Veggie, Fruit & Nut Holiday Salad
Packed full of healthy ingredients and diverse flavours, this salad is a wonderful companion to roast chicken. The ingredients can vary with whatever produce is seasonal. Making it is an excellent opportunity to use up any vegetables in your crisper, too.
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup fennel diced
- 1/2 cup zucchini diced
- 1/2 cup celery diced
- 1/2 cup eggplant diced
- 1/2 cup acorn squash diced
- 1/2 cup corn kernels
- 1/2 cup green beans sliced in half
- 1 cup Red Himalayan or Black Japonica rice cooked (both are available at large grocery stores, but you can also use brown rice)
- 1/2 cup whole-wheat couscous cooked
- 1 cup chickpeas drained and rinsed
- 1/2 cup dried cranberries
- 1/2 cup dried apricots thinly sliced
- 1/4 cup dates sliced
- 1/2 cup English cucumber diced
- 1/2 cup green onion finely sliced
- 1/2 cup cherry tomatoes quartered
- 8 mint leaves finely sliced
- Dressing
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp fresh lime juice
- 1 tbsp ginger grated
- 1 pinch red chili flakes
- Salt and pepper to taste
- 3 handfuls baby spinach
- 1/2 cup goat cheese
- 1/4 cup slivered almonds toasted
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- For salad: In a sauté pan over medium heat, add olive oil, fennel, zucchini, celery, eggplant, squash, corn and green beans; sauté for five minutes. Remove from heat and strain to remove excess oil. Transfer to a medium bowl and add remaining salad ingredients.
- To make dressing: In a small bowl, whisk together olive oil, Dijon, lime juice, ginger and red chili flakes; pour over salad. Toss ingredients together and season to taste. Add spinach and gently fold in. Divide among eight plates and top each with one tablespoon (15 mL) of goat cheese. Garnish with a sprinkling of almonds.
Recipe Notes
Per serving: 344 calories, 8 g protein, 17 g fat (4 g saturated fat), 45 g carbohydrates, 6 g fibre, 17 g sugars, 8 mg cholesterol, 225 mg sodium
