Dan Churchill

Roast Veggie Salad with Cashew Dressing (Air Fryer Friendly)

Dan Churchill
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.

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Number of servings
2
Ingredients

13 cup (40g) raw cashews

166 23g Brussels sprouts halved or quartered, if large

100g parsnips cut in quarters, lengthwise

100g carrots sliced into rounds

23 tsp olive oil

18 tsp ground cumin

18 tsp cayenne pepper pinch

salt & pepper, to taste

23 tin of lentils (400g tin) drained & rinsed

Dressing

18 cup (22ml) water

18 lemon juiced

23 tsp capers

23 tbs nutritional yeast

18 tsp garlic powder

18 tsp chilli flakes or more to taste

salt & pepper, to taste

Methodbased on 6 servings
1

Cover cashews with boiling water and set aside.

2

Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper.

3

Toss vegetables with oil, spices and salt and pepper. 

4

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.  

5

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.

6

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. 

Nutritional Informationper serving

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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