Ruby Salad with Butternut and Caramelized Onions

01 September 2015

Butternut and beetroot are two of my favourite vegetables. Their natural sweetness really pop when lightly roasted, so these make for a delicious addition to salads. This is definitely my salad of choice for a light and healthy springtime lunch, or perhaps even a breezy picnic in the park. Beetroots are especially effective for lowering blood pressure, detoxing the system and improving stamina. They also contain betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. Butternut is a great source of dietary fibre to keep digestion regular and is also a fantastic source of Vitamin A, which promotes healthy skin and eyesight. This is a fantastically wholesome full of all the nourishment your body needs.

Ingredients

Ingredients for Salad

1/4 cup Dried Cranberries

1 cup watercress

1 cup Baby Spinach Leaves -chopped

2 raw beetroots – chopped into cubes

1 cup butternut – chopped into cubes

1 tbsp. Olive Oil

1/2 large Red Onion, thinly sliced

1/2 tbsp. Olive Oil

1 tbsp. toasted walnuts

Ingredients for Dressing

1 tbsp. Fresh Lemon Juice

1 tbsp. Raw Honey

1 tbsp. Olive Oil

Large Pinch of Salt

1/2 tsp. Coarse Salt

Instructions

Preheat the oven to 180⁰C.

Step 1: Prepare Salad

Place the spinach, watercress and dried cranberries in a large bowl. Cover and set aside.

Step 2: Prepare Dressing

Place the lemon juice, honey, 1 tbsp. olive oil, and pinch of salt in a small bowl and whisk until thoroughly combined. Set aside

Step 3: Prepare Veggies

Line a baking tray with tin foil and spray with olive oil cooking spray

Toss butternut, and beetroot cubes with 1 tbsp. olive oil and ½ tsp. Salt.

Spread the butternut and beetroot out evenly on the tin foil lined baking sheet.

Roast butternut and beetroot for 15-20 minutes or until both are tender and turning golden brown on top. Remove from oven.

Step 4: Caramelize Onions

While the vegetables are roasting, place ½ tbsp. olive oil in a small pan and heat to medium/high.

Add onion and sauté for 2 minutes.

Reduce heat to medium and continue to sauté for another 5-6 minutes, until the onion is lightly caramelized.

Step 5: Combine

Add the hot vegetables, and hot onions to the bowl of spinach and cranberries.

Toss together to slightly wilt the spinach.

Add the dressing, top with toasted walnuts and toss until well coated.

Enjoy!

Yours in Health Always,

Cara-Lisa

xoxo