Roasted Vegetable and Cannellini Bean Salad ( Top 14 Free)
GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II NUT FREE II SESAME FREE II TOP 14 FREE II FISH FREE II SHELLFISH FREE II EGG FREE
If your looking for a wholesome salad with a little spice that looks like a summery meadow look no further! Roasted vegetables and stir fried beans using smoked paprika and fajita seasoning. I used seasonal lettuce too which I bought locally.
I really showed off with this salad and decorated it with some edible flowers. I mean, who doesn’t love to eat pretty food?
Its really light yet filling perfect for a light lunch or as a side to your main meal.
Salad & vegetables
I used pea shoots and a mix of English micro cresses as they were in season, and they look so pretty. You can use any vegetables you would like to with this recipe, so use peppers, mushrooms, sweet potato, anything you can roast.
Apple cider vinegar
Be certain that when you buy apple cider vinegar for the dressing, it has the mother in it.
The mother is a cloudy substance floating in some bottles of vinegar. The mother is believed to be rich in health-boosting natural protein, healthy bacteria and acetic acid.
It forms naturally as raw organic vinegar ferments, producing murky, brownish vinegar. If a vinegar looks crystal clear, It’s been filtered and pasteurised to remove the mother and most of its nutrient.
Take a look at the health benefits of ACV here. There’s just no point in adding ingredients if you're not getting the maximum nutrition or bang for your buck, as I say, so please go out and get yourself some ACV. It is so good in salad dressings as it adds a real fruity flavour.
Honey
Use agave if you are vegan. However if your ok with honey try to use raw local honey. My bee lady was on holiday so I couldn’t stock up. She lives in the area and sells the most amazing honey and keeps her own hives and is a total badass; I love her bravery! Check out Sussex bee farm here.
Ingredients
Storage tips
The dressing can be stored for 2/3 weeks in a jar in the fridge, so double up on the recipe and make loads. This is one of those salads where it’s really filling because of the roasted veggies and beans so that you won’t be reaching for the biscuit tin after, yay!
Step by step
3 portions - 30 minutes prep and cooking time
Recipe
1/4 butternut squash
2 red onion
3 cloves garlic
bunch asparagus
1 courgette
1 tin cannellini beans
2 tsp smoked paprika
1 tsp fajita seasoning ( GF if needed)
mix leaves like pea shoots/ lambs lettuce, baby mix leaf
micro cress & edible flowers from Ocado or local farm shop
1 avocado
1 handful pumpkin and chia seeds
Dressing ingredients
100 ml extra virgin olive oil
50 ml raw local honey ( agave if your vegan)
50 ml apple cider vinegar with the mother
1/2 lemon
2 cloves of garlic
salt and pepper
Method
Start by chopping, preparing and then roasting the vegetables with garlic, seasoning and olive oil in a preheated oven at 180 degrees. Roast the veggies till soft.
Chargrill, the asparagus and courgette in a griddle pan, leave to one side once cooked.
Make the dressing by adding all of the ingredients to a Nutri bullet or similar and whizz up.
.In a wok, crush the garlic and fry with a few tbsp of olive oil, then add the beans and spices and stir fry for a few minutes to release the flavour of the spices.
Lastly, assemble all of your mixed leaves, veggies, beans and avocado, sprinkle over your seeds and pretty garnishing and finish off with the dressing (never add this in advance as it will wilt the leaves.)
Variations
Feel free to use a different bean like chickpeas or different mix leaves or veggies. You could also use a different oil in the dressing. The ones I would choose are walnut, avocado or hemp oil.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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