
16 Jun Winter Salad
Pumpkin is a much loved winter vegetable, with a maple syrup and almond butter dressing this is a weekend lunch option that serves four.
INGREDIENTS:
3 cups pre cooked quinoa
3 large kale leaves
1/2 small pumpkin
1 bunch asparagus
1/2 cup pomegranate seeds
1/2 cup pecan slices
Dressing
2 tablespoons almond butter
3 tablespoons olive oil
1/3 cup lemon juice
1/3 cup maple syrup
METHOD:
- Pre heat oven to 180 degrees Celsius.
- Wash and slice pumpkin into eight slices.
- Keep skin on as this adds to the flavour.
- Mix dressing ingredients together in a heavy bottomed pot.
- Warm all ingredients and use a whisk to mix into a dressing, this should take less than a minute, do not allow ingredients to boil.
- Put three cups of quinoa in a mixing bowl. ( the quinoa should be pre-cooked, I usually have some in the fridge as part of weekly food prep)
- Measure 1/3 cup of dressing and pour over the quinoa and mix through, place to one side.
- Pour a little dressing on the base of your baking pan.
- Place the pumpkin in the pan and cover with the remainder of the dressing.
- Put pumpkin in the oven for 35 minutes, after 35 minutes turn pumpkin slices over and roast for another 10-15 minutes till well cooked through.
- While pumpkin is cooking finely slice up the kale leaves, remove the inner stalks.
- Lightly steam for around three minutes.
- Remove from heat and blanch in iced water.
- Drain, then remove excess moisture with a paper towel.
- Add to quinoa.
- Wash asparagus, slice in half, long ways, to create spears.
- Lightly steam, around 5 minutes.
- Remove from heat and blanch in iced water.
- Drain, remove excess water with a paper towel and place to one side.
- Add pomegranate seeds to quinoa mixture.
- Add sliced pecans to quinoa mixture.
- Mix well and place on serving plate.
- Arrange asparagus spears on top.
- Once pumpkin is cooked remove from oven allow to cool slightly.
- Place warm on bed of quinoa and vegetables.
- Drizzle remaining caramelised pan juices over pumpkin and serve.
Left overs will keep in the fridge for your next days lunch. You could add a bed of salad greens if you want to extend this meal and serve it with some crusty fresh bread.
Recipe by Catherine Carr
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