Wintery Green Salad with Green Goddess Dressing
This recipe for Wintery Green Salad with Green Goddess Dressing is a fresh and delicious recipe to enjoy some of the best winter seasonal vegetables – just blitz, layer, sprinkle and serve!
Ingredients
- 1 cup yoghurt
- 1 cup fresh herbs
- 300 grams pumpkin, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoons ground cumin
- 1 cup shredded red cabbage
- 1/2 cup toasted seeds
- 1 tablespoons capers
- 1 clove garlic, crushed
- 1/2 lemon
- 1 pinch salt and pepper
- 120 grams salad green
- 4 stalks broccolini, cut into 3-4 cm chunks
- 1 cup yoghurt
- 1 cup fresh herbs
- 300 grams pumpkin, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoons ground cumin
- 1 cup shredded red cabbage
- 1/2 cup toasted seeds
- 1 tablespoons capers
- 1 clove garlic, crushed
- 1/2 lemon
- 1 pinch salt and pepper
- 120 grams salad green
- 4 stalks broccolini, cut into 3-4 cm chunks
- Step 1 of 4Pre-heat an oven to 180°C. Place the pumpkin onto an oven tray and sprinkle with cumin and oil. Bake for 25 minutes until soft and golden and then remove and cool.
- Step 2 of 4While the pumpkin is cooking, bring a shallow pot of salted water to the boil. Drop the broccolini pieces into the water and quickly blanch for 30-60 seconds. Remove from water and allow to drain.
- Step 3 of 4To make the dressing, into a blender place the yoghurt, herbs, capers, garlic and lemon. Blitz until smooth and season.
- Step 4 of 4To assemble the salad, into a large bowl place the greens, broccolini pieces, shredded cabbage, roasted pumpkin and sprinkle with toasted seeds. Top with dressing before serving.
Method
- Step 1 of 4Pre-heat an oven to 180°C. Place the pumpkin onto an oven tray and sprinkle with cumin and oil. Bake for 25 minutes until soft and golden and then remove and cool.
- Step 2 of 4While the pumpkin is cooking, bring a shallow pot of salted water to the boil. Drop the broccolini pieces into the water and quickly blanch for 30-60 seconds. Remove from water and allow to drain.
- Step 3 of 4To make the dressing, into a blender place the yoghurt, herbs, capers, garlic and lemon. Blitz until smooth and season.
- Step 4 of 4To assemble the salad, into a large bowl place the greens, broccolini pieces, shredded cabbage, roasted pumpkin and sprinkle with toasted seeds. Top with dressing before serving.
Nutrition per serving
1125 Kilojoules
Protein10 grams
Fat17 grams
Carbs14 grams
Sugars11 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Pre-heat an oven to 180°C. Place the pumpkin onto an oven tray and sprinkle with cumin and oil. Bake for 25 minutes until soft and golden and then remove and cool.
- Step 2 of 4While the pumpkin is cooking, bring a shallow pot of salted water to the boil. Drop the broccolini pieces into the water and quickly blanch for 30-60 seconds. Remove from water and allow to drain.
- Step 3 of 4To make the dressing, into a blender place the yoghurt, herbs, capers, garlic and lemon. Blitz until smooth and season.
- Step 4 of 4To assemble the salad, into a large bowl place the greens, broccolini pieces, shredded cabbage, roasted pumpkin and sprinkle with toasted seeds. Top with dressing before serving.