Roast Veggie Salad with Cashew Dressing (Air Fryer Friendly)
PREP 15 MIN•COOK 35 MIN
Whether you're feeding a crowd or meal prepping for a big week ahead, Dan's Roast Veggie Salad is your new go-to! Crisp up the veggies in the oven or air fryer, either way the whole-food ingredients and a delicious creamy vegan dressing make for a simple, nutritious feed.
DF
EF
GF
NS
VE
V
Number of servings
2
1⁄3 cup (40g) raw cashews
166 2⁄3g Brussels sprouts halved or quartered, if large
100g parsnips cut in quarters, lengthwise
100g carrots sliced into rounds
2⁄3 tsp olive oil
1⁄8 tsp ground cumin
1⁄8 tsp cayenne pepper pinch
salt & pepper, to taste
2⁄3 tin of lentils (400g tin) drained & rinsed
Dressing
1⁄8 cup (22ml) water
1⁄8 lemon juiced
2⁄3 tsp capers
2⁄3 tbs nutritional yeast
1⁄8 tsp garlic powder
1⁄8 tsp chilli flakes or more to taste
salt & pepper, to taste
Cover cashews with boiling water and set aside.
Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper.
Toss vegetables with oil, spices and salt and pepper.
Spread over baking tray and roast for 35-40 minutes or until they are fork tender. Push vegetables to one side and add lentils to the tray for the last 10 minutes of cooking.
To make the dressing, drain cashews and blend with remaining ingredients on high for at least 2 minutes or until smooth and creamy. Add extra water, a little at a time as needed, until smooth. Adjust seasoning.
Divide roast salad between bowls and serve with creamy cashew dressing.
AIR FRYER METHOD:
Follow step 1, then preheat air fryer to 190°C.
Toss vegetables with oil, spices, salt and pepper and cook for 18-20 minutes, shaking halfway through. You may need to cook in batches if your air fryer is small to ensure they crisp up.
In the last 5 minutes of cooking add the lentils. You may need to place them on a piece of foil or baking paper to prevent them falling through the basket.
At the same time, continue with step 5 to make the dressing and serve.
Energy (kJ)
1404 kJ / 335 cals
Protein
16.9 g
Fat
12.7 g
Sat. Fat
2.1 g
Carbs
31.1 g
Sugar
8.7 g
Fiber
13.6 g
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