Date posted: 02/10/2019

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

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    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


    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.
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