Warm autumn salad with almond thyme drizzle
Warm autumn salad with almond thyme drizzle
This summer just went by so quickly. It feels like it’s only just been a few weeks since I wrote my last exam, however, it’s been three months. I obviously spent a lot of time at the lake, swimming, tanning and chatting to friends. I’ve been running loads and I actually did my first ever (official) half marathon yesterday afternoon and I’ve had a great summer overall. Although summer is my favourite season for sure, not just due to the long summer break, mainly because of the temperature and the sun I always look forward to autumn. Well I could totally live without the rainy, foggy days, however, I loooove autumn produce. Pumpkin is seriously my favourite ever veggie, yummm. Baked pumpkin, together with baked carrots and sweet potato is also the base for today’s delicious warm autumn salad. Other than that I added some incredibly sweet purple grapes, loads of thinly sliced red cabbage and of course pumpkin seed. Last but not least I drizzled it with a delicious creamy almond thyme dressing and voila an incredibly delish warm autumn salad was created.
Warm autumn salad with almond thyme drizzle
Warm autumn salad with almond thyme drizzle
- ½ Hokkaido pumpkin
- 1 medium sweet potato
- 4 small carrots
- 1 tbs olive oil
- 1 tbs agave
- 1 tbs balsamic
- ¼ tsp garlic powder
- 10 sage leaves, chopped
- 1 tsp lemon rind
- ½ red cabbage
- 100g purple grapes
- 20g pumpkin seed
- 1tbs almond butter
- 2 tbs water
- a few sprigs fresh thyme
- salt
- lemon juice
- Preheat oven to 180°C. Cut the pumpkin, sweet potato and the carrots into bite sized pieces. Add them into a baking dish and add olive oil, agave, balsamic, garlic powder, chopped sage and one teaspoon of salt. Bake for 25 minutes.
- Meanwhile Finely slice the cabbage, I used a mandoline slicer to get it extra thin. Add it into a mixing bowl and add in the grapes, 1 tablespoon of lemon juice, the lemon rind and ½ teaspoon of salt and mix until well combined. For the almond thyme drizzle mix together the almond butter, 1 table spoon of lemon juice, 2 table spoons of water, the fresh thyme and ½ teaspoon of salt. Mix until smooth and creamy
- By now the veggies will have finished baking and you can add the warm veggies straight to the cabbage, also add the pumpkin seed and mix until well combined. Last but not least drizzle with the almond thyme dressing.
Warm autumn salad with almond thyme drizzle
Happy first week of Autumn!
Bisous,
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