Winter abundance salad 4

A salad filled with an abundance of delicious seasonal vegetables would have to be my favourite lunch or dinner option, hands down!  I love recipes that pack in a variety of nutrients without being complicated, so this Winter abundance salad is now at the top of my meal-prep Sunday list!

Every mouthful of this salad is flavoursome, spicy, sweet, crunchy and well, just delicious.  It’s incredibly satisfying knowing a salad needs no dressing because every mouthful is beyond flavoursome.  Gone are the days of boring iceberg lettuce salads (although on a side note, I’m quite partial to iceberg lettuce salads!).


While this salad is perfect for the Winter months, it can be enjoyed year-round.  Most of the produce can be found throughout the seasons and if it can’t there are a few great substitutes you can use (see my ingredient substitution list at the end of this post).  You guys know I’m all about buying organic foods wherever possible, BUT if your budget or location doesn’t allow for organic produce then check out the Dirty Dozen list and just do your best.  Progress, not perfection!

This salad has a few ingredients and steps which isn’t usually my style of cooking.  HOWEVER, don’t let that turn you off.  I promise you this Winter abundance salad is beyond simple to prepare and if you time it right and follow my instructions you will have a beautiful salad that can stretch across four meals (yay for meal prep!) or four serves within 45 minutes.

Winter abundance salad 5

If you are new to cooking quinoa then check out THIS POST first.  It’s kind of essential if you want perfect quinoa every time!  So many people are scared of quinoa, and I have to admit that it is easy to stuff up the cooking and end up with sticky, gluggy quinoa that is totally unappealing.  Follow my method and you will find yourself loving quinoa even more.

 Okay, so I’ll quickly go over a few prep details first so you are IN AND OUT of the kitchen in as little time as possible.

  1. Pre-heat your oven NOW!  This makes cooking so much faster because you are not waiting for the oven to heat up.
  2. Prepare your trays!  Line two baking trays with baking paper (because who wants to wash dishes after an hour in the kitchen!).
  3. Get your chopping board, peeler, two pots and a sharp knife ready.

Winter abundance salad 3-2Winter abundance salad 2

Winter abundance salad
 
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A delicious and nourishing Winter abundance salad. Pack nutrition onto one plate with this healthy salad!
Author:
Recipe type: Salad
Cuisine: Salad
Serves: 4 serves
Ingredients
  • ½ cup uncooked quinoa
  • 1 cup water
  • 1 tbsp vegetable stock (home made preferable)
  • 1 sweet potato, peeled and cubed
  • ¼ tsp cumin
  • ½ tsp Himalayan salt
  • ½ tsp pepper
  • 1 tsp coconut oil
  • ¼ red onion, finely sliced
  • 6-8 sun-dried tomatoes, chopped
  • ½ apple, cubed
  • ½ cauliflower head, chopped into bite-sized pieces
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ½ tsp Himalayan salt
  • ½ tsp pepper
  • 1 tsp extra virgin olive oil
  • 1-2 medium sized corn cobs
  • 50g baby spinach, finely chopped
  • 1 lemon, juiced
  • ¼ tsp cumin
  • Salt and pepper to taste
  • Coriander (optional)
Instructions
  1. Preheat oven to 180 degrees celsius and line two baking trays with baking paper;
  2. Place the cubed sweet potato on one of the baking trays and sprinkle with the first measurements of cumin, himalayan salt, pepper and coconut oil. Shake the tray to spread the spices evenly (or use your hands to rub the sweet potato cubes);
  3. Place the tray in the oven and set the timer for 40 minutes (check sweet potato every 15 minutes as different ovens cook at different speeds);
  4. Add to a pot one cup of water and bring to the boil. Place the quinoa into a sieve and rinse under running water for 1 minute. Add the rinsed quinoa to the pot of boiling water and stir through the vegetable stock. Reduce heat to low-medium, place the lid on the pot and set a second timer for 20 minutes. After 20 minutes turn the heat off and remove from the heat. DO NOT STIR!
  5. Bring a second pot of water to the boil and add the corn cobs. Boil for 5 minutes, remove from the water and allow to cool;
  6. Place the chopped cauliflower onto the second baking tray and sprinkle with the second measurement of cumin, turmeric, salt and pepper. Drizzle with olive oil and place in the oven for 20 minutes (if timed well, both cauliflower and sweet potato will be ready at the same time);
  7. Place the chopped red onion, sun-dried tomato, apple, and baby spinach into a bowl. Carefully cut the corn kernels from the husk and place into the bowl;
  8. Run a fork though the warm quinoa to separate and add to the bowl (ensure the quinoa has had time to cool slightly);
  9. Once cooked, remove the sweet potato and cauliflower from the oven and add to the bowl;
  10. Drizzle with lemon juice and sprinkle cumin, salt and pepper to taste.
  11. Toss salad and top with fresh finely chopped coriander (optional);
  12. Serve warm or cold. Store in the fridge.

Ingredient substitutions:

I love eating in season and I also believe in using what you have available to you.  Please don’t feel as though you need to run to the shops to buy ingredients!

  • Sweet potato: Can be swapped for pumpkin (reduce cooking time), potato or carrot.
  • Apple: Can be swapped for pear, melon or even berries.
  • Spinach: Can be swapped for any leafy green (although spinach works best as it can be eaten warm or cold without going weird)
  • Coconut oil OR Extra Virgin Olive Oil can be used for cooking as we are not using extremely high temperatures.  If available to you, avocado oil actually has one of the highest smoke points making it a great option for high-heat cooking;
  • Lemon: Can be swapped for apple cider vinegar (although I highly recommend using lemon juice to bring out the flavours in the salad).

And there you have it lovelies!  A beautiful, nourishing and nutrient-dense salad (and complete meal) that can serve four or be eaten across four of your own meals.  This Winter abundance salad would be the perfect meal-prep lunch for your week at work or school!

While this Winter abundance salad serves as a complete meal, you can absolutely add a protein of your choice or serve as a side salad to your favourite meal!  My suggestion would be to serve along side grilled tempeh, salmon or chicken.

What oils do you use when cooking?  Do you love one-bowl salads too? 

PS. If you make this salad I would LOVE to see your photos!  Tag me on social media @prettyweethings.

6 Responses
  1. I’m going to make this – it looks delicious. BTW I once blew up a microwave trying to cook quinoa via the instructions on the packet – burned it to a crisp, broke a bowl in half and had to get rid of the microwave because of the residual stench! I now cook it in a rice cooker – perfect every time.

    1. Your comment made me chuckle a little! I hope they have since re-assessed their instructions! I’ve heard a rice cooker is good. Once you figure out a method to cook it, it’s super simple! Hope you enjoy the salad as much as I do!