warm autumn salad [pumpkin, lentil & feta]

This salad is really quick and easy and makes a meal out of things that you probably already have in your fridge & pantry - making it the perfect 20 min meal for busy mums! 

I've made this salad on our yoga retreats, and countless variations at home - and once you try it - you'll know why.

It's quick & easy.

It looks & tastes amazing.

Even meat eaters will love this healthy vegetarian option.

 

Ingredients:

1) Root Vegetable Roasted ~ choose 1-2 of the following: Pumpkin / Beetroot / Potato / Red Sweet Potato

2) A Vegetarian Protein ~ choose from steamed rice, cooked blue or green lentils, quinoa or pearl cous cous

3) Greens & Garnish ~ choose from handpicked rocket, mesculan or english spinach leaves

4) Optional Creamy Zing ~ choose from crumbled feta, grilled haloumi, ricotta

5) Dressing to taste (see below for options)

 

how to make:

For those of your that are perfectionists - LET IT GO! I don't have exact quanities - and that's a good way to start to get playful in the kitchen and adjust quantities based on your family, taste-buds and creativity :-)

1. Roast your vegetables in a preheated oven for around 30 mins at 200 degrees celcius

As a guide - for a family of four I would choose 1-2 of the following root vegetables:

1/2 kent pumpkin sliced into crescents

2 large beets

2 large red sweet potatoes

2. While your veges are roasting cook up your grains or pulses. In this recipe I used blue lentils - green or brown also work well. Do not use red lentils or you will have a plate of mush. Alternatively you could use quinoa, rice or cous cous.

3. Whilst veges are roasting and pulses are cooking, wash and prepare your greens (in my version above I used rocket & rainbow sprouts).

4. After that prepare your cheese if needed by crumbling the fetta, slicing & cooking off the haloumi in a shallow pan.

5. Prepare your dressing. For this recipe I like to use a caramelised balsamic dressing. You can pre-purchase this or make your own. Basically it's balsamic dressing with brown sugar, reduced down on a really low heat for about an hour - so if you are making your own it's best to prepare a large amount then store it in a sealed bottle. Alternatively try this fresh Maple Cider Vinaigrette.

Maple-Cider Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 Tbsp pure maple syrup
  • 2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

6. Once your veges & pulses are done, drain & let cook, then assemble salad with greens. 

 

LEFTOVERS TIP:

Plate up then dress. That way any leftover greens and vegetables can be kept in the fridge for leftovers and dressed when eating for maximum freshness.