eCook Meal
Warm Winter Salad & Maple Nuts
with butternut, baby carrots & a Dijon mustard vinaigrette
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R143.41
for 4 servings · R35.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Carrots needs 400 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 40% of packR26.00
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Rosemary needs 15 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 2% of packR3.47
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Maple Syrup needs 80 mlMaple Syrup 250 ml 250 ml at R169.99 · 32% of packR54.40
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Crispy Onion Bits
- Mixed Nuts
- Dijon Dressing
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Carrot, Butternut, Cashew Nut Cream Cheese, Crispy Onion Bits, Dijon Dressing, Green Leaves, Lemon, Maple Syrup, Mixed Nuts, Quinoa, Rosemary
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?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Warm Winter Salad & Maple Nuts?
Baby Carrot, Butternut, Cashew Nut Cream Cheese, Crispy Onion Bits, Dijon Dressing, Green Leaves, Lemon, Maple Syrup, Mixed Nuts, Quinoa, Rosemary
How many calories does Warm Winter Salad & Maple Nuts have?
872 calories
How much fat content does Warm Winter Salad & Maple Nuts have?
grams