Vegan Hearty Veg Salad Recipe

Vegan Hearty Veg Salad Recipe

This week for Green Monday, we’re exploring this vegan hearty veg salad recipe. It packs a punch, is hearty and filling, and perfect to keep things satisfying but meat-free!

Don’t forget to also check out our full Vegan Archives here.

Recipe serves 4.


For the salad:

  • 360g potatoes / baby potatoes
  • 360g beetroot
  • Also, 360g diced butternut
  • 1 tablespoon olive oil
  • 1 sprig fresh rosemary
  • 40g fresh rocket
  • ½ small tub pomegranate arils
  • A good grind salt and pepper

For the dressing:

  • 3 tablespoons tahini paste
  • 6 tablespoons water
  • 3 – 4 tablespoons lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon nutritional yeast (optional)
  • Salt to taste


  1. Preheat oven to 180 Degrees Celsius.
  2. Dice potatoes and beetroot. Mix with diced butternut
  3. Line a baking tray with baking paper and spread out the roasting veg on the tray.
  4. Drizzle with olive oil and season with salt, pepper and rosemary.
  5. Place in the oven to roast for about 75 minutes or until golden brown and cooked through.
  6. In the meantime, prepare the dressing by adding all the dressing ingredients into a mixing bowl and stirring until completely combined.
  7. Put your rocket into your serving dish and top with the roasted veg and pomegranate arils.
  8. Drizzle with 2-3 tablespoon of dressing.
  9. Serve warm or cold.

Recipe & photo courtesy of The Green Dietitian for HSI/Africa.