{"id":61548,"date":"2025-05-07T12:46:34","date_gmt":"2025-05-07T10:46:34","guid":{"rendered":"https:\/\/novanews.co.za\/worcesterstandard\/?p=61548"},"modified":"2025-05-09T11:27:54","modified_gmt":"2025-05-09T09:27:54","slug":"indulge-without-guilt-enjoy-delicious-healthy-winter-salads","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/worcesterstandard\/indulge-without-guilt-enjoy-delicious-healthy-winter-salads\/","title":{"rendered":"Indulge without guilt: Enjoy delicious, healthy winter salads"},"content":{"rendered":"\n

The winter chill can tempt us to indulge in comfort foods and let go of healthy eating habits. However, comfort food does not have to mean unhealthy meals<\/a>. <\/p>\n\n\n\n

Embrace the season by enjoying warm and satisfying salads that are not only delicious but also nourishing.<\/p>\n\n\n\n

Spiced butternut and feta salad<\/h3>\n\n\n\n

This simple and colourful salad can be ready in just 60 minutes.<\/p>\n\n\n\n

Butternut is available all year round and has a sweetness when roasted. It makes a gorgeous salad to serve as a side dish at a braai or family meal.<\/p>\n\n\n\n

The nuts add crunch but are optional, and the pumpkin seeds add texture. Do not swop out the feta however – its salty tang adds an essential touch. Baby spinach lightens the dish, and it can also be substituted with butter lettuce.<\/p>\n\n\n\n

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Spiced butternut and feta salad. Photo: Supplied<\/figcaption><\/figure>\n\n\n\n

Ingredients<\/h4>\n\n\n\n

1 butternut, peeled and cut into 2,5cm chunks<\/p>\n\n\n\n

\u00bd cup extra virgin olive oil<\/p>\n\n\n\n

salt and freshly ground black pepper<\/p>\n\n\n\n

1 tsp minced fresh hot chilli (optional)<\/p>\n\n\n\n

1 clove garlic, peeled<\/p>\n\n\n\n

juice of 2 limes or one lemon<\/p>\n\n\n\n

3 cups baby spinach<\/p>\n\n\n\n

2 rounds of feta cheese, crumbled or cubed<\/p>\n\n\n\n

50g nuts (hazel nuts, pecan nuts or walnuts), toasted<\/p>\n\n\n\n

Method<\/h4>\n\n\n\n

1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Heat oven to 180\u00b0C. Place butternut on a large baking sheet in a single layer, drizzle with two tablespoons of the oil, stir to coat and sprinkle with salt and pepper.<\/p>\n\n\n\n

2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Roast, turning occasionally until the chunks begin to brown on the corners and become soft inside, taking only 30 to 40 minutes. Remove from the oven.<\/p>\n\n\n\n

3.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 For the dressing: place chillies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a dash of salt and pepper. Process until blended.<\/p>\n\n\n\n

4.       In a large bowl, toss butternut with baby spinach, nuts and dressing.<\/p>\n\n\n\n

5.       Serve warm or at room temperature on a platter.<\/p>\n\n\n\n

Roasted veggie quinoa salad<\/h3>\n\n\n\n

This hearty and healthy salad makes a satisfying lunch or dinner. The roasted vegetables add a depth of flavour to the quinoa and the tangy dressing ties everything together.<\/p>\n\n\n\n

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Roasted veggie quinoa salad. Photo: Supplied<\/figcaption><\/figure>\n\n\n\n
Ingredients (4 servings)<\/h5>\n\n\n\n

\u00bd cup zucchini (75g), cubed<\/p>\n\n\n\n

\u00bd cup sweet potatoes (100g), cubed<\/p>\n\n\n\n

1 cup cherry tomatoes (200g), halved<\/p>\n\n\n\n

\u00bd red onion, diced<\/p>\n\n\n\n

\u00bd cup corn (85g), fresh or canned<\/p>\n\n\n\n

\u00bd lemon, for juice<\/p>\n\n\n\n

4 tbsp olive oil, divided<\/p>\n\n\n\n

1 tsp garlic salt, to taste<\/p>\n\n\n\n

pepper, to taste<\/p>\n\n\n\n

4 cups quinoa <\/a>(680g), cooked<\/p>\n\n\n\n

1 tbsp apple cider vinegar<\/p>\n\n\n\n

\u00bc cup fresh parsley (10g), chopped<\/p>\n\n\n\n

Method<\/h5>\n\n\n\n

1.       Preheat the oven to 180\u02daC. Line a baking sheet with parchment paper.<\/p>\n\n\n\n

2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Add the zucchini, sweet potatoes, tomatoes, onion, and corn to the baking sheet.<\/p>\n\n\n\n

3.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Drizzle with lemon juice and two tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.<\/p>\n\n\n\n

4.       Roast for 15-20 minutes, or until fork tender.<\/p>\n\n\n\n

5.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Transfer the roasted vegetables to a large bowl and add the quinoa. Toss well.<\/p>\n\n\n\n

6.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 In a small bowl, mix the remaining two tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa and toss to coat.<\/p>\n\n\n\n

7.       Garnish with parsley.<\/p>\n\n\n\n