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  • Mealsbymiri

Festive Party Salad

I make a lot of party food and potluck-friendly recipes around December as this is by far the time of year I go to the most potlucks myself! I don't know what your festive season normally looks like but hopefully this can be helpful to several vegans out there. If you're in charge of the salad for this years festive feast this is for sure a great alternative that has heaps of texture, flavour and festive cheer! It goes so well as a side dish to a festive main, whether that be a pie, a vegan roast or just other assorted party foods. It also goes well on its own as a festive dinner. Hope you all give this a go, let me know what you think.


Ingredients:

Roasted Chickpeas

250g (drained) canned chickpeas

1tsp 0live oil

¼ tsp garlic powder

¼ tsp rosemary

¼ tsp paprika

A good sprinkle of salt and pepper


Drain the chickpeas. Toss in olive oil and seasonings until well coated. Spread onto a baking tray lined with parchment paper and bake at 200C for 30 minutes or until golden and crispy.

Roasted brussels sprouts

170g brussels sprouts

1tsp maple syrup

1/2tsp chilli flakes

A generous sprinkle of Salt

2tsp olive oil

1 large clove garlic


Halve the brussels sprouts, mince garlic and toss the halved brussels sprouts in maple syrup, olive oil, chili flakes, salt and garlic. Spread onto a baking tray lined with parchment paper and bake at 200C for 30 minutes or until golden and slightly charred around the edges.


Croutons

3 thick slices/100g stale wholemeal bread

1tbsp olive oil

¼ tsp thyme

¼ tsp garlic powder

A generous sprinkle of salt

Slice your bread into 1-1.5cm cubes. Toss inn spices and olive oil. Spread onto a baking tray lined with parchment paper and bake at 200C for 20 minutes


Dressing: 2 tbsp olive oil

4 tsp balsamic vinegar

2 tsp maple syrup

¼ tsp garlic powder

Salt and pepper to taste

Mix all ingredients well in a bowl and set aside until assembly.


Other Ingredients:

50g rocket

90g kale

70g sun-dried tomatoes

50g dried cranberries

70g walnuts


Method: Toast and roughly chop walnuts, massage kale, chop sun-dried tomatoes. Finally, toss all components together, drizzle over dressing, toss again and serve!




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