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Colourful Winter Salad

February 2nd, 2017

We're in the midst of winter and who wouldn't mind a little color right now? 

We're having a beautiful salad recipe for you: It comes with roasted pumpkin and homemade beetroot hummus. 

Beetroots are full of vitamins and minerals. They're sweet in taste and bring a whole lot of colour to every plate. 
And then there's the pumpkin.. Low in calories, rich in taste and both versatile and healthy. 

Red salad, apple, cucumber and pecan nuts perfect this salad marriage and make this makes a delicious and budget-friendly salad, which is great as a main dish. 

You know what? It's not even much work! You can prepare the pumpkin with the peel, season it and swooooosh into the oven. After 30 minutes you will have deliciously aromatic pumpkin wedges. 
In the meantime, you can already prepare the salad and the hummus and lay the table. 

Interested? Download the recipe or order your Avocado Box for week 7 (deliveries 15./17.02.2017) now. 

Enjoy!

Download recipe
40 min.511 kcal.2 pers.

Ingredients

  • A red salad head1  pcs
  • Pumpkin Hokkaido1  pcs
  • A jar of sliced beetroot1  pcs
  • A jar of chickpeas1  pcs
  • Apples1  pcs
  • Slicing cucumber1  pcs
  • Pecan nuts15  g
  • Lemon1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Tahini1 tbsp.
  • Ground cumin0.5 tsp.
  • Mustard à l'ancienne0.5 tsp.

How to do:

Instructions

  • Preheat the oven to 210°C (fan).
  • Wash and scrub the pumpkin. Cut the pumpkin in half and scoop out the seeds with a spoon. Cut the pumpkin into wedges. In a roasting dish, combine the pumpkin with a good dash of olive oil, a good pinch of salt and the ground cumin. Bake the pumpkin chunks for 30 min. Turn the wedges after 15 min.
  • Meanwhile, drain the chickpeas and the beetroot. Wash the lemon and grate some peel. Add beetroot, chickpeas, tahini and some lemon juice to your food processor and pulse until smooth. Fold in the lemon zest and season to taste with salt and some white pepper. Add the hummus to a nice bowl.
  • Clean the salad head and pick the leaves into bite-sized pieces. Wash, core and finely slice the apple. Drizzle the apple slices with some lemon juice to prevent them from discolouring. Coarsely chop the pecan nuts. Wash, seed and cube the cucumber. Add the salad leaves, apple, cucumber and the pecan nuts to a large bowl. For the dressing, add a good dash of olive oil, some lemon juice and mustard to a bowl. Stir to combine and season to taste with salt and pepper. Fold the dressing into the salad before serving.

Serving

  • Add the salad to plates and top with both pumpkin wedges and some hummus.