Indulge without guilt: Enjoy delicious, healthy winter salads

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.

Embrace the season by enjoying warm and satisfying salads that are not only delicious but also nourishing.

Spiced butternut and feta salad

This simple and colourful salad can be ready in just 60 minutes.

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.

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.

Ingredients

1 butternut, peeled and cut into 2,5cm chunks

½ cup extra virgin olive oil

salt and freshly ground black pepper

1 tsp minced fresh hot chilli (optional)

1 clove garlic, peeled

juice of 2 limes or one lemon

3 cups baby spinach

2 rounds of feta cheese, crumbled or cubed

50g nuts (hazel nuts, pecan nuts or walnuts), toasted

Method

1.       Heat oven to 180°C. 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.

2.       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.

3.       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.

4.       In a large bowl, toss butternut with baby spinach, nuts and dressing.

5.       Serve warm or at room temperature on a platter.

Roasted veggie quinoa salad

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.

Ingredients (4 servings)

½ cup zucchini (75g), cubed

½ cup sweet potatoes (100g), cubed

1 cup cherry tomatoes (200g), halved

½ red onion, diced

½ cup corn (85g), fresh or canned

½ lemon, for juice

4 tbsp olive oil, divided

1 tsp garlic salt, to taste

pepper, to taste

4 cups quinoa (680g), cooked

1 tbsp apple cider vinegar

¼ cup fresh parsley (10g), chopped

Method

1.       Preheat the oven to 180˚C. Line a baking sheet with parchment paper.

2.       Add the zucchini, sweet potatoes, tomatoes, onion, and corn to the baking sheet.

3.       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.

4.       Roast for 15-20 minutes, or until fork tender.

5.       Transfer the roasted vegetables to a large bowl and add the quinoa. Toss well.

6.       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.

7.       Garnish with parsley.

• Recipes provided by Granny Mouse Country House