Oh the irony! I’ve been trying to get this recipe for a truly delicious and nutritious winter salad up on the blog since I made it ages ago, and finally manage it on the first day of Spring. I’m sorry. Busyness is my excuse. That’s not much of an excuse really is it?
Anyway, I was in my lovely local greengrocers, Toscano’s, as I am almost every day, when I became somewhat obsessed with purple vegetables. Honestly, I was planning some kind of a roast vegetable salad, and I’d just popped in to get something to go with the left-over roasted sweet potato from the previous evening’s dinner. A lovely bunch of baby beetroots was soon joined by gorgeous purple carrots, red onions and then, (sharp intake of breath) early figs from Queensland! Suddenly dinner was a bit luxe, Winter Salad I do believe, and fast becoming a photo op.
OK it’s corny, but I photographically dined out on all this splendid produce. I hope you like looking at food photos, because there’s a lot of them before you get to the recipe.
Scroll on, those of you who have the patience. You will be rewarded by a recipe eventually.
Notes
Gluten free
Ingredients
- 1 bunch baby beetroots
- 1 bunch baby carrots
- 2 red onions
- 3 fresh ripe figs - failing that, I reckon blood oranges might be good
- Mixed salad leaves, enough for 4 people - I used baby kale, roquette and some kind of micro greens
- 2 tblsp pine nuts
- 2 tblsp pepitas (pumpkin seeds)
- 100g soft, mild goats cheese
- Red wine vinegar
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- Salt flakes
- Olive oil - for roasting
- Extra virgin olive oil
- Balsamic vinegar
Instructions
- Wash and trim the beetroots and carrots, cutting any larger ones into smaller pieces.
- Peel the red onions and cut each into 8 wedges.
- Toss the prepared veg in olive oil and a splash of red wine vinegar and sprinkle with salt flakes, fennel and cumin seeds in a roasting pan or sheet, ensuring that you don't crowd the pan. Use 2 if needs be. Cover the pans with foil.
- Roast in a pre-heated oven at around 220C fan forced, for 20 minutes, then remove the foil, move the veg around and roast for a further 20 minutes uncovered.
- You are aiming for brown and slightly caramelised,but it depends on your oven and how crispy you like your roasties.
- Set aside to cool.
- You could do this stage up to a day in advance.
- Toast the pine nuts and pepitas in a dry pan over medium heat, moving them about until they start to brown and become fragrant. Take care not to burn. Set aside to cool.
- Wash and trim the salad leaves and arrange on a large platter.
- Arrange the roasted vegetables on top and dot with crumbled goats cheese.
- Dress with a vinaigrette made with the extra virgin olive oil and balsamic vinegar.
- Scatter over the toasted nuts and seeds.
- Top with fresh figs cut into 8 wedges.
- Enjoy, whilst basking in the admiration of your dinner guests.
This salad was seriously so good, and healthy too. It’s always a bonus when food that’s good looking packs a punch in the health stakes. I don’t think we need to keep it just for winter, do you? Let me know if you make this.
I’m always after a new salad recipe. It still feels like Winter so this is perfect!
It does still feel more like winter than ever, doesn’t it! Hope you enjoy the salad.
The salad looks amazing! And your photos are so beautiful.
Thanks, Collette!
Wow. What a great salad Therese. Will have to book mark this one to try. Always looking for new salad ideas. Thanks for sharing and great to connect via Blog with Pip. Lorelle :)
Thanks, Lorelle. Hope you make it and enjoy it. Always great to connect with other Pipsters!
This looks divine, Therese! Don’t mind the extra food photos at all!
Thanks Carolyn!
It looks lush T! I’m going to give it a go (not sure my lot will like it, but I can always eat it over 3 days!). Beautiful photos too X
May have too much vinegar and green things for your lot :)