Honey-Roasted Veggie Salad

July 24, 2019

This warm honey-roasted salad is the perfect wholesome lunch or dinner featuring delicious honey-sesame baked veggies, nutrient-dense kale, protein, and fiber-rich chickpeas, avocado (to keep you feeling full), and probiotic-rich sauerkraut.

The dressing features Flora’s Red Beet Apple Cider Vinegar & Manuka Honey mixed with tahini and lemon juice. Zesty, creamy and sweet. The Red Beet Apple Cider Vinegar is absolutely delicious on its own as a wellness shot. I love to have mine with a glass of water before breakfast, but adding it into dressings is another great way to get your dose! The recipe makes enough dressing to serve four, so you can store the extra in the fridge for another meal.

This is a perfect meal to encourage a healthy gut microbiome. Our bacteria thrives off of different types and parts of plants, hence I have left the skin and roots on the veggies and part of the stems from the carrots & beet (they crisp up deliciously in the oven). This salad is also packed with fiber in the kale (keep stems in the inside!), chickpeas, and avocado. Plus, the manuka honey & sauerkraut add a healthy dose of probiotics.

Just cooking for one? Don’t worry, it tastes incredible for lunch the next day too!

Ellie Bullen is a nutritionist and dietitian from Australia. For more wholesome recipes and images from her life and travels, find her on Instagram @Elsas_WholesomeLife and visit her website

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