Vegan Roast Veggie & Lentil Salad Bosh TV

Roast Veggie and Lentil Salad

  • Super simple
  • 0:35 m
  • 13 ingredients

This is our really easy vegan salad packed with roast vegetables. If you've been doing our meal plan you should have left over roast veggies from the creamy korma to make this tasty pomegranate salad. This roast veggie salad will have you feeling full & amazing. A super tasty and healthy plant based lunch idea!

Serves: 4

Ingredients

For the salad

  • 2 tbsp olive oil
  • 150g pumpkins or butternut squash
  • 150g carrots
  • 150g parsnips
  • 150g beetroot
  • ½ tsp cayenne pepper
  • 1 x 400g can of green lentils
  • 200g watercress
  • 50g pomegranate seeds
  • 50g walnuts
  • 30g fresh parsley
  • 3 tbsp olive oil
  • salt to taste

For the dressing

  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp pomegranate molasses
  • Juice of 1 lemon

Before you start

Preheat oven to 180°C | Parchment lined baking tray| Chopping board | Knives

Step 1

Prep the veggies

  • Halve, peel and remove the seeds from the squash
  • Peel the all the vegetables and chop in to even size 1cm cubes

Ingredients

  • 150g pumpkins or butternut squash
  • 150g carrots
  • 150g parsnips

Step 2

Roast the veggies

  • Toss with the 2 tbsp of olive oil, cayenne pepper and salt. Roast for 30 minutes until tender
  • Whilst cooking combine all the ingredients for the dressing and set aside

Ingredients

  • 2 tbsp olive oil
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp pomegranate molasses
  • ½ tsp cayenne pepper
  • Juice of 1 lemon
  • salt to taste

Step 3

Combine the ingredients

  • Once cooked, remove the vegetables from the oven and toss with the green lentils and the remaining ingredients

Ingredients

  • 150g beetroot
  • 1 x 400g can of green lentils
  • 200g watercress
  • 50g pomegranate seeds
  • 50g walnuts
  • 30g fresh parsley
  • 3 tbsp olive oil

Step 4

Time to serve

  • Before serving toss with the dressing and eat immediately, season to taste