20 min Winter Salad Bowl: Spiced roasted turnip, carrots and broccoli with almond-balsamic dressing (vegan, gluten-free, paleo)
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20 min Winter Salad Bowl: Spiced Roasted Turnip, Carrots and Broccoli with Almond-Balsamic Dressing | Vegan

Course: Main Course
Cuisine: Canadian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings

This healthy winter salad bowl will provide you a full meal in 20 minutes. With roasted turnips, carrots and broccoli it is vegan, gluten-free and paleo!

Ingredients

  • 1 turnip (large) peeled, and cut into small bite-size cubes
  • 2 carrots washed, ends trimmed, cut into bite-size slices
  • 1/4 tsp turmeric powder
  • 1/2 tsp paprika powder
  • 1/2 tsp herbes de Provence
  • 1/8 tsp black pepper ground
  • 2 Tbsp extra-virgin olive oil for cooking
  • 1/2 organic broccoli washed, cut into small bite-size florets
  • 398 ml canned chickpeas drained
  • 2 garlic cloves minced
  • 1/2 lemon juiced
  • 1/2 tsp sea salt
  • 3 Tbsp extra-virgin olive oil
  • 1/2 head organic lettuce washed and dried, cut into bite-size chunks
  • 2 pickled beets
  • 3 tbsp naturally fermented sauerkraut (mine has kimchi spices)

Salad Dressing

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp almond butter
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1/4 tsp sea salt
  • 1/8 tsp pepper (to taste)

Instructions

  1. In a medium size mixing bowl, mix the turnips and carrots with the olive oil and spices. Spread on a parchment paper lined cookie sheet and bake in a 450F oven for about 15 minutes (depending on the size of your pieces of vegetables).
  2. While this cooks, mix the salad dressing ingredients in a medium size mason jar with a lid; shake very well and set aside.
  3. Prepare and cook the broccoli in a large pan over medium heat with some olive oil. Sauté for about 3-4 minutes, then add the chickpeas and minced garlic (add a bit more olive oil if the pan is too dry), mix, cover and let cook for 2 minutes, remove the lid and continue sautéing for a couple more minutes, stirring often. Add the lemon juice and a pinch or two of salt, mix, turn off the heat.
  4. The turnips and carrots should be done by now.
  5. Distribute all the components of the salad in 2 large plates, shake the dressing well and drizzle generously.
  6. Enjoy right away!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 1075kcal | Fat: 85g | Saturated fat: 11g | Sodium: 1804mg | Potassium: 1331mg | Carbohydrates: 67g | Fiber: 19g | Sugar: 20g | Protein: 19g | Vitamin A: 11450% | Vitamin C: 170.5% | Calcium: 274% | Iron: 6.2%