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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