Roasted Root Veg and Cranberry Winter Salad
with Fig Jam Dressing, Cheese and Brussels Sprouts
Bring the best of the slopes to your table with our recipes inspired by Alpine cuisine and the feasts served après-ski! Our Roasted Root Veg and Cranberry Winter Salad is brimming with seasonal veg and festive flavours, with a sticky fig jam dressing to tie it all together.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Oregano
1 unit(s)
Red Onion
2 unit(s)
Purple Carrot
200 grams
Brussels Sprouts
30 grams
Dried Cranberries
2 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
80 grams
Fig Jam
100 grams
Chopped Kale
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2 tbsp
Water for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve and peel the red onion, then cut each half into 4 wedges.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots and onion wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
While everything roasts, trim the Brussels sprouts and halve through the root.
Roughly chop the cranberries.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the garlic and cook for 1 min.
Add the balsamic vinegar and cook until reduced by half, then add the fig jam and water for the dressing (see pantry for amount). Season with salt and pepper.
Bring to the boil and simmer until thickened, 4-5 mins. Add a splash of water if you feel it needs it.
Transfer to a large bowl, then set your dressing aside.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.
Once browned, add a splash of water to the sprouts and immediately cover with a lid or some foil. Allow to cook until tender, 4-5 mins. Remove from the heat.
When the carrots and onion are soft, remove from the oven, lay the kale on top, drizzle with oil and sprinkle over half the hard Italian style cheese. Bake until crispy and melted, 4-5 mins.
When everything's ready, add the roasted potatoes, carrot, onion and kale to the bowl of fig dressing. Season with salt and pepper. Toss to combine well.
Share the salad between your serving bowls.
Sprinkle over the remaining cheese and scatter over the cranberries to finish.
Enjoy!
