Gourmet Vegetable Salad with Microgreens & Nut Crunch

This isn’t your average salad. This is texture, balance, and flavor layered on a plate. Roasted golden veggies meet crisp microgreens, tossed with fresh herbs and topped with a savage nut crunch. Light, clean, but packed with the kind of flavor that makes you question why you ever settled for boring greens. Perfect for anyone chasing energy, lean fuel, and a plate that performs as good as it looks.

Ingredients (Serves 2)

Veg & Greens:

• 1 small sweet potato or pumpkin, peeled and cubed
• Olive oil, for roasting
• Sea salt and cracked black pepper
• 2 handfuls mixed salad greens (baby spinach, arugula, etc.)
• 1 handful microgreens (radish, beetroot, or mixed)
• 1 small tomato, cut into wedges
• Fresh coriander/cilantro leaves (optional)

Nut Crunch:

• 2 tablespoons roasted peanuts or cashews, roughly chopped
• Pinch of sea salt

Simple Dressing:

• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon honey (or maple syrup for vegan)
• Salt and pepper to taste

Method

1. Roast the Veg

• Toss the sweet potato or pumpkin cubes with olive oil, salt, and pepper.
• Roast at 200°C / 400°F for 20–25 minutes until caramelized at the edges and tender inside.

2. Make the Crunch

• Lightly crush roasted peanuts or cashews. Add a pinch of salt. Set aside.

3. Whisk the Dressing

• Combine olive oil, lemon juice, and honey. Add a small pinch of salt and a crack of pepper. Whisk until glossy.

4. Build the Plate

• Lay down the salad greens carefully.
• Scatter the roasted veg evenly.
• Add the tomato wedges.
• Top with microgreens and fresh herbs.
• Sprinkle the nut crunch over everything.

Finish
Drizzle the dressing sparingly so it complements, not overwhelms. Finish with a final crack of black pepper.

Chef’s Tip

This is where clean eating meets real flavor. Don’t over-dress it. Don’t overload it. Let the veg speak, let the greens pop, and let that crunch finish the story.