Dill Pickle Salad Dressing (Meal Prep)
A high-protein, fiber-rich meal prep salad with a creamy dill pickle dressing. Packed with lentils, quinoa, roasted vegetables, and candied cashews for a delicious crunch.
Servings
Ingredients
Salad Base
- 17.5 oz beetroot peeled and chopped into small cubes
- 10.5 oz pumpkin peeled and chopped into small cubes
- 1 tbsp olive oil
- 2.25 cups cooked lentils
- 1 cup cooked quinoa
- 3 cups rocket
Candied Cashews
- 3 tbsp raw cashews
- 1 tbsp maple syrup
- ¼ tsp chili powder
Dill Pickle Dressing
- 1 cup dairy-free yogurt soy yogurt used
- ⅓ cup pickles
- 1 tbsp pickle juice
- ½ cup fresh dill
- 1 clove garlic peeled
- ¼ tsp sea salt flakes
- 3 tbsp hemp seeds
- 1 tbsp wholegrain mustard
Instructions
- Preheat the oven to 200C (400F).
- Prepare the vegetables: On a large baking tray lined with baking paper, add the beetroot, pumpkin, and olive oil. Toss to coat the vegetables evenly, then bake on the middle rack of the oven for 30 minutes. Allow the vegetables to cool before adding them to meal prep containers to prevent the greens from wilting.
- Prepare the candied cashews: In a small oven-safe ramekin lined with baking paper, add the cashews, maple syrup, and chili powder. Bake on the lower rack of the oven for 10 minutes. Allow to cool, then roughly chop the cashews.
- Prepare the dressing: In a blender, combine the yogurt, pickles, pickle juice, dill, garlic, sea salt flakes, hemp seeds, and mustard. Blend until perfectly smooth.
- Divide the dressing between three bowls, followed by the lentils, quinoa, baked vegetables, rocket, and candied cashews. Enjoy!
Video
Notes
Sweetness of yogurt can vary, so you might want to add a dash of maple syrup to adjust the dressing to taste.
Nutritional Information - Per Serving
Calories 590kcal | Carbohydrates 61g | Protein 32g | Fat 19g | Sodium 626mg | Fiber 17g | Vitamin A 459IU | Vitamin C 27mg | Calcium 263mg | Iron 10mg