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18 Oct, 2022

Roasted Root Veg Salad with Miso-Almond Butter Dressing

You’ll be sure to feast with your eyes first with this one. But besides the assortment of rainbow root veg being a sight to behold, they will also be nice and easy on your digestive system. The sweet, caramel flavours are perfectly balanced with the creamy, but also sharp and tangy dressing and buttery toasted walnuts. Our tip is to toast the walnuts until slightly burnt, as this really lifts the flavours in the salad.


Serves 2 as a main, 4 as a side.


  • ½ celeriac, cut into 3cm chunks
  • ½ butternut squash, cut into 3cm chunks
  • 1 large beetroot, cut into 3 cm chunks
  • 1 tsp cumin seeds
  • 100g kale, massaged with a tbsp olive oil until slightly softened
  • 100g walnuts, toasted
  • 200g chickpeas, drained
  • 1 tbsp sesame seeds

For the dressing:

  • 1 tbsp almond butter
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp miso paste
  • 1 knob of ginger, crushed
  • Juice of ½ lemon
  • 1 tsp turmeric
  • Salt and pepper
  • Preheat your oven to 200 degrees celsius. Put all your chopped veg and chickpeas in a baking tray and drizzle with olive oil, the cumin seeds and a pinch of salt. Roast in the oven for 30 minutes until soft and caramelised.
  • Make your dressing by whisking the tahini, water and olive oil first until smooth. Add another splash of water if still too thick. Then add in the rest of the ingredients and whisk until smooth.
  • Build your salad by layering with kale, then the root veg, followed by the crispy chickpeas, drizzle with the dressing and finish with a scattering of sesame seeds.