AUTUMN SALAD

 

Now is the time where it is not too cold for soups yet but getting a bit too cool for nice cooling crispy salads. Which makes this tasty Autumn salad a nice and healthy immune-boosting inbetweener as we start to get the cooler days. Orange vegetables are a great choice for Autumn as they packed full of vitamin C and A which help boost our immune system as we head into winter. By cooking orange vegetables, you are allowing Vitamin A and carotene to absorb easier in the body. Cooked orange vegetables are one I would recommend including into your diet during Autumn as it helps create healthy cells in the immune system and in the digestive system. You can cook them by steaming, baking, roasting, boiling, sautéing, stir-frying, and stewing. There are so many ways to cook vegetables. Below is my tasty Autumn Salad enjoy.

 

SERVES 2

INGREDIENTS

  • 2 carrots diced into 3cm pieces.
  • 1 beetroot diced into slices
  • 250g butternut pumpkin cut into 3cm pieces.
  • 2 tablespoons of olive oil + extra for baking the vegetables
  • 1/2 cup walnut halves
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon orange juice
  • 1 tablespoon white wine vinegar
  • 2 teaspoons wholegrain mustard
  • 120g pkt Baby spinach leaves

 

DIRECTIONS

  1. Preheat oven to 180°C and line a baking tray with grease proof paper. Place carrots, pumpkin, beetroot onto a tray and drizzle with olive oil and season with salt and pepper. Bake for 45 minutes util soft and golden, turning the vegetables over halfway through cooking.
  2. While the vegetables are cooking mix the walnuts with ½ tablespoon (2 teaspoons) honey or syrup together and set aside. In the last 10 minutes of the vegetables cooking place the walnuts on the side of the vegetables on the grease proof paper and cook for a further 10minutes with the vegetables. Do make sure not to mix the walnuts with the vegetables.
  3. Once cooked set the vegetables and walnuts aside to cool.
  4. Place the orange juice, vinegar, mustard, olive oil and 2 teaspoons of honey or maple syrup in a screw-top jar and shake until well combined. Season as needed.
  5. Once the vegetables and walnuts have cooled down mix them into a bowl with the baby spinach leaves and drizzle with your autumn salad dressing as needed.
  6. This is also nice crumbled with vegan cheese or goat cheese.

About Suzanna Wallace

 

suzanna wallace roses

 

Suzanna has a Health Science degree and is a registered Naturopath and Herbalist in Australia, and has also trained and worked in numerous healing art techniques to assist with mind, body and spiritual health. Focusing on a wide range of health topics, and the implementation of her detox and regeneration health programs, Suzanna has created her own product range, Suzanna’s Natural Life, which can be found in the ‘shop’ section of this website. Suzanna conducts consultations online zoom and in-person consultations in her clinic in Perth, Western Australia. Contact Suzanna today and kick-start your journey to achieving good health.

 

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MEDICAL DISCLAIMER

This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. The Green Naturopath takes no responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.