Squash and beetroot with cranberry and walnut on a herby watercress salad | The Vegan Society
This dish can be prepared the day before. Just store the different vegetables separately in the fridge. Take them out an hour or so before you want to serve so they are at room temperature. .
Ingredients
- 250g squash – peeled and cubed
- 250g beetroot cut into cubes
- 50g small stalks of watercress
- 4 fresh sage leaves finely chopped
- 1 tbsp of chopped fresh thyme
- 50g crushed walnuts
- 30g dried cranberries, preferably sugar-free
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