A lovely fresh lunch or light but satisfying dinner, this salad shows what happens when textures and flavours are expertly balanced. Savour the combination of charred green beans, tangy sun-dried tomatoes, crunchy apple, oven-roasted butternut, toasted walnuts, fresh herbs, and goat’s cheese. Deceptively simple, definitely delicious!
Fresh Vegetarian Apple & Walnut Salad
Fresh Vegetarian Apple & Walnut Salad
with green beans & goat’s cheese
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple
- Apples
- Butternut
- Chevin Goats Cheese
- Dried Oregano
- Fresh Parsley
- Green Beans
- Green Leaves
- NOMU Roast Rub
- Red Wine Vinegar
- Sun-Dried Tomatoes
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEAN THERE, DONE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
ADD THE CRUNCH
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSED FOR DINNER
In a salad bowl, combine the vinegar (to taste), the oregano, ½ the chopped parsley, 20ml of olive oil, and seasoning. Toss through the rinsed green leaves, the diced apple, the chopped sun-dried tomatoes, the charred green beans, and the roasted butternut.
SENSATIONAL SALAD
Plate up the loaded salad. Scatter over the toasted nuts and crumble over the goat’s cheese. Garnish with the remaining parsley.
Butternut - 250g
NOMU Roast Rub - 10ml
Green Beans - 100g
Walnuts - 10g
Red Wine Vinegar - 20ml
Dried Oregano - 5ml
Fresh Parsley - 3g
Green Leaves - 20g
Apple - 1
Sun-dried Tomatoes - 20g
Chevin Goat's Cheese - 50g
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEAN THERE, DONE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
ADD THE CRUNCH
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSED FOR DINNER
In a salad bowl, combine the vinegar (to taste), the oregano, ½ the chopped parsley, 40ml of olive oil, and seasoning. Toss through the rinsed green leaves, the diced apple, the chopped sun-dried tomatoes, the charred green beans, and the roasted butternut.
SENSATIONAL SALAD
Plate up the loaded salad. Scatter over the toasted nuts and crumble over the goat’s cheese. Garnish with the remaining parsley.
Butternut - 500g
NOMU Roast Rub - 20ml
Green Beans - 200g
Walnuts - 20g
Red Wine Vinegar - 40ml
Dried Oregano - 10ml
Fresh Parsley - 5g
Green Leaves - 40g
Apple - 1
Sun-dried Tomatoes - 40g
Chevin Goat's Cheese - 100g
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
ADD THE CRUNCH
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSED FOR DINNER
In a salad bowl, combine the vinegar (to taste), the oregano, ½ the chopped parsley, 60ml of olive oil, and seasoning. Toss through the rinsed green leaves, the diced apple, the chopped sun-dried tomatoes, the charred green beans, and the roasted butternut.
SENSATIONAL SALAD
Plate up the loaded salad. Scatter over the toasted nuts and crumble over the goat’s cheese. Garnish with the remaining parsley.
Butternut - 750g
NOMU Roast Rub - 30ml
Green Beans - 300g
Walnuts - 30g
Red Wine Vinegar - 60ml
Dried Oregano - 15ml
Fresh Parsley - 8g
Green Leaves - 60g
Apples - 2
Sun-dried Tomatoes - 60g
Chevin Goat's Cheese - 150g
BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEAN THERE, DONE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
ADD THE CRUNCH
Place the walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSED FOR DINNER
In a salad bowl, combine the vinegar (to taste), the oregano, ½ the chopped parsley, 80ml of olive oil, and seasoning. Toss through the rinsed green leaves, the diced apple, the chopped sun-dried tomatoes, the charred green beans, and the roasted butternut.
SENSATIONAL SALAD
Plate up the loaded salad. Scatter over the toasted nuts and crumble over the goat’s cheese. Garnish with the remaining parsley.
Butternut - 1kg
NOMU Roast Rub - 40ml
Green Beans - 400g
Walnuts - 40g
Red Wine Vinegar - 80ml
Dried Oregano - 20ml
Fresh Parsley - 10g
Green Leaves - 80g
Apples - 2
Sun-dried Tomatoes - 80g
Chevin Goat's Cheese - 200g
Woolies Products in this dish
