This afternoon I was rushing around the kitchen preparing this simple salad before I went to yoga. When I made it there coincidentally my yoga teacher reminded us all how important it is to just slow down and appreciate everything you do. Whether it just be preparing your tea and taking a few moments to enjoy it or preparing a meal with your full attention and love. I often forget this and I’m sure you all do to in our busy lives but hopefully by passing it on we can remind one another.
Salads should be made with lots of love an attention as they are often fresh delicate ingredients and flavours in their simplest form. I like to have lots of greens in mine, along with veggies, sometimes baked, and then with something crunchy on top. This salad is the perfect combination of flavours that will make you totally satisfied with a healthy body and mind.
Roast beetroot and pumpkin salad
1/4 of a butternut pumpkin
4-5 sprigs of thyme
1 T coconut oil
1/4 C walnuts, roughly chopped
1/4 C pistachios
1 T extra virgin olive oil, I used a mandarin infused one
1 t apple cider vinegar
2 sprigs of thyme, leaves only
150g baby spinach
Pre heat the oven to 200 degrees celsius. Rinse and scrub the pumpkin and beetroot, leaving the skin on both. Chop into even sized chunks, approximately two by two centimetres. Place in a baking tray and sprinkle over the coconut oil and thyme. Season with salt and pepper. Bake in the oven for 45-55 minutes, or until cooked through.
Meanwhile place the walnuts and pistachios in a frypan and dry roast for 4-5 minutes, until starting to brown. Set aside.
To make the dressing combine all ingredients in a small jar, season with salt and pepper and give a good shake. Set aside.
When the pumpkin and beetroot has finished cooking remove the sprigs of thyme, leaving the leaves only.
To assemble the salad place the spinach leaves on a large platter, top with the pumpkin, beetroot, nuts and then drizzle over the dressing.
Perfect on its own or with some protein for a more satisfying meal.