I have the best Christmas dessert recipe (seriously, the best!) coming to you on Saturday, but first let’s eat some salad! To be honest, I have a little vegan beef with the word “rutabaga”. “Turnip” sounds much cuter, but it’s not the vegetable I used in this salad. They are both similar yet different. So rutabaga salad it is.
This salad is a wonderful quick snack. It’s light yet a bit filling, because there are beans in it. I made a big bowl of it and we ate it as a snack or served it with some warm food. I have a feeling it will be wonderful in wraps, too. The beans are pan-fried to crispy and curry gives them a beautiful golden color and a warm and spicy taste. They go so well with juicy rutabaga, spinach, tomatoes and crunchy pumpkin seeds. I also added some cold-pressed flax seed oil for some omega-3, so this meal is actually super healthy, too.
Preparation time: 10 minutes
Serves: a big bowl of salad, 6 – 8 people
Ingredients:
Salad:
- 4 ½ cup / 450 g peeled and coarsley grated rutabaga
- 3 handfuls of fresh spinach
- 10 cherry tomatoes
- 1 Tbsp cold-pressed flax seed oil or other oil
- ½ Tbsp apple cider vinegar or some lemon juice
- ½ tsp salt
- 3 Tbsp pumpkin seeds
Curried beans:
- 2 Tbsp oil
- 14 oz / 400 g canned beans (I used broad beans)
- ½ tsp salt
- 1 tsp curry powder
Directions:
Mix rutabaga with spinach, chopped tomatoes, oil, vinegar, salt and pumpkin seeds. I used my hands for this. Set the salad aside.
Heat up a pan. Add oil and drained and rinsed beans. Cook for a couple of minutes, until crispy. Add salt and curry powder. Cook for another minute. Remove the heat. Mix the beans into the salad or serve them ON the salad.