Light and colourful winter harvest salad – Food & Home Magazine

Name: Light and colourful winter harvest salad – Food & Home Magazine
Ingredients: ROASTED BUTTERNUT; 1kg butternut, cut into cubes; large handful fresh thyme sprigs; olive/canola oil, to drizzle; salt and freshly ground black pepper, to taste; PICKLED RED ONION; ½ red onion, peeled and thinly sliced; 60ml (1/4 cup) red wine vinegar; 80ml (⅓ cup) olive oil; 4g (1 tsp) Dijon mustard; EDAMAME BEANS; 1 x 400g packet frozen edamame beans (find at woolworths.co.za or Asian supermarkets); TO SERVE; 100 – 200g baby spinach leaves; 350g exotic tomatoes, cut in quarters and/or halves; 100g roasted and salted almonds, roughly chopped; edible flowers, to garnish (optional); fresh purple basil, to garnish (optional); lemon wedges, to serve

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This winter harvest salad contains the season’s best ingredients. We’ve also added edamame beans to the mix. Get the recipe here.

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Ingredients

<h3>ROASTED BUTTERNUT</h3>
1kg butternut, cut into cubes
large handful fresh thyme sprigs
olive/canola oil, to drizzle
salt and freshly ground black pepper, to taste
<h3>PICKLED RED ONION</h3>
½ red onion, peeled and thinly sliced
60ml (1/4 cup) red wine vinegar
80ml (⅓ cup) olive oil
4g (1 tsp) Dijon mustard
<h3>EDAMAME BEANS</h3>
1 x 400g packet frozen edamame beans (find at woolworths.co.za or Asian supermarkets)
<h3>TO SERVE</h3>
100 – 200g baby spinach leaves
350g exotic tomatoes, cut in quarters and/or halves
100g roasted and salted almonds, roughly chopped
edible flowers, to garnish (optional)
fresh purple basil, to garnish (optional)
lemon wedges, to serve