This parsnip and tofu vegan winter salad is an easy side dish idea that’s packed full of amazing flavours and lots of vegetables, like carrots, tomatoes and spinach. Served with a simple yoghurt dressing. Gluten-free and oil-free.
I just love turning festive flavours into salads! Side dishes are far from the only thing vegans can eat on Christmas Day, but vegan side dishes definitely do not have to be boring and flavourless. Sure, classic Brussels sprouts and roast potatoes are fun. But so is a winter salad with parsnips, pomegranate seeds and a herby yoghurt dressing. Yum!
After creating a couple of cosy dishes that could be a wonderful main course on Christmas Day, such as jackfruit pot pie and lentil loaf, I wanted to make a side dish that’s full of different flavours and textures, as well as great for everyone regardless of their dietary requirements.
At the time that I’m writing this, it’s actually Christmas Eve, and I still haven’t wrapped any of my presents. So, this dish is perfect if you want some last minute Christmas inspiration. However, it’s also great for New Year’s eve and any special occasion that requires impressing both vegans and non-vegans.
About this vegan winter salad
I’m obsessed with all the flavours going on in this salad. I know I say all the time that boring salads are SO out of vogue, and this one really goes to prove my point. But, another brilliant fact is that it doesn’t involve complicated preparation. You can throw it together at the last minute and still end up with a brilliant salad that’s great either as a main course or a side dish.
The star ingredient, in my opinion, is the roasted parsnip. It’s glazed with maple syrup and sprinkled with a pinch of salt, adding a wonderful finishing touch to this winter salad. Although, I had a hard time not eating all of it on its own because it really is that tasty!
I also added some crumbled tofu to replicate a crumbled feta cheese texture, but if you don’t like tofu you can crumble in some homemade baked cashew cheese instead!
Then, for a hint of sweetness, I added a good amount of pomegranate seeds. Pomegranate is a great fruit that’s in season during the winter, and can be used in both sweet and savoury dishes. It goes well with the flavour of the mild yoghurt and herb dressing, which requires just a few simple ingredients. The end result will keep everyone coming back for seconds!
This vegan winter salad is
- Great for special occasions
- Made with lots of vegetables
- Easy and quick
- A really great way to eat more salad!
If you want to make this ahead of time, do not add the dressing straight away as that does not keep well in the fridge for more than a few hours. Simply stir it in when you are ready to serve.
How to make a vegan winter salad
First, preheat the oven to 150 degrees C/300 degrees F. Chop the parsnip into thin slices, glaze it with maple syrup and sprinkle some coarse sea salt on each side. Roast in the oven for 7-10 minutes, watching carefully to make sure it doesn’t burn.
Meanwhile, cook the broccoli in a saucepan for around 4-5 minutes, until soft. At the same time, crumble the tofu in a bowl using your hands, mixing it with tamari, cumin and black pepper. Transfer to a non-stick frying pan and cook for around 5 minutes, stirring frequently.
Once the tofu and broccoli are ready, transfer them to a large mixing bowl, also adding tomatoes, carrots and fresh greens. To make the dressing, stir together soy yoghurt, salt, fresh chopped dill and fresh chopped coriander. When you are ready to serve, add the dressing to the salad, stirring everything together well, add the pomegranate seeds and place the parsnip on top.
Other yummy vegan salad recipes
- Winter black bean salad with rice and kale
- Chickpea quinoa salad with pumpkin
- Maple butternut squash autumn salad bowl
- Pasta salad with beetroot and lentils
- Cold spaghetti salad with balsamic tofu
Let me know in the comments – what’s your favourite salad to eat in the winter? If you give this vegan winter salad a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations.
Parsnip And Tofu Vegan Winter Salad (Gluten-free)
- 1 large parsnip
- 1 tbsp maple syrup
- 1/2 tsp pink Himalayan salt
- 7 oz Tenderstem broccoli
- 140 g extra firm tofu
- 1 tbsp tamari
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 5 oz tomatoes chopped
- 1 large carrot chopped into ribbons
- 2.5 cups spinach and/or arugula
For the dressing
- 1/2 cup soy yoghurt
- 1/2 tsp salt or to taste
- 2 tbsp fresh dill chopped
- 2 tbsp fresh coriander chopped
- Preheat the oven to 150 degrees C/300 degrees F. Chop the parsnip into thin slices, glaze it with maple syrup and sprinkle some pink Himalayan salt on each side. Watching carefully to make sure it doesn't burn, roast in the oven for 7-10 minutes.
- Meanwhile, cook the broccoli in a saucepan for around 4-5 minutes, until soft.
- At the same time, crumble the tofu in a bowl using your hands, mixing it with tamari, cumin and black pepper. Transfer to a non-stick frying pan and cook for around 5 minutes, stirring frequently.
- To make the dressing, stir together soy yoghurt, salt, dill and coriander.
- Once the tofu and broccoli are ready, transfer them to a large mixing bowl, also adding tomatoes, carrots and spinach. When you are ready to serve, add the dressing to the salad, stirring everything together well, add the pomegranate seeds and place the parsnip on top.