Simple Super-Salads for the cooler weather!

by Emma

Just because we’re coming into autumn doesn’t mean you have to forego salads. We’ve sourced and tried some great salads/side dishes that are perfect for the cooler autumn weather. Give them a go and let us know what you think! Get the recipes below.

Roast Veggie Salad with Pesto

We cheated a little bit with this one and went for prepared Pesto, but if you prefer to make your own—even better! This salad can be served immediately with the veggies still warm, or as a cold salad served at room temperature.

What you need

4 cups baby or new potatoes* halved or quartered depending on size

5 teaspoons extra-virgin olive oil

4 cups peeled baby carrots

1 bunch asparagus trimmed and cut into thirds (optional)

Baby spinach for garnishing

Jar Pesto

What you do

Pre-heat oven to 200 celcius. Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking tray. Roast in the lower third of the oven for 5 minutes. Toss carrots with 2 teaspoons oil in the bowl and spread on another large baking tray. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes. Toss asparagus with the remaining 1 teaspoon oil in the bowl. Add to the baking tray with the potatoes, toss to combine and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more. Toss the roasted vegetables with 1/3 cup pesto in the large bowl. Transfer to a serving dish and garnish with baby spinach. *Substitute sweet potatoes if you’re Paleo

Beetroot and Camembert salad

This is really simple salad and has been a long-time LFW favourite for years. It’s a terrific and versatile side salad to serve with your BBQ chicken or fish, or cold meats. We cheated just a little bit on this and use canned whole baby beets but if you prefer to cook your own—that’s fine too.

What you need

1 large can whole baby beets

1 large packet Mesclun* salad mix (or make your own with rocket, baby spinach leaves, silver beet, radicchio, cos, endive etc.)

Small whole Camembert* cheese cut into cubes

Chopped Walnuts

¼ thinly sliced pear (optional)

White wine vinegar/Balsamic vinegar/olive oil for the dressing

What you do

Drain and cut beets into quarters. Rinse the Mesclun salad and place in bowl. Add quartered beets, cubed Camembert, chopped walnuts and pear. Combine 2 tablespoons olive oil and 1 tablespoon each of white wine vinegar and balsamic vinegar and whisk well. Pour over salad and toss gently. Delish! *Substitute a soft blue cheese if you prefer; this adds a bit more kick (and colour) to the salad. Mesclun originated in Provence and is a mix of all small, young salad leaves, in, more or less, equal proportions.

Spicy Roast Pumpkin Salad

This is great tasty salad, or side dish, for cooler days and perfect served with roast or BBQ meats.

What you need

1/3 butternut pumpkin cut into cubes

100 gams baby spinach

120 gram can chickpeas well drained

1 small chopped red capsicum (optional)

Any other winter vegetables such as zucchini, eggplant, or carrot cubes

2 heaped tablespoons Dukkah

1 tablespoon olive oil

Salt and pepper to taste

Dressing

Juice of 1 lemon/3 tablespoons olive oil/ground black pepper to taste

What you do

Preheat oven to 180 celcius. Line a baking tray with baking paper and place pumpkin and any other vegetables to be roasted on the tray. Drizzle over the olive oil and add salt and pepper to taste. Mix well and roast for 30 minutes or until vegetables are cooked through. Remove from the oven and place vegetables into a salad bowl. Add drained chickpeas, capsicum, dukkah and spinach. Whisk together all the dressing ingredients and toss into vegetables. Serve warm.

Share your favourite winter salad recipe with us!