Autumn Rainbow Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
A satisfying and hearty celebration of autumn in salad form.
Servings: 4
Ingredients
- 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
Instructions
-
Preheat the oven to 180 degrees.
-
Peel the squash or pumpkin and cut into cubes. Roast in the oven for 20-30 minutes in a little oil and salt.
-
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.
-
Pour the salad leaves into a large bowl and add all of the ingredients. Pour over your favourite salad dressing and stir through.
-
Serve and enjoy!
Recipe Notes
A great one to store in the fridge for make ahead week day lunches.