Super Food Salad

Another salad that rocks, this one inspired by a salad eaten in a Giraffe restaurant. Sweet balsamic roasted squash, beetroot, leaves and seeds, all with a herby, mustardy dressing. Green beans were a nice addition, and I’d have liked to include a scattering of sprouted beans but didn’t have any in.

A fab super food, relatively seasonal healthy salad to enjoy after too much stodgy comfort food in the dark, cold winter months.

Super Food Salad (dairy-free, egg-free, peanut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


Serves 2

  • 1 small squash
  • 1 tbsp balsamic vinegar
  • 2 tbsps extra virgin olive oil
  • A good grating of nutmeg
  • 2 cooked beetroot, quartered
  • 1 handful green beans, briefly cooked
  • 2 spring onions
  • 1 bag rocket leves
  • 1 handful sunflower seeds/pine nuts, toasted
  • 1 tbsp red wine vinegar
  • 3 tbsps extra virgin olive oil
  • 1 small bunch basil, finely chopped
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • Salt and pepper

– Preheat the oven to 200 degrees centigrade/Gas mark 6
– Peel and deseed the squash. Cut into bite-sized pieces.
– Toss in the balsamic and 2 tbsps olive oil. Grate on the nutmeg.
– Roast for 20-30 minutes, until soft and golden
– Next make the dressing. Whisk together the red wine vinegar, oil, mustard, herbs (fresh and dried) and seasoning. Set aside.
– Compose the plate with the leaves, squash, beetroot, green beans and spring onions.
– Drizzle over the dressing
– Scatter with seeds/pine nuts


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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