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This attractive, fresh tasting features a bounty of garden vegetables and starts with an apple cider vinegar dressing. Weeks ago my lovely neighbor friend Carol came to quick lunch. So I grab some roasted pumpkin from the refrigerator and picks some rockets leaves, lettuce from my organic vegetable patch. with a wonderful combination of colors and flavors, We were happy and enjoyed the salad

Preparations time 15 mins.
serves 4
500 g cubed, oven or pan roasted pumpkin (I used butternut)
200 g washed fresh rocket (arugula)
100 g washed, torn lettuce or mixed salad green
50 g roasted pumpkin seeds or choice of nuts or seeds
50 g crumbled feta cheese

For apple cider dressing;

60 ml organic apple cider vinegar
60 ml cooking oil (I used grape-seed oil) please do not use strong flavored oil for this recipe.
30 ml (2 tbs ) water
1tbs + 1 tsp raw honey or puree maple syrup 
1/2 level tsp ground pink himalayan salt or choice of salt
1. Combine the apple cider vinegar, salt, honey and oil in food processor or blender (or use folk or egg beater, beat slowly adding cooking oil) process until the combination is creamy in texture. Covered, chill for 10 to 15 minutes before serve.
 
2. Arrange a salad bowl with lettuce, rocket, top with pumpkin then the nuts and cheese. Sprinkle dressing over the salads.
Hints & Tips;
Adding strong flavor ex; extra virgin olive Oil,  will bring more bitter taste and damage the flavor of light smoothness.
Dairy-free options; remove the feta cheese from the recipe.
Choose your cheese; feta, goat, cream or blue for above recipe. 
 

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