Autumn Salads

Sometimes the changing season brings the challenge of what to eat.  Gone are the long salad days of summer, it’s way too cold for cucumber and lettuce but you still want something light and healthy that will also fill you up.  Try these two salads for a nice healthy autumn lunch full of flavour and keeping you on the right track with your vegetable intake.

 

Kale and Squash Salad

Ingredients:

  • Olive oil
  • Lemon juice
  • Curly kale
  • Squash
  • Quinoa
  • Pumpkin seeds
  • Cashew nuts
  • Tin of black olives in brine
  • Jar of artichoke hearts in olive oil

Method:

Dice the squash and put into a roasting tin with a good drizzle of olive oil.  Roast at 180C for 30 mins until soft.

Meanwhile, cook the quinoa as per the pack instructions, it usually takes about 15 minutes.

Lay out your pumpkin seeds and cashews on a baking tray and put in the oven for about 6-8 minutes until toasted (I use a timer as otherwise I tend to over cook them).

Take the hard stalks off the kale – easiest way is to fold the leaf in half and cut the stalk off that way.  Then tear or cut the leaf into bite size pieces.  Put it into your salad bowl and drizzle some olive oil and a pinch of salt over the kale and then rub the oil into the leaves with your hands to soften them.

Add the other ingredients to the bowl; your cooked quinoa, olives, artichoke hearts and nuts and seeds.  Add a little more olive oil and squeeze half a lemon over the bowl and then mix.

I haven’t put quantities above as you can make enough for one person for lunch or a huge bowl for 6…roughly per person I would say 3 stalks of kale, ¼ squash, 50g quinoa, tablespoon of pumpkin seeds, tablespoon of cashews, 8-10  olives and 2 artichoke hearts thinly sliced.

 

Autumn slaw

Ingredients:

  • ¼ cabbage – finely sliced
  • 2 carrots – grated
  • 1 celery stick – finely sliced
  • Small red onion – chopped in half and finely sliced

Dressing:

1 tbsp toasted sesame oil, 2 tbsp olive oil, 2 tbsp runny tahini paste, 2 tsp grainy mustard, 2 tsp apple cider vinegar, pinch of sea salt.

The best way to slice the cabbage, onion and celery so finely is to use a food processor.  Pop into a large bowl with the grated carrot and then add the dressing and mix thoroughly.

You could also add some finely chopped herbs such as basil or parsley or coriander to add some flavour.  I tried a bunch of finely chopped thai basil left over from making a curry and it really made it tasty.

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