If you’re under the impression that salads are only to be eaten in the summer or if you’re on a diet, think again! Salads can be just as hearty and wholesome as stews or casseroles and can be incorporated into a well-balanced diet and all year round. This rainbow salad that is full of the colours of autumn is proof that salads can be just as fresh and colourful as they are in the summer.
I eat salads all year round and I’ve shared quite a few on the blog, my Fig, Goat’s Cheese & Basil Salad has become a firm favourite of mine, especially during autumn. Roasting cauliflower really brings out its delicious nutty flavour that you wouldn’t necessarily taste if it was steamed or boiled and I love how it tastes with the roasted squash. I used a crown prince squash in this recipe as it was the closest to my favourite kabocha squash that I could find, but any of your preferred variety will work well.
- 1 bag of Florette Crispy Salad
- 2 cups roasted squash or pumpkin
- 1 small head of cauliflower
- 3 tbsp of fresh flat leave parsley
- 1 cup almonds
- Seeds from half a pomegranate
- Favourite salad dressing
Preheat the oven to 180 degrees.
Peel the squash or pumpkin and cut into cubes. Roast in the oven for 20-30 minutes in a little oil and salt.
Halfway through the cooking process add the florets of the cauliflower to the baking tray. Once they have both cooked through allow to cool a little.
Pour the salad leaves into a large bowl and add all of the ingredients. Pour over your favourite salad dressing and stir through.
Serve and enjoy!
Florette salad bags make whipping up a healthy lunch or dinner so easy. I love that their salads are made up of different varieties of lettuce, which I think makes salads more exciting. From the range the crispy salad bag is my favourite and we eat it a lot in our house, great to throw on the side of a meat, fish or vegetarian dish. The mix of different leaves, lambs lettuce, frisee and radicchio add different flavours and textures to your meals, which is why I always go for this one, time and time again.
I’m a bit squash obsessed at the moment and always like to have one already roasted in the fridge or freezer ready to throw into a curry, casserole or salad. We’re going pumpkin picking next week and I cannot wait! I adore it in this salad for the colour and the lovely flavour. Next to the roasted cauliflower, pomegranate seeds, almonds and colourful mixed leaves it reminded me of an autumnal rainbow. It’s definitely a satisfying salad that won’t leave you reaching for the biscuit tin a few hours later.
Do you view salads as ‘rabbit food’, only for those looking to lose weight?
*Recipe commissioned by Florette, but all opinions are my own.