3 Bright Christmas Salad Recipes
If you've ordered your Farm Door ham, trout, turkey and trays of crispy roast vegetables and are now looking for some fresh summer crunch to serve alongside your hot meal, here's a few bright Christmas salad ideas.
Summer Salad Recipe 1: Candied Walnuts, Spiced Sweet Potato, Parmesan and Lentils
YOU NEED:
- 4 sweet potatoes (about 2 kg), peeled and cut into 2 cm cubes
- 2–3 tablespoons olive oil
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground allspice
- 1 can of brown lentils
- 1 cup of chopped fresh dill
- 2 cups of rocket leaves
- 50 g parmesan, shaved
- Sea salt and black pepper
SWEET VINAIGRETTE
- 1 tablespoon honey
- 1 teaspoon of garlic
- 2 tablespoons red wine vinegar
- 80 ml (1⁄3 cup) olive oil
- Sea salt and black pepper
HONEY-ROASTED WALNUTS
- 2 tablespoons honey
- 1⁄4 teaspoon dried chili flakes
- 1⁄2 teaspoon ground turmeric
- Pinch of sea salt
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2 cups walnuts
HOW TO:
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Preheat the oven to 390 °F ( 200°C).
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On a large baking tray, combine the sweet potato with olive oil, nutmeg, cinnamon, cumin and allspice and season with salt and pepper. Roast for 25–30 minutes, or until tender and starting to turn golden.
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To make the sweet vinaigrette, whisk together all the ingredients and season with salt and pepper. While the lentils are still warm, stir through the vinaigrette.
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To prepare the walnuts, combine the honey with the chili flakes, turmeric, salt, and just enough water to make a thick paste. Coat the walnuts in the paste and spread onto a baking tray. Roast for 15 minutes, or until the walnuts are crunchy and almost dry. The nuts will stay a bit sticky, which is fine.
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Combine half the herbs with the rocket, sweet potato and lentils and season well. To serve, scatter over the walnuts, the remaining herbs, and the parmesan.
Summer Salad Recipe 2: Grilled Peaches, Rocket, Mozzarella Salad
YOU NEED:
- 3 peaches
- 1 teaspoon of honey
- 1/2 cup of walnuts
- 3 handfuls of rocket
- 2 handfuls of baby spinach
- 250g buffalo mozzarella
- Fresh basil
Dressing:
- 2 tablespoon of balsamic vinegar
- 1 tablespoon of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of honey
- Juice of one lemo
HOW TO:
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Heat a griddle pan on high heat.
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Spray with coconut oil spray if non stick
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Cut each peach in half and remove the seed and then slice into 4 thick slices. Place the peach segments in a large bowl and drizzle with honey.
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Transfer the peach to the hot pan and cook for only 1 minute each side so there are char marks and flesh is starting to soften.
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To make the dressing add 2 tablespoons of balsamic vinegar into a small bowl, juice of half a lemon, a tablespoon of olive oil and 2 tablespoons of red wine vinegar, salt + pepper. Stir to combine.
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Add the rocket and baby spinach to the bowl, drizzle dressing over the leaves to combine. Tear up the basil leaves and scatter over torn mozzarella.
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Top with grilled peaches and scatter walnuts for extra crunch and texture.
Summer Salad Recipe 3: Strawberry & Watermelon Salad (so easy and a hit with kids!)
YOU NEED:
Dressing:
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½ cup extra virgin olive oil
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¼ cup balsamic vinegar
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1-2 tsp honey (to taste)
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salt and pepper (to taste)
Salad:
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2 cups strawberries, cut in half or quarters if large
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2 cups watermelon cut into cubes
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A handful of chopped fresh mint leaves
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A handful of chopped fresh basil leaves
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A sliced cucumber
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Few handfuls of washed cos lettuce as a base
HOW TO:
Literally as easy as cutting up the ingredients and combining in a large bowl. Then simply add the dressing ingredients to a jar or any container with a lid and give it a shake to combine. Pour a little dressing on the salad and save a little on the side to taste!
Other fab salad ideas include a Caprese Salad (3 easy ingredients placed on a platter!) or a simple herb salad (very finely chop anything green - fresh silverbeet, english spinach, mint, parsley, shallots, dill, add crumbled fetta or goats cheese for extra bang!).
Pic and strawberry recipe idea thanks to these guys who have great easy salad ideas!