Eating healthy doesn’t have to be boring! I love this high fiber winter salad because it’s tasty, warm, and really good for your gut. It’s full of roasted veggies, chickpeas, and crunchy toppings. Plus, it’s super simple to make.
👩🍳 Method:
Prep the Veggies:
To start, wash, peel, and chop the sweet potato, beetroot, and red onion into small cubes. Try to make the pieces about the same size so they cook evenly. This helps them roast properly and keeps the texture just right. Set them aside in a large bowl once they’re all chopped.
Season and Mix:
Next, add the drained chickpeas to the bowl with the chopped vegetables. Sprinkle everything with oregano, salt, paprika, and garlic powder. Then drizzle a little olive oil over the top. Now use your hands to gently mix everything together. This step is important using your hands helps coat each veggie and chickpea evenly with the spices and oil. It makes sure every bite is full of flavor.
Roast:
Line a baking tray with baking paper (this helps with cleanup and keeps the veggies from sticking). Spread the seasoned veggies and chickpeas evenly across the tray. Make sure they’re in a single layer this lets them roast instead of steam. Put the tray in a preheated oven at 200°C (390°F) and roast for about 25 minutes. When the veggies are soft and slightly crispy on the edges, take them out of the oven and let them cool down fully. This cooling step is key if they’re too warm, the salad can become soggy when you mix everything together.
Make the Dressing:
While the veggies are cooling, prepare the salad dressing. In a small bowl, combine two tablespoons of extra virgin olive oil, one teaspoon of honey, half a teaspoon of salt, and the juice from one-quarter of a lemon. Mix it well with a spoon or whisk until smooth. This dressing is light and tangy, which pairs perfectly with the sweetness of the roasted veggies.
Assemble the Salad:
Once the roasted ingredients are completely cool, it’s time to build your salad. In a large serving bowl, add the roasted sweet potato, beetroot, onion, and chickpeas. Then sprinkle on your toppings: a handful of chopped parsley for freshness, chopped walnuts for crunch, and pomegranate seeds for a juicy pop of flavor. Finally, pour the dressing over everything and gently toss the salad until all the ingredients are evenly coated.
🧰 Necessary Tools
- A baking tray
- Baking paper (optional but helpful)
- A sharp knife
- A big bowl for mixing
- Measuring spoons
- A small bowl for the dressing
High Fiber Salad Recipes 🥗 A colorful, cozy salad to kick off the year feeling great!
Cuisine: Mediterranean, Middle Eastern, IndianDifficulty: Easy1
servings10
minutes25
minutes35
minutesIngredients
1 large sweet potato
1 large beetroot
1 red onion
1/2 can chickpeas, drained
1/2 tsp oregano
1/2 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
Olive oil
For the dressing:
2 tbsp extra virgin olive oil
1 tsp honey
1/2 tsp salt
Juice from 1/4 of a lemon
Toppings:
A handful of chopped parsley
30g chopped walnuts
2 tbsp pomegranate seeds
Directions
- Prep the veggies – Peel and cut the sweet potato, beetroot, and red onion into cubes.
- Season and mix – Add the veggies and chickpeas to a baking tray. Sprinkle oregano, salt, paprika, and garlic powder. Drizzle with olive oil. Use your hands to mix everything so it’s well coated.
- Roast – Bake in a preheated oven at 200°C (390°F) for 25 minutes. Let the vegetables cool down after baking.
- Make the dressing – Mix olive oil, honey, lemon juice, and salt in a small bowl.
- Assemble the salad – In a bowl, add the roasted veggies, then top with parsley, walnuts, and pomegranate seeds. Pour the dressing on top and mix everything together.
Notes
- Make sure to cut the veggies into even sizes so they cook at the same rate.
- Don’t overcrowd the baking tray or the veggies might steam instead of roast.
- Let the veggies cool completely before adding the toppings, or the salad might turn soggy.
🍽️ Serving Suggestions
- Great as a warm lunch on chilly days
- Add grilled chicken or tofu for extra protein
- Serve over greens like arugula or spinach
- Tastes awesome with a slice of sourdough bread
🤓 Fun Fact
Did you know your gut loves fiber? Fiber helps your stomach stay happy and keeps your digestion moving smoothly. Eating different types of plants (like in this salad) helps your gut grow “good bacteria.”
📝 Conclusion
This high fiber winter salad is simple, cozy, and packed with goodness. I love how it mixes sweet, crunchy, and fresh flavors all in one bowl. It’s a great way to eat more plants, feel full, and give your gut a boost. Try it out and make it your own by swapping in your favorite roasted veggies!
