Autumn Harvest Salad
Autumn Harvest Salad
vegan, gluten free
The first of a series of autumnal, healing recipes alchemised in collaboration with healing nutritionist and holistic health consultant Laura Williams, also known as ‘The Secret Inspirer'.
As we transition from late Summer to early Autumn and the energy shifts from hot, extra Yang to slower, cooler, inward Yin it’s time to ground.
The colours of nature, the browns, the oranges and yellows, and deep golden russets mirror what we need to nourish our bodies and root into the Earth.
This healing, warming salad includes massaged kale, roasted squash and beetroot and a serving of comforting sprouts to bring us back down to earth, give us a hug from the inside and begin to replenish our stores as we head into the darker, shorter months.
Quinoa offers a handy serving of both protein and whole grain, especially good to pacify the Vata dosha.
Walnuts have been added for some extra brain food and clarity - in nature ’the doctrine of signatures’ indicates that what something looks like is a reflection of the part of the body that it nourishes - walnuts are great for brains, kidney beans for kidneys and cauliflower for lungs.
Serves: 2
Prep time: 25 minutes
Cook time: 35 minutes
Utensils needed: large baking dish, parchment paper, small-medium lidded saucepan, small frying pan
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1-2 tbsp coconut oil, melted
300g butternut squash, peeled, deseeded and cut into bite size chunks
200g raw beetroot (2 medium), washed and cut into bite size chunks
10 brussels sprouts, washed and cut in half
100g quinoa, rinsed well and drained
200ml water
90g kale, washed, spine removed, roughly chopped or torn
1/2 an apple
1 tbsp lemon juice
30g walnuts, roughly chopped
For the dressing:
30ml extra virgin olive oil
30ml lemon juice
1 tbsp apple cider vinegar
1 tsp maple syrup
1 small garlic cloves, minced or grated
1/4 tsp Dijon mustard (optional)
Pinch of sea salt, to taste
Pinch of black pepper, to taste
To Serve:
Microgreens, seasonal of your choice - I used radish
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Preheat the oven to 200°C fan/ 425°F/ gas mark 7 and line a large baking tray or roasting tin with parchment paper.
Place the beetroot and butternut squash in the baking tray (leave room for the sprouts), toss with the coconut oil and season with salt and pepper until evenly coated. Make sure the vegetables are spread out in a single layer and roast in the oven for 30-35 minutes stirring halfway through the cooking time, until tender and golden.
When the vegetables have been roasting for 15 minutes, add the brussel sprouts and toss in coconut oil and season with salt and pepper. Roast in the oven for 15-20 minutes or until tender and slightly crispy. The cook time will depend on the size and density of your sprouts. Once all the vegetables are cooked, remove from the oven and set aside to slightly cool.
Meanwhile, combine the rinsed quinoa and water in a small-medium saucepan. Bring to a boil over medium-high heat, then slightly decrease the heat to maintain a gentle simmer and cover with a lid. Cook for approximately 10 minutes or until the water has absorbed. You may need to reduce the heat and place the lid ajar as time goes on to maintain a gentle simmer.
Remove the pot of quinoa from the heat, cover completely and let the quinoa steam for 2-3 minutes. Remove the lid, set aside and allow it to cool. Once cool, use a fork to gently fluff the quinoa.
Meanwhile, make the dressing. Add all the ingredients to a small jug and whisk or stir thoroughly to combine. Set aside.
Place the kale in a large bowl and drizzle with 1.5 tbsp of dressing. With clean hands, massage the kale for approximately 1 minute to tenderise the tough, fibrous leaves and infuse with the flavours of the dressing, making it easier to chew and digest. Be careful not to lose the texture by over-massaging. Set aside.
Slice the apple into matchsticks or largely grate if you want to avoid extra cutting. I much prefer matchsticks for a crisp bite and crunchy texture. In a small bowl toss the apple in lemon juice to prevent it browning due to oxidation.
Gently heat the chopped walnuts in a frying pan for 2 minutes or until lightly toasted, golden and smell delicious! Toasting nuts enhances the flavours, draws out the earthiness and reduces bitterness of raw nuts. Remove from the heat and set aside.
To assemble, transfer the fluffy quinoa to the bowl of kale and mix to combine. Then add the roasted vegetables, apple and walnuts and gently toss together.
Divide the salad into two portions, drizzle with extra dressing and top with fermented radish and microgreens. Serve and enjoy!
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If you have a nut allergy, replace the walnuts with seeds instead e.g. pumpkin or roast the seeds from the butternut squash.
It’s important to make sure you wash the quinoa well using a fine mesh sieve to remove the bitterness on the outside of the quinoa, which is caused by naturally occurring saponins.
This is a great recipe to take to work, school or just have it ready at home for a quick lunch or dinner as it can all be prepared beforehand and stored separately in the fridge for up to 5 days. I suggest preparing the kale and apple just before serving as it tastes better fresh. Mix all the ingredients together and place in your lunchbox when ready to take out or in a bowl to serve at home.
I really recommend taking the time to prepare this Fermented Radish and Ginger recipe because it takes the salad to a whole new level both nutritionally and in flavour. It’s also more cost effective than buying them from the shop and they last a lot longer!
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mustard, nuts