Featuring premium meat alternatives as your vegan protein source, this salad proves that plant-based eating can be both nourishing and incredibly satisfying.
INGREDIENTS
Marinade
1 tsp olive oil
1 tsp Herbes de Provence
1 SWAP filet
Salt, pepper
Roasted sweet potato
100 g sweet potato
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp cumin
Salt
Vinaigrette
1 tbsp olive oil
1 tbsp vinegar
1 tsp mustard
Salt, pepper
Salad
100 g baby spinach
1/2 red apple
50 g vegan feta
1 handful pecans
1 tbsp pomegranate seeds
DIRECTIONS
- In a bowl, mix the olive oil, Herbes de Provence, a pinch of salt, and freshly ground pepper. Drizzle the marinade over the SWAP filet, massage gently, and refrigerate for 30 minutes.
- Preheat the oven to 200°C (400°F). Wash and dry the sweet potato. Cut into cubes and place in a bowl. Drizzle with olive oil, then add paprika, cumin, and salt. Toss to coat evenly.
- Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast for 20–25 minutes, stirring halfway through, until golden and tender.
- Prepare the vinaigrette: combine all ingredients in a small bowl and whisk until emulsified.
- Heat a drizzle of olive oil in a pan over medium-high heat. Add the vegan chicken filet and grill for about 4 minutes per side, until nicely browned.
- Rinse the baby spinach. Slice the apple. Cut the grilled SWAP filet into cubes.
- In a large shallow bowl, toss the baby spinach with a few tablespoons of vinaigrette. Top with the SWAP filet cubes, apple slices, crumbled feta, pecans, and pomegranate seeds. Drizzle with more vinaigrette.
This salad with vegan chicken is the perfect autumn meal—packed with seasonal flavors, colorful ingredients, and satisfying meat alternatives that make it a complete, protein-rich dish! 🥗🍁