Description
This salad was born from a playful kitchen accident—and became a full-blown obsession! It’s a celebration of contrasts: creamy and crunchy, sweet and tangy, warm and fresh. Perfect for lunch, picnic, or when you just need a hit of joy. If a salad could hug you, this would be it.
Ingredients
Roasted Veggies
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500 g (about 1 lb) beets, peeled & cubed
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300 g pumpkin (or butternut), cubed
Grains & Greens
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2¼ cups cooked lentils (canned OK, rinse)
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1 cup cooked quinoa
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3 cups arugula
Candied Cashews
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3 Tbsp raw cashews
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1 Tbsp maple syrup
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¼ tsp chili powder
Creamy Pickle Dressing
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1 cup dairy-free yogurt (soy or coconut)
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⅓ cup chopped dill pickles + 1 Tbsp pickle juice
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½ cup fresh dill, chopped
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1 Tbsp wholegrain mustard
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3 Tbsp hemp seeds
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Salt & pepper to taste
Instructions
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Roast Veggies
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Preheat to 400°F (200°C).
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Toss beets & pumpkin with olive oil, salt, pepper. Roast 25–30 mins, stirring halfway. Cool slightly.
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Candy Cashews
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Melt maple syrup with chili powder in a skillet. Add cashews, stirring until golden (3–5 mins). Cool on parchment until crisp.
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Blend Dressing
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In a blender, combine yogurt, pickles, pickle juice, dill, mustard, hemp seeds, salt and pepper. Blend until smooth. Let rest 10 mins to thicken.
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Assemble Salad
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In a big bowl, combine roasted veggies, lentils, quinoa, arugula. Add creamy dressing and toss gently. Sprinkle candied cashews on top.
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Notes
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Prep veggies, grains, and dressing 1–2 days ahead. Store separately.
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Cashews and dressing last several days—make ahead!
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If dressing thickens too much, whisk in a bit of pickle juice or water.
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Roasted beets are bold—mix gently to minimize color bleed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450 cal per serving