Vegan rutabaga salad with curried beans

I have the best Christmas dessert recipe (seriously, the best!) coming to you on Saturday, but first let's eat some salad! To be honest, I have a little vegan beef with the word "rutabaga". "Turnip" sounds much cuter, but it's not the vegetable I used in this salad. They are both similar yet different. So rutabaga salad it is.

This salad is a wonderful quick snack. It's light yet a bit filling, because there are beans in it. I made a big bowl of it and we ate it as a snack or served it with some warm food. I have a feeling it will be wonderful in wraps, too. The beans are pan-fried to crispy and curry gives them a beautiful golden color and a warm and spicy taste. They go so well with juicy rutabaga, spinach, tomatoes and crunchy pumpkin seeds. I also added some cold-pressed flax seed oil for some omega-3, so this meal is actually super healthy, too. 

Preparation time: 10 minutes

Serves: a big bowl of salad, 6 - 8 people



  • 4 ½ cup / 450 g peeled and coarsley grated rutabaga
  • 3 handfuls of fresh spinach
  • 10 cherry tomatoes
  • 1 Tbsp cold-pressed flax seed oil or other oil
  • ½ Tbsp apple cider vinegar or some lemon juice
  • ½ tsp salt
  • 3 Tbsp pumpkin seeds

Curried beans:

  • 2 Tbsp oil
  • 14 oz / 400 g canned beans (I used broad beans)
  • ½ tsp salt
  • 1 tsp curry powder


Mix rutabaga with spinach, chopped tomatoes, oil, vinegar, salt and pumpkin seeds. I used my hands for this. Set the salad aside.

Heat up a pan. Add oil and drained and rinsed beans. Cook for a couple of minutes, until crispy. Add salt and curry powder. Cook for another minute. Remove the heat. Mix the beans into the salad or serve them ON the salad.