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Winter Harvest Salad

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes +
  • Total Time: 45 minutes+
  • Yield: 4 1x
  • Category: Light Meal
  • Cuisine: Salad

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Ingredients

1 head cauliflower
2 sweet potatoes
2 large beetroots
1 tablespoon olive oil
¼ cup fresh mixed herbs
1 large green apple
½ cup cherry tomatoes, halved
2 tablespoons of mixed seeds (pumpkin, flaxseed & sunflower)
2 handfuls of mixed baby greens (watercress, rocket, spinach)

Parsley and Mint Dressing:
½ cup parsley, minced
½ cup mint, chopped
1 small clove garlic, minced
⅔ cup olive oil
Juice of one lemon
1 teaspoon honey (optional)
Himalayan salt and pepper to taste


Instructions

  1. Pre-boil beetroots. Once cooked remove skins and cube.
  2. Preheat the oven to 220 C. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other herbs of your choice. Do the same with the beetroots an either place them to a separate corner of the tray or use a separate tray to stop the color from running on the other veggies.
  3. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden and tender, remove from oven and set aside.
  4. While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple, and tomatoes and set aside.
  5. When the vegetables are done, toss everything except beets together. Once it is well combined, gently fold in the beets and serve warm.

Winter Harvest Salad

Winter Harvest Salad

Winter Harvest Salad


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