Warm vegan vegetable salad with Teriyaki sesame dressing

Total time40 mins

20 minspreparation time

20 minscooking time

Ingredients

4 portion(s)

small pumpkin (400 g)

sprigs rosemary

3 tbsp

olive oil

1 pinch

of paprika

200 g

brussels sprouts

celery (medium)

carrots (large)

125 g

salad leaves

4 tbsp

cranberry sauce

For the dressing:

10 tbsp

Kikkoman Teriyaki Sauce with Toasted Sesame

6 tbsp

olive oil

1 dash

of water

1 pinch

of pepper

2 tsp

sesame seeds {optional}

Preparation

Step 1

Preheat the oven to 200 degrees. Wash the pumpkin and peel it (it depends on which type of pumpkin you have, some of them don’t need to be peeled).

Step 2

Cut the pumpkin in halves and then into thick slices for the fries. Put the pumpkin slices in a bowl and blend them with paprika and olive oil. Put baking paper onto a baking tray and bake the pumpkin fries in the preheated oven for 18 to 20 minutes.

Step 3

Clean the brussels sprouts and cut it crosswise. Clean the celery and cut it into small pieces. Clean and peel the carrots and cut them into slices. Blanch the carrots, the celery and the brussels sprouts in salted water.

Step 4

For the dressing: dry-fry the sesame seeds briefly in a pan. Mix it with the Teriyaki sesame sauce and the other ingredients.

Step 5

Serve the salad on plates with the warm vegetables. Drizzle the salad with the dressing and garnish the dish with a little cranberry sauce.

Recipe-ID: 440

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!

Featured product in this recipe

Kikkoman Teriyaki Sauce with Toasted Sesame