Cold weather getting you down? Boost your energy naturally and increase your antioxidant power by chopping up these vitamin-rich winter salads. From roast vegies to quinoa to beef, these salads make the perfect lunch or side dishes for dinner.
Roast vegetable salad
- 250 grams sweet potatoes, peeled and chopped
- 250 grams desiree potatoes, peeled and chopped
- 4 garlic cloves, peeled and minced
- Olive oil
- Salt and pepper
- 2 zucchini, sliced
- 1 red capsicum, chopped
- 1 red onion, chopped
- Baby spinach leaves
- 3 tablespoons of toasted pine nuts
- Blue cheese, sliced
- Preheat the oven to 220 degrees C.
- Place the sweet potatoes, desiree potatoes, garlic and oil in a bowl. Toss well to combine and season with salt and pepper. Place on a baking tray and roast in the preheated oven for 20 minutes.
- Turn the desiree potatoes and sweet potatoes, and add the zucchini, capsicum and onion to the tray. Stir to coat in oil and seasoning and return to the oven to roast for another 20 minutes or until vegetables are tender and browned.
- Place the baby spinach leaves in a large serving bowl, add the roasted vegetables, toasted pine nuts and blue cheese.
Tip: If you want to add more liquid to the salad, add a splash of quality olive oil or balsamic vinegar.
- 1-1/2 cup quinoa, uncooked
- 3 cups vegetable/chicken stock
- 1 sweet potato, peeled and diced
- 1 red capsicum, diced
- 1/4 cup olive oil
- 1/3 cup lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Place the quinoa and stock in a large saucepan over low heat and simmer for about 15 minutes or until the quinoa is light and fluffy. Drain the quinoa if necessary and set aside.
- Meanwhile, bring a pot of water to boil and cook the sweet potato. Drain.
- Add the cooked sweet potato and capsicum to the cooked quinoa.
- In a separate small bowl, whisk the olive oil, lemon juice and garlic together. Pour this dressing over the quinoa mixture and place in a serving bowl. Season with salt and pepper to taste.
Tip: You can add or replace ingredients as you wish. Try adding diced tomato, cauliflower, broccoli, fetta or olives.
- Olive oil
- 250 grams rump steak
- Salt and pepper, to taste
- Two large handfuls of mixed lettuce leaves
- 1 cup cherry tomatoes, halved
- 1/2 red capsicum, chopped
- 1 cup of green peas, cooked
- 1 tablespoon of slivered almonds
- Balsamic vinegar
- Pinch of sugar
- Heat the oil in a large frying pan over medium-high heat. Season the steak on both sides with salt and pepper and cook in the pan for about 3-4 minutes each side. Transfer to a plate, cover loosely with foil and let rest for 5 minutes.
- Place the mixed lettuce leaves in a serving bowl and add the tomatoes, capsicum, peas and slivered almonds.
- Slice the steaks thinly and place on top of the salad. Drizzle balsamic vinegar over the salad and add a pinch of sugar if desired. Serve immediately.