Holiday Harvest Salad

A vibrant salad combining fresh and crunchy radishes with sweet roasted pumpkin, sprouts and a zesty shallot vinaigrette. This salad is a great option if you are told to bring a salad, and it’s gluten-free, dairy-free and vegan too, so fabulous for a wide range of guests. I love doing a combination of textures and preparation methods with my salads, and this one is the perfect example of it!

Serves:

Prep Time:

25 minutes

Cook Time:

30 minutes

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Sides

Holiday Harvest Salad

Who said salads were boring?

I recommend this one with some slow-cooked lamb, and perhaps a side of feta or tahini. You won’t regret it.

Holiday Harvest Salad

Experience the essence of the holidays with this delightful medley of roasted pumpkin, crisp radishes, crunchy walnuts, and vibrant sprouts, all tossed in a zesty shallot vinaigrette for a perfect blend of flavors and textures.

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Serves:

Prep time:

25 minutes

Cook time:

30 minutes

INGREDIENTS

1 whole butternut pumpkin, deseeded, peeled and chopped into large pieces

3 radishes, finely sliced

½ cup walnuts

6 cups sprouts or leafy greens of choice (e.g., spinach, arugula, kale)

2 tbsp olive oil, for roasting

½ tsp dehydrated Davidson plum powder (optional)

Shallot Vinaigrette

2 small shallots or one large, peeled and chopped

¼ cup extra virgin olive oil

1 lemon, zested and juiced

1 teaspoon Dijon mustard

¼ teaspoon fine sea salt

¼ teaspoon freshly-cracked black pepper

METHOD

Roasting the Pumpkin and Walnuts

Preheat the oven to 200°C.
In a large bowl, toss the chopped pumpkin pieces with olive oil, salt, and pepper until well coated.
Spread the pumpkin evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes or until the edges are golden and the pumpkin is fork-tender. Remove from the oven and let it cool slightly.
On another small tray, spread out the walnuts and place in the oven to roast for 8-12 minutes until fragrant and slightly golden. Watch carefully to ensure these don’t burn.

Shallot Vinaigrette

In a small food processor or using a hand blender, combine the finely chopped shallots, extra virgin olive oil, lemon zest, lemon juice, Dijon mustard, salt, and black pepper.
Blend until the ingredients are well combined and the dressing has a smooth consistency. Adjust salt and pepper to taste.

Assembling the Salad

On a large serving dish, arrange the sprouts or leafy greens, roasted pumpkin and finely sliced radishes. Crush the walnuts roughly with your fist while sprinkling over the salad.
Drizzle over the shallot vinaigrette, and sprinkle with Davidson plum powder, if using. Serve.