Category: Vegan Braai Salad Recipe Ideas

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Ingredients

• 3 medium-sized rainbow carrots, peeled & shredded
• 2 cup red cabbage, thinly sliced
• 3 beetroots, cooked, peeled, shredded
• 1 cup cooked chickpeas, liquid removed
• 2 tbsp fresh Parsely diced
• 1/3 cup almond slices, toasted
• 1/4 cup dried apricots, diced

SWEET ORANGE DRESSING

• 1/8 cup orange juice
• 1 tsp orange zest
• 2 tbsp raw apple cider vinegar
• 2 tbsp extra virgin olive oil
• 1 small garlic, finely diced
• 1 tbsp honey*
• 1 tsp orange blossom water
• 1/2 tsp salt

Directions

1. Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first. Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
2. Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
3. Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
4. Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
5. Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
6. Serve alongside a meal or increase the portion size and make it a meal.

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Ingredients

• 6 tbsp. extra-virgin olive oil
• 2 tbsp. lemon juice
• Kosher salt
• Freshly ground black pepper
• 4 c. arugula
• Shaved Parmesan, for garnish

Directions

1. Make dressing: In a medium bowl, whisk together olive oil and lemon juice, then season with salt and pepper.
2. In a large bowl, lightly dress arugula, then top with Parmesan.

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Ingredients

• 1 c. quinoa
• kosher salt
• Freshly ground black pepper
• 1 medium Delicata squash, seeded and thinly sliced into half moons
• 1 bunch Tuscan kale, thinly sliced and stems removed
• 1/3 c. pecans, toasted
• 1/3 c. dried cranberries
• 1 tbsp. balsamic vinegar
• 2 tbsp. extra-virgin olive oil
• 1/3 c. crumbled feta

Directions

1. Preheat oven to 225°c and cover a baking sheet with aluminum foil.
2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.

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Ingredients

• 1 c. whole-grain farro or quinoa
• 2 c. low-sodium vegetable broth
• 1 1/2 tsp. kosher salt
• 1 bay leaf
• 1 Large shallot, very thinly sliced
• 1/3 c. extra virgin olive oil
• 3 tbsp. apple cider vinegar
• 1 tbsp. dijon mustard
• 2 tsp. honey
• Freshly ground black pepper
• 2 c. lightly packed arugula
• 1 Green apple, chopped
• 1/2 c. shaved Parmesan
• 1/4 c. freshly chopped basil
• 2 tbsp. freshly chopped parsley
• 1/4 c. toasted pecans, roughly chopped

Directions

1. In a medium saucepan, combine farro/quinoa, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally until farro is tender and no broth remains about 30 minutes. When quinoa is cooked, transfer to a large bowl to cool.
2. In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
3. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
4. Assemble salad: combine cooked quinoa, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.