A bed of tangy quinoa is topped with rosemary roasted butternut & baby carrots. Add a touch of luxury with creamy cashew nut cream cheese, and a sweet & savoury twist with maple nuts & crispy onion bits. Finished with a crack of black pepper and lemon zest. It’s a cosy and satisfying dish that’s perfect for colder weather noshing!
Warm Winter Salad & Maple Nuts
Warm Winter Salad & Maple Nuts
with butternut, baby carrots & a Dijon mustard vinaigrette
Hands on Time: 20 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Baby Carrots
- Butternut
- Cashew Nut Cream Cheese
- Crispy Onion Bits
- Dijon Dressing
- Fresh Rosemary
- Green Leaves
- Lemon
- Maple Syrup
- Mixed Nuts
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
WARM ROAST VEG
Preheat the oven to 200°C. Spread out the butternut half-moons, the halved baby carrots, and the rinsed rosemary sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Discard the rosemary.
COOK THE QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MAPLE NUTS
Roughly chop the mixed nuts. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the maple syrup, the juice of 1 lemon wedge, ½ the lemon zest (to taste), and seasoning. Remove from the pan and set aside.
ALL ABOUT THE BASE
In a salad bowl, combine the dijon dressing, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked quinoa and the rinsed green leaves.
FINAL TOUCHES
Make a bed of the dressed quinoa salad. Top with the roasted veg. Drizzle over the cashew nut cream cheese. Scatter over the maple nuts, the crispy onion bits, and the remaining lemon zest. Finish it off with a crack of black pepper, and serve with any remaining lemon wedges. Beautiful work, Chef!
Butternut - 250g
Baby Carrots - 100g
Fresh Rosemary - 4g
Quinoa - 75ml
Mixed Nuts - 30g
Maple Syrup - 20ml
Lemon - 1
Dijon Dressing - 15ml
Green Leaves - 20g
Cashew Nut Cream Cheese - 30ml
Crispy Onion Bits - 15ml
WARM ROAST VEG
Preheat the oven to 200°C. Spread out the butternut half-moons, the halved baby carrots, and the rinsed rosemary sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Discard the rosemary.
COOK THE QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MAPLE NUTS
Roughly chop the mixed nuts. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the maple syrup, the juice of 2 lemon wedges, ½ the lemon zest (to taste), and seasoning. Remove from the pan and set aside.
ALL ABOUT THE BASE
In a salad bowl, combine the dijon dressing, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked quinoa and the rinsed green leaves.
FINAL TOUCHES
Make a bed of the dressed quinoa salad. Top with the roasted veg. Drizzle over the cashew nut cream cheese. Scatter over the maple nuts, the crispy onion bits, and the remaining lemon zest. Finish it off with a crack of black pepper, and serve with any remaining lemon wedges. Beautiful work, Chef!
Butternut - 500g
Baby Carrots - 200g
Fresh Rosemary - 8g
Quinoa - 150ml
Mixed Nuts - 60g
Maple Syrup - 40ml
Lemon - 1
Dijon Dressing - 30ml
Green Leaves - 40g
Cashew Nut Cream Cheese - 60ml
Crispy Onion Bits - 30ml
WARM ROAST VEG
Preheat the oven to 200°C. Spread out the butternut half-moons, the halved baby carrots, and the rinsed rosemary sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Discard the rosemary.
COOK THE QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MAPLE NUTS
Roughly chop the mixed nuts. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the maple syrup, the juice of 3 lemon wedges, ½ the lemon zest (to taste), and seasoning. Remove from the pan and set aside.
ALL ABOUT THE BASE
In a salad bowl, combine the dijon dressing, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked quinoa and the rinsed green leaves.
FINAL TOUCHES
Make a bed of the dressed quinoa salad. Top with the roasted veg. Drizzle over the cashew nut cream cheese. Scatter over the maple nuts, the crispy onion bits, and the remaining lemon zest. Finish it off with a crack of black pepper, and serve with any remaining lemon wedges. Beautiful work, Chef!
Butternut - 750g
Baby Carrots - 300g
Fresh Rosemary - 12g
Quinoa - 225ml
Mixed Nuts - 90g
Maple Syrup - 60ml
Lemon - 1
Dijon Dressing - 45ml
Green Leaves - 60g
Cashew Nut Cream Cheese - 90ml
Crispy Onion Bits - 45ml
WARM ROAST VEG
Preheat the oven to 200°C. Spread out the butternut half-moons, the halved baby carrots, and the rinsed rosemary sprigs on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Discard the rosemary.
COOK THE QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MAPLE NUTS
Roughly chop the mixed nuts. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped nuts until browned, 1-2 minutes. Remove from the heat and stir through the maple syrup, the juice of 4 lemon wedges, ½ the lemon zest (to taste), and seasoning. Remove from the pan and set aside.
ALL ABOUT THE BASE
In a salad bowl, combine the dijon dressing, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked quinoa and the rinsed green leaves.
FINAL TOUCHES
Make a bed of the dressed quinoa salad. Top with the roasted veg. Drizzle over the cashew nut cream cheese. Scatter over the maple nuts, the crispy onion bits, and the remaining lemon zest. Finish it off with a crack of black pepper, and serve with any remaining lemon wedges. Beautiful work, Chef!
Butternut - 1kg
Baby Carrots - 400g
Fresh Rosemary - 15g
Quinoa - 300ml
Mixed Nuts - 120g
Maple Syrup - 80ml
Lemon - 1
Dijon Dressing - 60ml
Green Leaves - 80g
Cashew Nut Cream Cheese - 125ml
Crispy Onion Bits - 60ml
Woolies Products in this dish
