Vegan winter salad with roasted sweet potato, raisins & toasted pecans dressing with a cranberry & orange dressing

02.10.2019

Ingredients

  • Three colour quinoa 350g
  • S&B black rice 200g
  • Pearl barley 100g
  • Pure olive oil glass 150ml
  • Maldon sea salt 2g
  • Everyday Favourites cracked black peppercorn 0.5g
  • Everyday Favourites cranberry sauce 180g
  • Orchard Grove orange juice re-Seal 100ml
  • Diced sweet potato 200g
  • Diced red onions 200g
  • Sliced spring onions 80g
  • Chickpeas in water 400g
  • Everyday Favourites raisins 60g
  • Pecan nuts 100g

Method

  1. Roast the sweet potato & red onion. Cook all grains separately and chill until required.
  2. Make the dressing by adding 100ml olive oil, sea salt, black pepper, cranberry sauce and orange juice together and whisking.
  3. Roast the sweet potato and red onions in the remainder of the olive oil until tender then chill.
  4. Slice the spring onions and add to a bowl with the chick peas, grains, raisins, dressing and sweet potato mix.
  5. Toast the pecans and break into even size pieces and add half to the bowl.
  6. Tumble all the ingredients together and top with the toasted pecans.
Chefs tip: finish with a herb salad.
More from bidfood

Related Recipes

  • Related Recipes

Related Recipes

Discover more

It's tough work running a kitchen and sometimes it's nice to get a bit of help when thinking about what food you want to serve up and what trends are on the horizon. At Bidfood we have teams of people dedicated to keeping up to date with the latest trends and innovations, putting together fantastic visual guides for campaigns and events throughout the year, and making sure we bring innovative products to your attention.

Back to Top
Close

Stay inspired!