Warm Autumn Salads

Hey everybody! Today I have two recipes for you! They are both warm salads that a great on the side of a roast or to meal prep and alternate the salads every day of the week. I love making salads like this accompanied with other bits and bobs, it’s like snacking on many different things but even more enjoyable and wholesome. We had a Halloween party yesterday and it was so much fun with all the Halloween goodies and amazing costumes, what is everyone dressing up as?

Roasted Carrots and Sweet Potatoes with a Spring Onion Dressing

1kg carrots, peeled and cubed

700g sweet potatoes, peeled and cubed

2 tbsp olive oil


2 tbsp extra virgin olive oil

4 tbsp apple cider vinegar

1 tsp honey

1 tsp lemon

4 stalks spring onion, sliced

½ red onion, diced

  1. Heat the oven to 200 C.
  2. Prepare the carrots and sweet potatoes. Spread on a baking sheet and sprinkle with olive oil, salt and pepper. Cook in the oven for 1hr until the vegetables are soft and slightly crispy.
  3. For the dressing, mix all the ingredients together and let marinate for 30 minutes before serving with carrots and potatoes.
  4. Serve with the dressing apart so everyone can add to their own taste. (Just in case there isn’t an onion lover which there was when I served this).


Broccoli and Quinoa with a Honey Mustard Dressing

3 broccoli heads, halved

250g quinoa, cooked as instructed on package


3 tbsp mustard

2 tbsp apple cider vinegar

1 tbsp extra virgin olive oil

2 garlic cloves, crushed

1 tbsp honey

  1. Boil water, add broccoli heads to water and boil for 3-5 minutes (depending on how much you like the CRUNCH). Drain the water and place broccoli in salad bowl.
  2. Cook quinoa as instructed on package and stir together with the broccoli.
  3. For the dressing, stir all the ingredients together and drizzle on the broccoli and quinoa. Stir well and serve.

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