Warm shallot and cavolo nero salad, topped with maple and pecan roasted carrots

Warm salads are without a question one of the most underrated dishes. On a mission to change that, Catherine from wecookvegan has created this beautiful composition of autumnal vegetables with a caramel-pecan dressing.

“If you wanted to up the protein content of this dish, just add chickpeas to the shallots. Oh, and any other roasted veggies like butternut squash or sweet potatoes work well in this salad, too” she says. All of the above, please!



Maple & Pecan Roasted Rainbow Carrots:

  • 1 Bunch of rainbow carrots (about 9-10 small to medium carrots), rinsed and tops removed

  • 1-2 tbsp Oil

  • 1-2 tbsp Maple syrup

  • Handful of pecan nuts 

Caramelised Shallots:

  • 6-7 Shallots, peeled and sliced

  • 1 tsp Butter or oil

  • 1-2 tsp Sugar

  • Salt and pepper to taste

  • 200g Cavolo nero, rinsed and remove any tough/thick stems and roughly chopped


  • Preheat your oven to 180 degrees.

  • Place your carrots in a roasting tin and toss them in oil and a pinch of salt. Pop them in the oven to roast for about 40 minutes.

  • After 20 minutes, add the maple syrup to the roasting tin and toss the carrots to ensure they are evenly coated.

  • In a pan on a medium heat, add the butter and sliced shallots. Allow them to soften for a few minutes and then sprinkle on the sugar, salt and pepper.

  • Stir the shallots for another couple of minutes until they are evenly browned. Turn down the heat and pop a lid on the pan and allow them to cook for a further 10 minutes until they are nice and soft. Give them a quick stir every few minutes.

  • About 8 minutes before the carrots are done, add in the pecan nuts and give them one last toss.

  • While the carrots finish cooking, add the cavolo nero to the caramelised shallots and allow to slowly wilt over a low to medium heat. Add a pinch of salt and pepper if you’d like.   

  • Serve the cavolo nero and caramelised shallots warm, topped with the maple carrots from the oven. Drizzle with the remaining maple sauce and pecans from the roasting tin.

Happy cooking!


Thanks to to Catherine from wecookvegan for the recipe!

How long have you been cooking: I really got into cooking about 3-4 years ago

Cooking style: Putting a plant-based twist on traditionally non-vegan food, especially my childhood favourites!

Favourite cooking method: Always roasted!

Favourite vegetable: This definitely changes on a weekly basis but recently it's been charred sweetcorn (and avocado always!)

Find Catherine at @wecookvegan and www.wecookvegan.com.

Oddbox Team