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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Fresh Vegetarian Apple & Walnut Salad?
The preparation time for Fresh Vegetarian Apple & Walnut Salad with green beans & goat’s cheese is between 30 and 45 minutes.
What is the total time required to make Fresh Vegetarian Apple & Walnut Salad with green beans & goat’s cheese?
The total time required to make Fresh Vegetarian Apple & Walnut Salad with green beans & goat’s cheese is between 40 and 55 minutes.
How many servings does Fresh Vegetarian Apple & Walnut Salad provide?
4 servings
What are the main ingredients in Fresh Vegetarian Apple & Walnut Salad?
Apple, Apples, Butternut, Chevin Goats Cheese, Dried Oregano, Fresh Parsley, Green Beans, Green Leaves, NOMU Roast Rub, Red Wine Vinegar, Sun-Dried Tomatoes, Walnuts
What is the nutritional information of Fresh Vegetarian Apple & Walnut Salad?
Calories: 569, Carbs: 74 grams, Fat: grams, Protein: 20 grams, Sugar: 35.7 grams, Salt: 751 grams
How do I prepare Fresh Vegetarian Apple & Walnut Salad?
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. SENSATIONAL SALAD: Plate up the loaded salad. Scatter over the toasted nuts and crumble over the goat’s cheese. Garnish with the remaining parsley. 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.
What should be prepared from my kitchen to make Fresh Vegetarian Apple & Walnut Salad?
Apple, Apples, Butternut, Chevin Goats Cheese, Dried Oregano, Fresh Parsley, Green Beans, Green Leaves, NOMU Roast Rub, Red Wine Vinegar, Sun-Dried Tomatoes, Walnuts
How many calories does Fresh Vegetarian Apple & Walnut Salad have?
569 calories
How much fat content does Fresh Vegetarian Apple & Walnut Salad have?
grams
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