Roasted Vegetable Salad with Vegan Salad Cream

On the table in 40mins

Serves 2


  • 1 parsnip
  • 1 carrot
  • 1/2 head of broccoli
  • 60g pumpkin seeds
  • 1 tsp. curry powder
  • ½ tsp. chilli powder
  • ½ tsp. salt
  • 2 tbsp. maple syrup
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. oil
  • Salad greens of your choice 
  • 300g quinoa 
  • 1 avocado
  • 1 handful cherry tomatoes 
  • ½ bottle Sacla' Vegan Salad Cream 


  1. Slice the carrot, parsnip and broccoli into bite-size pieces
  2. Stir together curry powder, chilli, salt, maple syrup, apple cider vinegar and oil in a small bowl
  3. Preheat oven to 180°C, pour the spice mix over the veggies and roast for 20 minutes
  4. Add your pumpkin seeds to the same bowl where you combined all the spices and toss them with an extra ½ tsp. of chilli (optional)
  5. Remove from the oven, give veggies a shake and sprinkle pumpkin seeds over
  6. Return to the oven and roast for 10-15 minutes more or till veggies are soft and caramelised and pumpkin seeds are toasted.
  7. To serve, arrange your greens on the plate and top with cooked quinoa, roasted veggies and pumpkin seeds, cherry tomatoes, sliced avocado and drizzle Sacla’ salad cream dressing over.

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