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    Give Your Salad A Winter Makeover With This Butternut And Beetroot Recipe

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    Who says salads are only for summer? Loaded with roasted butternut and beetroot, toasted almonds, basil and a sprinkling of feta (optional), this salad will keep you happy and warm throughout the chilly months — and when summer swings around again, you can simply let the roasted veggies and nuts cool down before serving the salad.

    Serve the salad as a main or as a side depending on your mood — it’s the perfect salad for a braai or Sunday roast, but you can just as easily serve it as a main meal.

    Health Benefits:

    Immune Support: The vitamins and antioxidants in butternut squash and beetroot help support a healthy immune system, especially during the winter months when colds and flu are more common.

    Heart Health: The fibre, healthy fats and antioxidants in almonds, beetroot and olive oil contribute to heart health by reducing cholesterol levels and inflammation and improving blood vessel function.

    Let’s make this warm hearty winter salad:

    Warm Winter Salad

    Loaded with roasted butternut and beetroot, toasted almonds and a sprinkling of feta, this salad will keep you happy and warm throughout the chilly months.

    Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr

    Course Salad, Side DishCuisine Vegetarian

    Servings 4 servingsCalories 342 kcal

    500g butternut, chopped400g beetroot, choppedGood-quality olive oilSalt and freshly ground black pepper100g almonds, choppedLettuce, roughly tornBalsamic vinegar1 wheel feta optionalA few basil leaves, roughly chopped
    Preheat the oven to 200˚C. Place the butternut and beetroot on an oven tray, drizzle with olive oil and sprinkle with salt and black pepper. Place in the oven and roast until tender and very slightly charred on the edges.While the veggies are roasting, add the chopped almonds to a dry pan on a medium-high heat and toast until warmed through and browned. Remove from the pan and set aside.Arrange the lettuce leaves on a serving platter. Remove the veggies from the oven and scatter them over the lettuce leaves. Sprinkle over the toasted almonds and dress with olive oil and balsamic vinegar. Season with salt and pepper, to taste. If you are using feta, crumble it over the salad. To finish, sprinkle over the chopped basil leaves.

    Keyword salad

    Looking for more easy winter meals? Try this One-Pan Chicken With Green Beans In Tomato Sauce recipe, this Lettuce, Fennel & Pea Soup recipe or these Quick Air Fryer Delights. More

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      This Tinned Tuna Nicoise Salad Is The Ultimate Quick Dinner Or Work Lunch

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      Whether it’s a Monday, following a weekend of errands, or it’s just been a long week, sometimes the urge to get creative in the kitchen goes MIA. That’s why this tinned tuna recipe is great — minimal prep, maximum nutrition and flavour. Talk about #BowlGoals…

      “This is definitely a workday lunch solution waiting to happen. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp,” explains Lucy Tweed, creator of this recipe and author of Every Night Of The Week.

      READ MORE: 3 No-Cook Lunch Recipes You Can Make During Load Shedding

      What To Do Instead Of Spending Hours In The Kitchen Tonight

      This recipe is so quick and easy, you can devote the time you would’ve spent preparing dinner (and lunch) to get mindful instead. Research has found that 30 minutes of meditation a day is enough to stave off anxiety and depression.

      READ MORE: This Simple Freezer-Friendly Pulled Pork Tortilla Recipe Is Perfect For Meal Prep

      Tinned Tuna Nicoise Salad Recipe

      Whether it’s a Monday, following a weekend of errands, or it’s just been a long week, sometimes the urge to get creative in the kitchen goes MIA. That’s why this tinned tuna recipe is great — minimal prep, maximum nutrition and flavour. Talk about #BowlGoals…“This is definitely a workday lunch solution waiting to happen. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp,” explains Lucy Tweed, creator of this recipe.

      Prep Time 10 minsCook Time 7 mins

      Course SaladCuisine French

      Servings 4 people

      1 Pot1 Salad Bowl
      3 Tbsp Herb thickenerTuna Mix2 185g tins tuna in oil, drained3 Tbsp Flat-leaf parsley, chopped3-4 Tbsp Gherkins pickled with dill, chopped2 Tbsp Red onion, finely chopped2 tsp 2 tsp Baby capers, chopped3 Tbsp Dill, chopped1 Tbsp Olive oil1 Tbsp Lemon juiceSea salt and freshly ground black pepperSalad8 Baby potatoes, boiled in very salty water until tender, then sliced250 grams Green beans, tails trimmed, blanched4 Whole Tomatoes, sliced4 Boiled eggs, peeled and halved lengthways2 Baby cos lettuces, trimmed, washed and quartered
      Boil your eggs and potatoes. 7-minute eggs work well at sea level; add a minute or 2 if you’re on the Highveld (seriously, altitude impacts your boiled eggs). Drain, cool and peel eggs; slice eggs and potatoes.For the tuna mix, combine all the ingredients in a bowl.Same for the salad ingredients.Divide the salad and tuna mix among four bowls and drizzle with the herb thickener.

      Keyword fish, healthy, salad

      Kelleigh Korevaar

      Kelleigh is the Managing Editor of Women’s Health. When she’s not convincing her colleagues to try the latest TikTok trends, you can find her planning a holiday that never leaves the group chat, binge-reading or eating her way through Cape Town. More

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      in diet and nutrition

      The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now

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      Bird or bacon? No need to choose. There’s a no-membership-required policy for this club. Step right up for a feast of flavour when you try out this chicken club salad recipe.

      Best part? We know how busy you are so we’ve built in a mindful task you can do while you are cooking.

      How To Maximise Your Meal Time Prep

      A 2018 study suggested that writing about positive experiences for just 15 minutes a day, three times a week, may boost resilience and help ease feelings of anxiety and stress. Now, it’s time to embrace the power of putting pen to paper in the 20 minutes your club chicken roasts.

      Don’t know where to start? Here are some journalling prompts:

      What three ordinary things bring you the most joy?

      What is one good thing that happened to you today?

      What five personality traits are you most thankful for?

      What’s something about your health or body that you’re grateful for?

      Chicken Club Salad Recipe

      Serves 4–6

      “I like to cook this with bone-in cutlets and then, once the chicken is done and rested, I cut the bone out and slice the meat. If you find this a little daunting, just ask the butcher to debone the cutlets for you first or use thigh fillets. Thighs are forgiving; you’ll just need to reduce the cooking time as explained below.” says Lucy Tweed, author of cookbook Every Night of the Week.

      Ingredients

      1kg Chicken cutlets (thighs), bone in, or thigh fillets

      Olive oil, for brushing

      Sea salt

      150g Round pancetta, thinly sliced

      1/4 Baguette (or 1/2 small one), thinly sliced on the diagonal

      2 Avocados, peeled and cut into wedges or slices

      1/2 Iceberg lettuce, cut into thin wedges

      3 Very ripe tomatoes, sliced into thin rounds

      125ml Vinai-no-regrette

      2 Tbsp Chives, finely chopped

      Vinai-no-regrette (makes approx. 375ml):

      125ml Lemon juice

      1 Garlic clove, peeled and smashed

      2 Tbsp Dijon mustard

      2 tsp Each sugar and sea salt

      50g Parmesan, grated

      250ml Extra virgin olive oil

      Optional Ingredients:

      Fresh bread, to transform it from a salad into the stacked sandwich you love. Be sure to use thick slices of a crusty bread, like baguette.

      Method

      Preheat your oven on grill.

      Brush the cutlets or thigh fillets with oil and season with salt. Place, skin-side up, on a baking tray and grill for 5 minutes until crispy.

      Switch to oven mode and set to 180°C.

      Cook the chicken cutlets for 10 minutes (if you’re using thigh fillets, skip this bit).

      Add the pancetta, softly scrunched or folded in little clusters, to the baking tray with the chicken.

      Place the baguette slices onto the tray too (if using), allowing them to soak up the fatty juices.

      Return to the oven and roast for a further 20 minutes until the pancetta and bread are crisp and golden and the cutlets or thigh fillets are cooked through. Good time to journal.

      Remove from the oven and allow to cool to just warm.

      Cut out the bones if you used cutlets and cut each piece of chicken into about four jaunty slabs. Assemble the roasted stuff on a platter, along with the avo, lettuce and tomato. 

      Dress with the vinaigrette and scatter with chives. More