Every time I share this recipe it goes viral, it’s your all time favourite salad on my blog! It’s the kind of salad that keeps you full, nourished and satisfied. It’s packed with fibre-rich seasonal vegetables like sweet potato and beetroot, protein-rich chickpeas, crunchy walnuts and fresh parsley – all brought together with a simple lemon and honey dressing.
I love making this at the start of the week and keeping leftovers in the fridge for quick lunches. It’s a brilliant recipe to support your gut health naturally, using ingredients that are in season and easy to find. The diversity of plants in this dish also makes it great for your microbiome, which plays a key role in digestion, immunity and overall well-being.
This salad proves that winter meals can be vibrant, wholesome, and full of flavour. It’s a delicious way to eat more fibre without even trying.
Why This Salad Is Good For You
This bowl is packed with fibre, plant diversity and colourful seasonal veg. Sweet potato and beetroot are both high in antioxidants and slow-releasing carbs. Chickpeas add protein and prebiotic fibre to support digestion, while walnuts provide healthy fats that keep you full. According to the NHS Eatwell Guide, fibre is essential for gut health, and most of us don’t eat enough. This salad is an easy way to increase your intake and support your gut microbiome naturally.
Tips
- Use Baking Paper: This keeps the veggies from sticking and makes clean-up easy.
- Chop Evenly: Cutting the sweet potato, beetroot and onion into similar-sized cubes helps everything roast evenly.
- Let It Cool Before Mixing: Allowing the veg to cool slightly before assembling helps the flavours settle and keeps the fresh herbs and dressing bright.
- Massage the Dressing In: Gently toss the dressing through the salad using your hands – it helps coat everything evenly and brings the ingredients together.
Swaps
Sweet potato: Butternut squash or carrots work well too.
Beetroot: Try using parsnip or red cabbage for a different twist.
Chickpeas: Use cooked lentils or cannellini beans instead.
Walnuts: Swap with pumpkin seeds, almonds or pecans.
Pomegranate: Dried cranberries or apple chunks are a lovely sweet contrast if you can’t find pomegranate.
Honey: For a vegan version, swap with maple syrup.
Storage
Fridge: Store in an airtight container for up to 3 days. Add fresh parsley and dressing just before serving for best flavour.
Freezer: Not suitable for freezing due to the fresh herbs and texture of the roasted veg.
More Nutritions Salads
- One-Tray Lentil & Roasted Vegetable Salad
- Avocado & Chickpea Salad
- Rainbow Salad Crunch
- Marks&Spencer Salad Copycat
Roasted Plant Packed Bowl
Ingredients
Salad
- 1 large sweet potato
- 1 large beetroot
- 1 red onion
- 1/2 can chickpeas drained
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 garlic powder
- Olive oil
Dressing
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 lemon juice
Toppings
- Handful of chopped parsley
- 30 g chopped walnuts
- 2 tbsp pomegranate seeds
Instructions
- Peel and cut all the vegetables into cubes.
- Add the vegetables on a baking tray (I put baking paper on the tray)
- Season vegetable and chickpeas with oregano, salt, paprika, garlic powder and a drizzle of extra virgin olive oil.
- Mix using your hands.
- Bake in a preheated oven at 200°C for 25 minutes. Let it cool down.
- Assemble the salad, with the roasted vegetables then add the remaining ingredients (pomegranate seeds, parsley, walnuts and dressing)
- Mix well.