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A warm winter vegan salad recipe with crunchy fresh veggies, plant based chicken tenders and a spiced sesame orange salad dressing. A totally delicious but easy vegan lunch idea. Recipe on thecookandhim.com | #vegansaladrecipes #vegansaladdressing #saladrecipes #meatlessmeal #plantbasedrecipes

Winter Salad with 'Chicken' and Orange Sesame Dressing

Prep: 15 mins | Cook: 40 mins | Total: 55 mins | Quantity: 2 servings

Ingredients

Salad ingredients:

  • 8 new potatoes (or 1 large potato)
  • drizzle of oil
  • 1/2 teaspoon dried sage (sub with thyme, rosemary or oregano or use a combination/herb mix)
  • large pinch each of salt and pepper
  • 1 pack Tindle plant based chicken tenders
  • 1 orange
  • handful of walnuts
  • 1 tablespoon pumpkin seeds
  • 1/4 of a red cabbage
  • couple of handfuls of salad leaves
  • 1 avocado

Dressing ingredients:

  • 2 teaspoons sesame oil
  • 1/2 teaspoon chilli oil
  • 2 teaspoons rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon agave or maple syrup
  • 1 teaspoon sesame seeds
  • pinch each of salt and pepper

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Cut the potatoes into wedges and put on a baking tray. Drizzle with a little oil then scatter over the dried herb(s) and salt and pepper. Toss the potatoes with the seasonings then roast for 35-40 minutes until crisp and golden
  3. For the last 15 minutes of cooking the potato wedges (or according to packet instructions) pop the vegan chicken in the oven too
  4. While they're cooking grate the zest from half the orange and put into an clean jam jar. Segment the orange (see post for link to video for how to do this) then squeeze any juice from the membrane left into the jam jar
  5. Add the remainder of the dressing ingredients to the jam jar, put the lid on and shake to mix well
  6. Toast the nuts and seeds in a dry frying pan over a medium heat for a few minutes, tossing the pan frequently until they're golden and toasted
  7. Shred the cabbage and put into a large bowl. Tear the lettuce if using larger leaves and add to the bowl with the orange segments, diced avocado and toasted nuts and seeds
  8. Add the cooked potatoes to the bowl and most of the dressing, toss everything together and transfer to serving bowls
  9. Cut the chicken tenders in half and place on top of the salad. Drizzle over the remaining dressing and serve immediately

Recipe by The Cook & Him at https://thecookandhim.com/recipes/winter-salad-with-orange-sesame-dressing/