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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Warm Winter Salad & Maple Nuts?
The preparation time for Warm Winter Salad & Maple Nuts with butternut, baby carrots & a Dijon mustard vinaigrette is between 20 and 45 minutes.
What is the total time required to make Warm Winter Salad & Maple Nuts with butternut, baby carrots & a Dijon mustard vinaigrette?
The total time required to make Warm Winter Salad & Maple Nuts with butternut, baby carrots & a Dijon mustard vinaigrette is between 45 and 65 minutes.
How many servings does Warm Winter Salad & Maple Nuts provide?
4 servings
What are the main ingredients in Warm Winter Salad & Maple Nuts?
Baby Carrots, Butternut, Cashew Nut Cream Cheese, Crispy Onion Bits, Dijon Dressing, Fresh Rosemary, Green Leaves, Lemon, Maple Syrup, Mixed Nuts, Quinoa
What is the nutritional information of Warm Winter Salad & Maple Nuts?
Calories: 872, Carbs: 126 grams, Fat: grams, Protein: 23.2 grams, Sugar: 35.1 grams, Salt: 239 grams
How do I prepare Warm Winter Salad & Maple Nuts?
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! 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.
What should be prepared from my kitchen to make Warm Winter Salad & Maple Nuts?
Baby Carrots, Butternut, Cashew Nut Cream Cheese, Crispy Onion Bits, Dijon Dressing, Fresh Rosemary, Green Leaves, Lemon, Maple Syrup, Mixed Nuts, Quinoa
How many calories does Warm Winter Salad & Maple Nuts have?
872 calories
How much fat content does Warm Winter Salad & Maple Nuts have?
grams
Woolies Products in this dish
