Autumn vegetables may be the best kind. You still get all the delicious greenery from late summer plus root vegetables are coming into their own too! We've added tons of nuts and seeds to this salad for texture and crunch.
1 large red kumara
1 large beetroot
2 large handfuls of kale torn from its stalks
1 tbsp apple cider vinegar
1/4 cup of each pumpkin seeds, sunflower seeds and chopped almonds
1 large handful of spinach
A small handful of Italian parsley leaves
Salt, pepper & olive oil
1 1/2 tbsp stoneground or whole grain mustard
1/2 tbsp maple syrup or honey
1 tbsp olive oil
Pinch of salt
Preheat oven to 180°c. Peel and chop into bite-sized chunks the carrot, kumara and beetroot. Toss with olive oil and a little salt on a baking tray. Bake for 30-40 minutes until kumara is soft.
In a large bowl spend a few minutes massaging kale with apple cider vinegar and a little olive oil. Set aside.
Toss nuts and seeds in a few drops of oil and roast for about 10 minutes until popping and crispy.
Whisk all the dressing ingredients in small bowl. Toss a teaspoon of dressing through the kale then add spinach, parsley, the nuts and seeds and roast vegetables.
Serve in heaping piles on plates with a little extra dressing. Serves 3. Great for a light lunch or dinner or perhaps serve with salmon for something a little more hearty.