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Vegan High Protein Salad

Prep Time:

20 Minutes

Cook Time:

30 Minutes


4-6 Servings


  • 1 tbsp olive oil

  • 1 medium butternut squash (approx 800 g) peeled and cubed

  • 1 large cauliflower, cut into small florets

  • 1 tsp cumin

  • 1 tsp turmeric

  • A pinch of salt and pepper, to taste

  • 250 g cooked quinoa*

  • 250 g cooked puy lentils*

  • 150 g kale chopped with stalks removed

  • ½ small red cabbage chopped


  • 4 tbsp tahini

  • 1 tbsp balsamic vinegar

  • 4 tbsp boiled water

  • ½ tsp garlic powder


Step 1

Preheat the oven to 180C and add the olive oil to a large roasting tray.

Step 2

Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.

Step 3

Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and cabbage.

Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils.


Step 1

Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water.

Step 2

Pour over the salad and use your hands to rub and mix it in well.

Step 3

Serve and enjoy! Can be kept in a container in the fridge for up to three days.

Kcal 355

Carbs 44g

Protein 18g

Fat 15g

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