Warm Roast Veg Salad Recipe

Rebel Recipe's Warm Roast Veg Salad

For when you don’t know what the weather will do

"I love salad, especially when it’s packed full of wholesome roast veg, crunchy toasted walnuts and my special lemony green dressing.

This salad contains some of my all time favourite veggies; cauliflower, beetroots and butternut squash – what could be better? And when combined with deliciously peppery rocket, crunchy toasted walnuts and little explosions of juice sweetness form the pomegranate seeds it’s so good.

A word on my gorgeous green dressing; it’s a variation on my tahini dressing (without the tahini) but with lots of herbs from the garden; fresh mint and fragrant coriander and packs a flavour punch".


Serves: 4
Prep time: 20 minutes
Cook time: 1 hour


  • 1 small organic butternut squash cut into slices (skin on)
  • 1 small organic cauliflower – broken into florets
  • 2 organic beetroots washed and sliced
  • 2 tbsp olive oil
  • Pinch  sea salt
  • Twist black pepper
  • 1 tsp cumin seeds
  • 1 tsp chili flakes
  • 1 bag organic rocket
  • 1/2 cup walnuts
  • 4 tbsp pomegranate seeds
  • For the dressing;
  • 2 tbsp organic extra virgin olive oil
  • 1 clove garlic
  • Juice 1 lemon
  • Handful coriander leaves
  • Handful mint leaves
  • Sea salt
  • Twist black pepper


  1. Preheat the oven to 220C/200C Fan/Gas Mark 7
  2. Mix the cauliflower, butternut squash and beetroot with the olive oil, salt, pepper, cumin and chilli flakes.  Spread out on a roasting tray (you may need two depending on the size of your trays).
  3. Roast for 50 – 60 minutes, until the cauliflower is crisp and has turned golden brown and the squash and beetroot are tender.
  4. Dry fry the walnuts in a pan until nice and toasted.
  5. To make the dressing, put all the ingredients in a mini chopper and blend until smooth. Loosen with water.
  6. Finally add roast veg, rocket, walnuts and pomegranate to a large bowl and toss to combine.
  7. Divide between plates and drizzle with the dressing.

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