Winter Spring Salad
We are all aware of this time of the year when the two seasons start to mesh together… We long for the summer days and are tired of the cold wet winter. We get glimpses of sunshine summer days and then its back to a week of wet weather.
Our winter spring salad is super easy to assemble, especially for those lazy Sundays.
The salad is a mixture of ingredients that are on the cusp of ‘out of season’ and ‘in season’. It is a great time of the year to mesh together ingredients you wouldn’t normally find in season at the same time.
- 200 g butternut, but into strips or blocks
- 2 aubergines, sliced lengthwise
- 200 g blue cheese
- 1 punnet figs
- 4 radishes, thinly sliced
- 1 pomegranate, seeded
- 1 packet mixed salad leaves
- Salt & pepper
- Olive oil for roasting
Preheat your oven to 200 °C. Place the butternut on one side and aubergines on the other side of a roasting tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30- 40 minutes until the butternut is cooked. Check the aubergines half way through after 20 minutes and take them off the tray if they are starting to turn brown. Then place the butternut back in the oven to cook further.
To assemble your salad place lettuce leaves on a plate start layering with all the ingredients alternating with lettuce leaves. When all the ingredients are layered, drizzle with olive oil and serve immediately.
Photography: Yolande Snyders (YSP/Yellow Papaya)
Styling: Simone Kruger (SKstyling/Yellow Papaya)