If you’re under the impression that salads are only to be eaten in the summer or if you’re on a diet, think again! Salads can be just as hearty and wholesome as stews or casseroles and can be incorporated into a well-balanced diet and all year round. This rainbow salad that is full of the colours of autumn is proof that salads can be just as fresh and colourful as they are in the summer.
I eat salads all year round and I’ve shared quite a few on the blog, my Fig, Goat’s Cheese & Basil Salad has become a firm favourite of mine, especially during autumn. Roasting cauliflower really brings out its delicious nutty flavour that you wouldn’t necessarily taste if it was steamed or boiled and I love how it tastes with the roasted squash. I used a crown prince squash in this recipe as it was the closest to my favourite kabocha squash that I could find, but any of your preferred variety will work well.
- 1 bag of Florette Crispy Salad
- 2 cups roasted squash or pumpkin
- 1 small head of cauliflower
- 3 tbsp of fresh flat leave parsley
- 1 cup almonds
- Seeds from half a pomegranate
- Favourite salad dressing
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Preheat the oven to 180 degrees.
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Peel the squash or pumpkin and cut into cubes. Roast in the oven for 20-30 minutes in a little oil and salt.
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Halfway through the cooking process add the florets of the cauliflower to the baking tray. Once they have both cooked through allow to cool a little.
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Pour the salad leaves into a large bowl and add all of the ingredients. Pour over your favourite salad dressing and stir through.
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Serve and enjoy!
A great one to store in the fridge for make ahead week day lunches.
Florette salad bags make whipping up a healthy lunch or dinner so easy. I love that their salads are made up of different varieties of lettuce, which I think makes salads more exciting. From the range the crispy salad bag is my favourite and we eat it a lot in our house, great to throw on the side of a meat, fish or vegetarian dish. The mix of different leaves, lambs lettuce, frisee and radicchio add different flavours and textures to your meals, which is why I always go for this one, time and time again.
I’m a bit squash obsessed at the moment and always like to have one already roasted in the fridge or freezer ready to throw into a curry, casserole or salad. We’re going pumpkin picking next week and I cannot wait! I adore it in this salad for the colour and the lovely flavour. Next to the roasted cauliflower, pomegranate seeds, almonds and colourful mixed leaves it reminded me of an autumnal rainbow. It’s definitely a satisfying salad that won’t leave you reaching for the biscuit tin a few hours later.
Do you view salads as ‘rabbit food’, only for those looking to lose weight?
*Recipe commissioned by Florette, but all opinions are my own.
I do love a good salad, with lots of variety and I’m a big fan of warm salads through the colder months too. Soups and salads are my go to lunch pretty much all year round to be honest. I’d have either over a sandwich any day! This salad looks super colourful with all the squash and pomegranate seeds.
I never thought of roasting cauliflower, but it sounds delicious.
I keep a tub of roasted squash in the fridge most of the time, it is such a useful addition to all manner of dishes, as well as a winter salad.
Lovely flavours and colours here.
I love salads, especially bright ones with lots of different ingredients but nothing over the top. The only thing I would leave out of this beautiful salad are the almonds.
Looks delicious but I really can’t eat salads in the colder months. I crave hot food mmm!
I always love you meal/food suggestions, I love salads but don’t eat them often enough except if there is meat in it lol
What a beautiful looking salad! It sounds perfect for this time of year! Love that it includes pomegranate seeds to!
I love this, so bright and colourful with a definitely autumn feel. It’s nice to mix your salads up according to season isn’t it.
I love seeing bright, colourful meals like this. It really looks great and your photos are gorgeous!
Ashton x
ashtonjade.co.uk
This salad is indeed really pretty and so very colourful I like the idea of roasting the veg.
A perfect seasonal rainbow in salad form. Squashes are so good at the moment and this is a great way to enjoy them.
I eat salad all year round so this recipe is one I will try out. Love the idea of putting pomegranate on it as I wouldn’t think to do that! Love the idea of tasting cauliflower too, I’m not a fan of it boiled or steamed.