Wintry superfood salad

Ingredients

• 1 tsp fresh ginger, diced
• 1 tbsp white miso (you can use the miso soup sachets!)
• 1 tsp honey
• 500g pumpkin, peeled and cut into medium chunks
• 10 baby carrots (no need to peel!)
• 1/4 cup olive oil
• 2 cups baby spinach, washed and dried well
• 1 cup broccoli, cooked until tender and then cooled
• 6 radishes, sliced thinly
• 1 avocado, sliced
• 50 almonds, chopped
• a handful of fresh herbs

Dressing:

• 3 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1/2 tbsp sesame oil
• juice of 1 lime

Wintry superfood salad

Preheat oven to 180°C or 160°C fan-forced. Line a baking dish with baking paper and set aside.

In a big bowl, mix the ginger, miso and the honey with 1/4 cup of boiling water. Throw in the pumpkin and the carrots and toss well so that everything’s nicely coated.

Pour the olive oil into a baking dish and then add the pumpkin and carrots. Toss well once more and bake for 30 minutes or until tender and caramelising. Lift the vegetables out of the oil and set aside.

In a big bowl, combine the spinach, broccoli, radishes, avocado, almonds, roasted pumpkin, carrots and herbs.

To make the dressing: Whisk all ingredients together well (or put them in a jar and shake them up!)

Dress the salad gently with the dressing and season well with salt and pepper.

Notes:

• Variations: You could add some sliced seared beef, some BBQ chicken or some tofu.
• Boost the ‘SUPER’ by adding some other fresh and healthy things – sliced mushrooms, blueberries, sprouts, shaved cabbage, pumpkin seeds, sesame seeds, sliced pear … go wild!
• This recipe was created by Pip Lincolne for Kidspot, New Zealand’s best recipe finder. You can follow Pip at Meet me at Mike’s or on Pinterest and Twitter.