The Knobbly Plate

A veggie, foodie, photography site

baby leaf salad

A Vibrant, Fresh, Colourful Summer Salad

by

A vibrant summer salad is a symphony of nature’s colors and flavors, a radiant tapestry woven with the golden glow of roasted carrots, the deep crimson of beetroot jewels, and the emerald embrace of tender greens. Each bite is a burst of sunshine, sweetened by the honeyed kiss of caramelized roots and the tangy notes of balsamic drizzle. Toasted nuts add a whisper of earthiness, while crumbled cheese melts like morning dew upon the leaves. It’s a celebration of summer’s bounty, a dance of textures and tastes that delights the senses and nourishes the soul.

Save Print
A Vibrant, Fresh, Colourful Summer Salad
Author: 
Recipe type: Vegetarian
Cuisine: European
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • * Roasted Vegetables:
  • * 4 medium carrots, peeled and cut into thin strips
  • * 2 medium beetroots, peeled and cut into wedges
  • * 2 tbsp olive oil
  • * 1 tbsp honey
  • * 1 tsp cumin seeds
  • * Salt and pepper to taste
  • * Salad:
  • * 4 cups mixed salad leaves (e.g., arugula, baby spinach, and watercress)
  • * ¼ cup crumbled goat cheese or feta
  • * ¼ cup toasted walnuts or pecans
  • * ¼ cup pomegranate seeds or dried cranberries
  • * Dressing:
  • * 3 tbsp extra virgin olive oil
  • * 1 tbsp balsamic vinegar
  • * 1 tsp Dijon mustard
  • * 1 tsp honey
  • * Salt and pepper to taste
Instructions
  1. Roast the Vegetables:
  2. * Preheat the oven to 400°F (200°C).
  3. * Toss the carrots and beetroot with olive oil, honey, cumin seeds, salt, and pepper.
  4. * Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized, stirring halfway through.
  5. Prepare the Dressing:
  6. * In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
  7. Assemble the Salad:
  8. * In a large salad bowl, toss the mixed salad leaves with a bit of the dressing.
  9. * Arrange the roasted carrots and beetroot on top.
  10. * Sprinkle the crumbled goat cheese, toasted nuts, and pomegranate seeds or dried cranberries over the salad.
  11. * Drizzle with more dressing as desired.
  12. Serve:
  13. * Serve the salad immediately, either as a light meal on its own or as a side dish.
  14. This salad is a perfect balance of sweet, savory, and tangy flavors, making it an indulgent yet healthy choice for summer.

 

 

Roasted Butternut & Carrot Salad with Baby Leaves

by

This to me is pure heaven on a plate. Roasted butternut squash, carrot, with baby leaf salad and sous sous. This has become a go to meal for me these days. Butternut squashes are very in season now as are carrots. Very simple to make. Just cut up the butternut squash into bite sized pieces and along withe the carrots, drizzle olive oil over them and sprinkle sea salt over them and roast in a hot oven until you see the tips of the veggies begin to char. Couscous is even easier to make. One cup of couscous in a bowl and add one cup of boiling water and leave to stand for around five minutes. Then fluff with a fork. iv’e added cherry tomatoes, red onion and baby leaf salad to complete this recipe. Quite often I also drizzle some French dressing over the salad for even more of a flavour hit but it’s delicious on it’s own.