets like in some places. I wish I had access to more different sweet potatoes types! I always use the same orange sweet potatoes, which belong to batatas species

    In terms of beetroot, the most common types are dark red and golden.  I always use the dark red type as dark red and purple vegetables have much higher antioxidant levels than pale ones.

    Can I substitute potatoes instead of sweet potatoes?

    Absolutely! I do love sweet potatoes for their natural sweetness and incredible health benefits. (Read about them here), however, you can use normal potatoes, roasted in cubes for this salad as well.  If you also happened to have roasted carrots, feel free to add them to the salad too!

    Freshly chopped or marinated red onion?

    I do enjoy freshly chopped onions, however, they can be too strong from times to times. Additionally, some people don’t digest fresh onions well. In this case, I recommend to marinate the onions. It is incredibly easy. Just chop them and cover with apple cider vinegar bowl. Leave in the fridge for up to 24 hours to marinate. Even 30 minutes in the vinegar will already make a big difference: the onions will become softer, less bitter and less pungent. The onions become incredibly sweet and great for salads!

    P.S. I have added a dash of dulce flakes to this salad to get iodine and get the salty flavor, however, you can surely skip this step and just add salt to taste.

     

    If you are interested in other vegan, healthy and satisfying salad recipes, check out these Winter Red Cabbage and Kale Slaw with Orange Dressing recipe and this Tender Beetroot and Avocado Salad recipe.

    Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

    Thank you,

    Victoria.

    (Visited 30 times, 1 visits today)

    Steps

    1
    Done

    Cook the chickpeas

    Soak 250 g. chickpeas overnight or for 8 hours. Rinse them well, and add to the pot with 1 l. of water. Bring to boil, then reduce the heat and simmer under closed lid on a low heat for 60 minutes.

    2
    Done

    Marinade the Onion (optional)

    Thinly slice or chop the onions and add to a bowl. Pour the apple cider vinegar over the onions and leave until use. (From 30 minutes to 24 hours). When adding the marinated onion to the salad, pick the onions with a fork and add to the salad without the excess vinegar.

    3
    Done

    Roast Sweet Potato and Beets

    Preheat the oven over 180 C.
    Peel and cut sweet potatoes and beets into cubes. Then spread them on a baking tray on a parchment paper and sprinkle with some rosemary. Bake until soft.
    Sweet potato cubes typically take 20 minutes and beet cubes around 30 minutes.

    4
    Done

    Prepare the Dressing

    Mix all the dressing ingredients together and stir well until well combined.

    5
    Done

    Assemble the Salad

    Add to a bowl roasted sweet potato and beetroot cubes, cooked chickpeas, marinated onion slices. cucumber and avocado cubes, thinly chopped red cabbage and mixed leafy greens. Add the dressing and toss well until well mixed and coated.
    Serve as a side dish or main course and enjoy it!

    Victoria

    previous
    Vegan Sweet Potato Fondue
    next
    Vegan Lentil Bolognese
    previous
    Vegan Sweet Potato Fondue
    next
    Vegan Lentil Bolognese

    Add Your Comment

    Translate »