Harvest Salad
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 cup brown rice & quinoa mix
- 1 tablespoon extra virgin olive oil
- 100g pancetta
- ½ butternut or kent pumpkin, cubed
- 1 apple, cut into matchsticks
- ½ cup spring onions, chopped
- ½ cup cup feta, salt reduced
- 4 cups spinach
Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon honey
Method:
- PREAHEAT oven to 200°C.
- DRIZZLE extra virgin olive oil onto diced pumpkin on large baking tray. Roast in oven for 30 minutes or until tender.
- DRY FRY pancetta in small frypan until crispy, set aside.
- COMBINE dressing ingredients in a small bowl and whisk together.
- COMBINE all ingredients into a large bowl. Drizzle with honey balsamic dressing to taste.
What's Great About It:
This fresh and flavourful salad combines sweet fruit with savoury vegetables to celebrate the delicious produce that autumn has to offer. It is colourful, easy to throw together and filling. Try adding shredded chicken for some extra protein and to make this salad a complete meal.
