Vegan Roasted Beet Squash Kale Salad
A vibrant autumn salad combining earthy roasted beetroot, sweet golden squash, and massaged kale with a rich walnut pesto dressing. The contrast of textures from tender roasted vegetables, crisp kale, and crunchy toasted walnuts creates a satisfying meal that works perfectly as a healthy lunch or dinner side. This version stands out for its homemade walnut pesto dressing that brings herbaceous basil notes and nutty richness to complement the natural sweetness of the roasted vegetables.
Ingredients
- 2 medium beetroot
- 1 small squash, peeled & cut into cm cubessweet potato1:1vegangluten-free
similar sweetness and texture
- 7 oz kale, washed and chopped
- 2 tablespoons olive oil
- 1 ¾ oz walnuts
- 1 oz basil
- 1 clove garlic
- 150 milliliters olive oil
- 1 lemon, juice
Instructions
- 1
Preheat oven to 400°F
- 2
Roast walnuts in heating oven for 10 minutes until golden inside, roughly chop and set aside
- 3
Steam beetroot until just tender, about 20-30 minutes depending on size
- 4
Once cool enough to handle, peel beetroot and cut into small cubes
- 5
Roast squash on lined baking tray with coconut oil for about 30 minutes until golden
- 6
Blitz garlic, 30g walnuts, olive oil and lemon in food processor until finely chopped with little texture
- 7
Chop washed kale and massage with olive oil in large mixing bowl
- 8
Mix roasted vegetables through kale, add remaining walnuts and dressing
- 9
Season salad with salt and pepper
Tips
Massage kale with olive oil for at least 2-3 minutes to break down tough fibers and make it more digestible and tender.
Toast walnuts while oven preheats to save time and enhance their nutty flavor - watch carefully to prevent burning.
Cut vegetables into similar-sized pieces for even cooking and better presentation in the final salad.
Good to Know
refrigerate up to 3 days, store dressing separately to prevent wilting
roast vegetables and make dressing up to 2 days ahead, assemble just before serving
serve at room temperature or slightly chilled, toss just before serving
Common Mistakes
avoid over-massaging kale to prevent mushiness
don't add dressing too early to prevent soggy salad
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, roast vegetables and prepare dressing up to 2 days ahead. Massage kale and combine everything just before serving to maintain texture and prevent wilting.
What if I don't have a food processor for the pesto?
You can finely chop all pesto ingredients by hand with a sharp knife, or use a mortar and pestle for a more rustic texture.
How long will leftovers keep in the fridge?
Dressed salad keeps for 2-3 days refrigerated, though kale will soften. Store components separately for longer freshness and assemble portions as needed.