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Turnip and leek salad recipe

Combining earthy veg with a tangy tomato vinaigrette, this dish is quick, easy and absolutely delicious!

Putting a seasonal twist on your classic salad recipe, it’s the perfect way to use up the groceries in your HeroGo box.

Easy to adapt with any leftover veggies you have at home, it’s great on its own or alongside some protein like chickpeas or grilled chicken.

Have a go and don’t forget to share a photo to @herogomena with #herogolife.


Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4 people


150g leeks, sliced

200g turnips, peeled & cubed

100g red cabbage, thinly sliced

150g beetroot, peeled & diced

200g butternut squash, peeled & cubed

150g bell pepper, sliced

50g spring onions, diced

100g broccoli florets

300g tomatoes, halved

Mixed lettuce leaves, as much as you like

45ml balsamic vinegar

30ml olive oil

1 clove of garlic, minced

5g Dijon mustard

Salt & pepper, to taste


  1. Preheat the oven to 200°C.

  2. Put the leeks, turnips, red cabbage, beetroot, squash, bell pepper, spring onion, broccoli with 150g of tomatoes in a large bowl. 

  3. Drizzle with oil and seasoning, then toss everything well so the veg is coated.

  4. Line a tray with baking paper then spread the veg on it.

  5. Roast for 25 to 30 minutes, turning halfway through, until the veg is tender and starting to caramelise.

  6. In the meantime, make the vinaigrette by blending 150g tomatoes with balsamic vinegar, oil, garlic, mustard and seasoning until smooth.

  7. Put your mixed lettuce on a serving plate then add the veg once cooked.

  8. Drizzle with the vinaigrette, toss gently and serve immediately.


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