@emthenutritionist: Autumn Glow Prep Salad I absolutely love a salad I can prep, wont go soggy and takes just as good on day 3 as day 1. this is one of my favourites, my autumn glow salad with miso honey roasted carrots, salty feta and the most addictive tahini dressing. One that will go on repeat! Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
approx 485 kcal, ~35g protein Ingredients * 4 carrots, cut into thin diagonal slices * 2 small red onions (or 1 large), cut into wedges * 1 tbsp miso paste * 1 tbsp honey * 1 tbsp olive oil * Salt and black pepper
 Salad base * 1 x 400g tin chickpeas, drained and rinsed * 30g fresh parsley, chopped * 100g feta, crumbled * 4 tbsp pomegranate seeds * 300g cooked shredded chicken (or swap for salmon, roasted tofu, halloumi, or boiled eggs) * Optional: chilli flakes
 Tahini dressing * 2 tbsp tahini * 3 tbsp natural yoghurt * Juice of ½ lemon * 1 tsp honey * 1 tsp miso paste * ¼ tsp garlic granules * Salt and black pepper * 1–2 tbsp water, to loosen Preheat the oven to 200°C (fan). Toss the carrots and onions with the miso, honey, olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender. Whisk together the tahini, yoghurt, lemon juice, honey, miso, garlic granules, salt, and pepper, loosening with water until creamy and pourable. In a large bowl, combine the chickpeas, parsley, feta, and pomegranate seeds. Add the roasted carrots and onions and gently toss. Top with shredded chicken, drizzle with dressing, and finish with chilli flakes if using. Make ahead The salad (without dressing) keeps well in the fridge for up to 3 days. Store the tahini dressing separately in a sealed jar and drizzle just before serving. #healthyrecipes #salad

Emily English

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Region: GB

Thursday 02 October 2025 10:06:11 GMT