Wellbeing

7 Warming Salads For The Autumn Months

I’m a massive fan of vegetables. All of them! There isn’t a veggie that doesn’t flirt it’s way into my fridge. But, I’m also very conscious that not everyone has this love affair with plants nor wants to eat them the way I do. So with that in mind, the mission is to find as many way to recreate the simple, humble veg with flavour, texture and banging nutrition so that there’s a date with veg for every day of the year without a hint of boredom in sight. And with the cooler months upon us, it’s time to bunker down and enjoy all the warming salads we can to create the internal cuddle our bodies need. Tuck in.

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Warm Pumpkin, Quinoa and Cabbage Salad

BAKED PUMPKIN SALAD LSHR JALWILL SEASONS TO SHARE - 1 (1)


From Jacqueline’s book, Seasons to Share (Murdoch Books)
GF : DF : SF V : VG
Serves 4

Ingredients

750 g (1 lb 10 oz) pumpkin (winter squash), skin on, seeds removed, sliced into 8 pieces
1 tablespoon olive oil
a good pinch of sea salt
140 g (5 oz) cooked red quinoa
a small handful of flat-leaf (Italian) parsley leaves
130 g (4 oz) red cabbage, finely shredded
60 g (2 oz/ cup) walnuts, toasted

Dressing:
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
a pinch of ground cinnamon
1 teaspoon maple syrup (optional)

Method

Preheat the oven to 200°C (400°F) and line a large baking tray (baking sheet) with baking
paper.
Toss the pumpkin slices in the oil and salt and arrange on the tray so they lay as flat as
possible; this helps keep them whole for presentation. Bake in the oven for 20 minutes, or
until golden.
Once cooked, arrange the pumpkin in layers on a large serving platter with the quinoa,
parsley, cabbage and walnuts.
Combine all of the dressing ingredients together, then drizzle over the salad. Serve while
warm (although this salad is also delicious served cold)

2 / 7

Baked Pear, Goat Cheese And Kale Salad

PEAR ROCKET GOAT CHEESE SALAD LSMR - 1


GF : SF
Serves 4-6

Ingredients

 

4 small pears, halved
4 kale leaves, stalks removed, leaves roughly torn
1 lemon
1/2 cup mint leaves
60-80g goat cheese (a few tablespoons is perfect)
1/3 cup walnuts, chopped
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 red onion, quartered (optional)
sea salt and black pepper

Method

Preheat oven to 200C and line a large baking tray with greaseproof paper. Place pears cut side down on the tray and bake for 30 minutes. If you are using red onion, drizzle with a touch of olive oil and place on separate tray to bake at the same time as the pears. Whilst pear are cooking, juice the lemon and pour half over the kale leaves, gently massaging into the leaves to tenderise them. Once pears and onion are cooked remove from oven and allow to cool slightly before arranging on a serving platter with mint leaves, goat cheese and walnuts. Drizzle with balsamic vinegar, remaining lemon juice and a touch of olive oil, season with sea salt and black pepper and serve.

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Haloumi, Grilled Stone Fruit and Asparagus Salad

STONE FRUIT HALOUMI SALAD SQMR - 1 (2)


GF : SF : V
Serves 4 as a side

Ingredients

 

4 medium sized sweet stone fruit, seeds removed and cut in quarters
2 bunches asparagus, ends trimmed
225g halloumi, sliced approx 5mm thick
olive oil
2 cups baby rocket leaves

Dressing: 2 teaspoons dijon mustard
2 tablespoons olive oil
Juice of half lime
Sea salt and black pepper

Method

Heat a large grill plate on medium heat and drizzle with oil.
Cook asparagus, stone fruit and halloumi on the grill for 3-4 minutes, turning half way.
While they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter.
Once asparagus, haloumi and peaches are cooked arrange over the rocket, drizzle with dressing, season with sea salt and black pepper and serve.

4 / 7

Sweet Potato, Sesame And Coconut

SPICED SWEET POTATO COCONUT SESAME SALAD LSHR - 1


GF : DF : SF : VEGAN
Serves 4

Ingredients

 

1.3kg sweet potato, peeled and cut into cubes
1/2 teaspoon curry powder
2 tablespoons sesame seeds
3 pinches sea salt
2 tablespoons olive oil
1 cup flaked coconut

Method

Preheat the oven to 200C and line a baking tray with baking paper.
Toss the sweet potato cubes in the curry powder, sesame, sea salt and olive oil.
Bake in the pre-heated oven for 30 minutes.
While the sweet potato is cooking spread the coconut flakes over a lined baking tray.
Remove the sweet potato from the oven and place the coconut flakes into the oven to toast for 2 minutes until golden.
Toss the ingredients together and serve.

5 / 7

Tamari Beef And Carrot Noodle Salad

IMG_3736 LSHR


GF : DF : SF : PALEO
Serves 4

Ingredients

 

600g rump steak, cut into 5cm strips, approximately 1cm thick
6 carrots (600-650g), peeled, ends trimmed and spiralised to a noodle*
2 red capsicum (400g), seeds removed, sliced into thin strips
1 cup coriander leaves, stalks finely chopped
1/2 cup mint leaves
2 spring onions, white part only, finely sliced

Beef Marinade:
1/4 cup tamari*
2 tablespoons sesame oil
1 tablespoon apple cider vinegar*

Peanut and Lime Dressing:
3 tablespoons natural peanut butter
1 tablespoon lime juice
1 tablespoon tamari
1 long red chilli, deseed and finely chopped (or more to taste)
1/4 cup boiling water

Method

In a bowl combine rump steak strips with beef marinade, toss to coat evenly and set aside to briefly marinate whilst prepping remaining ingredients for the meal.
Heat a large wok or fry pan on high heat, add rump steak strips and cook 2-3 minutes, then remove from pan, cover and set aside.
Whisk together ingredients for Peanut and Lime Dressing in a small bowl.
On a large serving plate, arrange layers of carrot noodles, red capsicum, rump steak strips (leaving liquid remaining aside), and spring onions.
Serve with Peanut Lime Dressing on the side for guests to drizzle over the noodle salad.

*Note : If you don’t have a spiraliser, simply use a vegetable peeler to create a thicker noodle. Tamari is a gluten free soy sauce found in health food stores and supermarkets, if you don’t have any on hand a light soy sauce will work well also. Apple cider vinegar is a wonderful kitchen remedy for the gut, immune system and as with all vinegar to tenderize the protein in meat. White wine vinegar is an option if apple cider vinegar is not available. When purchasing apple cider vinegar always choose that with ‘the mother’ to optimize nutrition.

6 / 7

Beetroot, Buckwheat And Walnut Salad

BEETROOT BUCKWHEAT SALAD JALWILL - 1


Recipe from Jacqueline’s book, Seasons to Share (Murdoch Books)
GF:DF:SF
Serves 4

Ingredients

 

1 small red onion, finely sliced
50 g (1 oz/ cup) raw buckwheat, rinsed
1 red capsicum (pepper), seeded and finely sliced in long strips
A handful of flat-leaf (Italian) parsley, leaves picked, stalks finely chopped
60 g (2 oz/ cup) walnuts, roughly chopped
75 g (2 oz/ cup) currants
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
sea salt and freshly ground black pepper
1 beetroot (beet), peeled and grated

Method

Place the onion in a small container of water and soak for 30 minutes to take the bitter onion flavour away, then drain.
To cook the buckwheat, bring a large saucepan of water to the boil.
Add the rinsed buckwheat, place the lid on and bring back to the boil (this will take approximately 2 minutes), then cook for 12 – 15 minutes.
This is a boiling rather than absorption method of cooking the buckwheat, so ensure you have plenty of water in your pan.
Once cooked, drain the buckwheat and set aside.
Drain and rinse the onion, then combine with the buckwheat, capsicum, parsley, walnuts, currants, olive oil and lemon juice in a bowl, and toss together.
Season with salt and pepper, then lightly toss through the beetroot and serve.

7 / 7

Chicken With Warm Mushroom And Herb Quinoa Salad

CHICKEN MUSHROOM QUINOA LS LR


GF : DF : SF
Serves 2

Ingredients

 

200g chicken, poached and sliced
1 teaspoon coconut oil
1 cup cooked quinoa
1 spring onion, white part sliced
4 button mushrooms sliced
2 cups baby spinach
small handful fresh herbs of choice, finely chopped
1/4 small avocado, sliced
Sea salt and black pepper
Herbs and seeds to garnish

Method

Heat a frypan on medium to high heat, add coconut oil, quinoa, onion, mushrooms and 1/ 4 cup water and cook 2 minutes.
Add baby spinach and herbs to pan, cook a further 2 minutes then serve topped with sliced chicken, avocado, a good pinch of seas salt, black pepper and fresh picked herbs.

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and mum. She is passionately committed to improving the health, wellbeing and happiness of all individuals.