If you are anything like us, I am sure you are always on the hunt for new and exciting recipes which will incorporate variety and help you get lean and healthy. This delicious salad incorporates an amazing combination of salmon, root vegetables and greens. Both Rich in iron and magnesium this salad is super satisfying, full of energy and sure to help you stay on track.
This salad is brought to us by Rochelle Honour of Dear Liza cafe. If you happen to be in the area its well worth popping in because Rochelle’s salads are the best!
456 Calories per serve 28g fat
- 200g of baby spinach leaves
- 100g chickpeas
- 2 medium sized beets
- 1/2 small pumpkin
- 100g goats cheese
- 20g macadamias
- 50g pumpkin seeds
- 4 x 100g salmon fillet skin on (optional)
- 50ml light olive oil
- 10ml red wine vinegar
- 20m balsamic vinegar
- 1tsp dijon mustard
- 2 tsp honey
Place whole beets into a saucepan and cover with water – boil until tender when checked with a knife (about 1 hour)
Dice pumpkin into approximately 2cm cubes and roast in a 200 degree oven with a little light olive oil and seasoning for 35 minutes.
Toast macadamias in the oven for about 5 minutes, keep an eye on them as they can turn too dark very quickly!
Once cooled put into a sandwich bag and use a rolling pin to crush them a little.
To make vinaigrette put all Ingredients into a jar and shake vigorously.
If adding salmon, get a non stick frying pan very hot, add a little oil and add the salmon skin side down.
Turn down the heat to medium, season and cook for approximately 2-3 minutes – when you try to move it the salmon should not be stuck – if it is leave it a little longer and when it is ready to flip it will come away easily.
Flip and cook for a minute then remove from pan to rest.
Pop on some gloves and rub the beetroot skin – it should come away easily. Top and tail then slice into wedges.
Assemble the salad finishing with the macadamias and pumpkin seeds, top with the salmon and drizzle with vinaigrette.