Roasted Acorn, Beet, Satsuma, Kale Salad with Almond Sesame dressing. Glutenfree Vegan Recipe

Roasted Acorn, Beet, Satsuma, Kale Salad with Almond Sesame dressing | Vegan Richa
Hmm, There arent many salads on the blog. I think it is probably because a, I dont like bowls of salads during meals and b, the salads we do eat are side salads and end up being put together really quickly and never photographed.:)

Meals usually are not a one pot or plate affair. Like an Indian meal, all other meals feel incomplete without some side additions. If I hand a balanced protein filled complete meal salad bowl to hubbs, he will look at me like… is that it? Give me some soup, some buttered bread rolls. some fries :). I had to use up some of the veggies from our CSA box. I had an acorn, some red beet, greens and loads of satsuma and minneola oranges. I roasted the beet and the acorn, and came up with this salad that we ate with some spicy Cauliflower potato patties. Mish mash of flavors, but thats how we roll.

You can use this dressing on satays, grilled tempeh/tofu, other asian salads, as a dip, or toss in some noodles and roasted veggies, or on a Pizza with mung bean sprouts, carrots, peppers and tempeh:). For a thick peanut sauce see Amber’s version here.

Salads on the blog
Spicy Tempeh with baby greens, cherry tomatoes.
Maple glazed Delicata squash, spinach with creamy Wasabi dressing.
Cauliflower Chard Carrot salad wraps with Mint thyme chutney.
Spinach and blackberry side salad with Chocolate Balsamic dressing.

Roast that acorn the same way I have been roasting the butternut and Kabocha.

Roast the beet. Chop it all up and put it in a bowl. 
Or arrange it, dress it and serve :) Yes, the dressing will start to look pink.

Roasted Acorn, Beet, Satsuma Salad with Almond Sesame dressing

Roasted Acorn, Roasted Beet, Satsuma Salad with Almond Sesame dressing
Allergy Information:Dairy, egg, corn, soy, yeast, gluten free.

Almond Sesame Sauce:
2 tablespoons ground raw almond
2 teaspoons ground white sesame seeds
1/2 cup coconut milk
2 teaspoons Sesame oil
1 teaspoon chickpea miso
1 clove of garlic
1 teaspoon minced ginger
1/2 teaspoon lemon juice
black pepper to taste
1/2 teaspoon raw sugar or maple syrup
red chili flakes or black pepper to taste
salt to taste

Lettuce, baby Kale, other greens chopped/torn
Roasted Beet sliced
Roasted Acorn chopped
Satsuma or other citrus fruit
salt and pepper

Add cooked chickpeas or other beans.
Add Walnuts, other nuts.
Add blackened Tempeh, Tofu or chopped grilled Chickpea Tofu cubes

Blend everything. Taste and adjust and keep ready.

To roast beet:
Wash and Peel the beet. Stab/pierce a couple of times with a sharp knife.
Wrap in aluminium foil and bake at 350 degrees F for 45 minutes to an hour. (an hour if baking 3-5 large beet. Wrap each beet separately)

To roast the Acorn.
Wash the squash. Stab it a couple of times.
Place on a baking tray and bake at 330 degrees F for 40-50 minutes or until  knife goes in easily.
Remove from the oven. Let cool for 15 minutes.
Slice and remove the seeds and inards.
Slice, chop or keep as is.

Chop up the greens, layer the roasted goods, satsuma slices, and top with a generous amount of dressing.

This salad is being shared at Ricki’s wellness weekend, Hearth and soul blog hop, glutenfree Fridays, Healthy Vegn Fridays

Infographic alert! heart healthy foods.. I see Acorn Squash and Almonds on there. score!

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  1. says

    back when i first started cooking, everything i made was a one plate/bowl meal. i couldn’t multi-task more than that. now, i almost try to challenge myself by making as many little plates as possible during dinner. sometimes it gets a little ridiculous.

    i love the idea of a warm salad with squash and beet. i think an almond dressing sounds delicious and perfect. what a great salad! this would definitely be a sufficient one bowl meal for me 😉

    • says

      its the indian food.. a bunch of thing son a plate instead of in one pot:) there are days when we do eat just a big bowl of noodles or millet.

  2. says

    What a beautifully colorful salad! My husband also prefers some sides with his salads like crusty bread, fries, or baked tofu. I like sides, but I can be happy with just salad alone. Although, during these cold winter months it’s nice to have something warm in the salad like you’ve done here.

  3. says

    Haha, I adore salads! The Fiance and I are just the opposite – if I can make a big healthy salad with protein, we are happy campers! That dressing sounds incredible, too, we’ll have to give that a try! :)

  4. says

    This sounds like my kind of salad- Full of bright, bold flavors, and of course delicious mix-ins! I never think to add fruits or sweet components to mine, but I’m always happily surprised at how well they seem to work in other leafy compositions. Maybe I should just take the plunge, especially while citrus are still in their prime.

  5. says

    Love the mix of colours! Ur right about salads, even I rarely post salads coz they are made in such a hurry and eaten up so quickly too 😛 But this salad looks wonderful… I would personally prefer some fresh mozarella or some cheese in this, but of course that would be non-vegan!

  6. says

    This is such a pretty salad! We are the same way with our meals – I never feel right unless there is something green and a side that goes along with dinner. I LOVE roasted beets and acorn squash, I have fallen in love with this Salad Richa!

  7. says

    What a simply beautiful salad! Love it! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tonight at 7:05 pm eastern time! Hope to see you there!

    Cindy from


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