The third and final part to our meal prep series with Maddy Trueman is a harvest salad. Filled with some of the very best autumn flavours, this recipe makes for the perfect salad all throughout the cooler months. Serve alongside your favourite protein and drizzle with a delicious maple mustard vinaigrette.
1 sweet potato, cut into large cubes
3 small beetroot, cut in to quarters
1 bulb of fennel, cut roughly
1 tbsp olive oil
1 tsp sea salt
1 bunch of kale, leaves only and finely chopped
1 pomegranate, deseeded
1/3 cup pecans, toasted
50g soft goat’s cheese
1/4 cup hemp seeds
Maple Mustard Vinaigrette:
3 tbsp apple cider vinegar
1/3 cup extra virgin olive oil
3 tbsp pure maple syrup
2 tbsp wholegrain mustard
1 clove garlic, finely minced
pinch of salt and pepper
1. Preheat oven to 200 degrees fan forced. Line a medium baking tray.
2. Add sweet potato, beetroot, fennel, olive oil and sea salt to a large bowl. Toss until combined then transfer to the baking tray. Roast for 45 minutes or until soft. Remove from oven and allow to cool.
3. Add finely chopped kale, roast vegetables, pomegranate, toasted pecans, crumbled goat’s cheese and hemp seeds to a large bowl. Mix until just combined.
4. Add all vinaigrette ingredients to a blender. Once ready to serve the salad, pour over 3-4 tbsp of dressing and mix until combined. Enjoy!
Undressed salad will last in the fridge for up to 3 days. To bulk up this recipe, add 1/2 cup cooked quinoa or 1 cup roast chicken at step 3. The vinaigrette will last in an airtight jar in the fridge for up to 1 week. Feel free to halve or double this dressing recipe depending on your needs.
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