This salad will warm your belly and your heart. It’s a delightful combination of seasonal vegetables that capture the essence of winter in every bite.
Roasted to perfection, the beets, cauli and sweet potato bring out their natural sweetness and offer a caramelised and comforting flavour. The tender pearl couscous offers a nourishing base, whilst the kale adds a freshness. The zesty pesto dressing paired with the danish feta creates a flavourful experience, and the honey roasted walnuts add a surprising crunch and a hint of sweetness.
Enjoy!
Roast Winter Veg Salad
A hearty mix of roasted vegetables, tender pearl couscous, and fresh kale. Tossed with zesty pesto dressing and sprinkled with crispy honey walnuts, this salad offers a perfect balance of flavours and textures. Enjoy it as a side dish or a satisfying main course for a nourishing winter meal.
Ingredients
- 2 cups dry pearl couscous
- 3 large beetroots peeled and diced into 2 cm cubes
- 1 extra-large sweet potato peeled and diced the same size as the beets
- 1/2 head of cauliflower cut into medium florets
- 2 TBS olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/2 bunch of kale washed thoroughly, stems removed, and roughly chopped
- Danish feta crumbled
For the dressing:
- 190 g pesto store-bought or freshly made
- Juice of half a lemon
For the honey walnuts:
- 1 C Walnuts
- 2 TBS Honey
Instructions
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Cook the pearl couscous according to the package instructions. Once cooked, set it aside.
- In a large mixing bowl, combine the diced beetroots, sweet potato and cauliflower florets.
- Drizzle the vegetables with olive oil and sprinkle with paprika, dried thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with the seasonings.
- Spread the seasoned vegetables in a single layer on a baking sheet or roasting pan.
- Place the baking sheet or roasting pan in the preheated oven and bake for approximately 30 minutes or until the vegetables are tender and lightly browned. You may want to check and toss them halfway through the cooking time for even browning.
- While the vegetables are baking, prepare the candied walnuts. Spread the walnuts in a single layer on a separate baking sheet. Drizzle honey over the walnuts, making sure each piece is coated.
- Bake the walnuts in the oven for about 10 minutes, or until they are golden brown and fragrant. Keep an eye on them to prevent burning, they toast quickly. Note they won’t harden until they have cooled.
- In a small bowl, whisk together the pesto and the juice of half a lemon to make the dressing. Adjust the amount of lemon juice to your taste.
- Once the vegetables are done roasting, remove them from the oven and allow them to cool slightly.
- In a large serving bowl, combine the cooked pearl couscous, with the majority of the pesto dressing, then add your chopped kale, and roasted vegetables. Toss gently to mix everything together.
- Drizzle any remaining pesto dressing over the salad, then top with the danish fetta and a sprinkle of the honey walnuts just before serving for a delicious crunch.
