Too me eating good and satisfying food is almost a religion. It is something I practise everyday and it’s very important to me that I always have a nutritious and filling meal to look forward to. This can however be a challenging at times, especially when you spend a lot of time away from home and on the run. And seeing that we do not have a tradition for take-away food here in Denmark, it can be quite difficult to find yourself a cheap and delicious meal on the go – ‘Could someone please start franchising Pret A Manger in Danmark?’
As a result you simply need to be prepared and start prepping lunch boxes, snacks and sometimes breakfast jars. But how do you keep coming up with ideas for the lunch box that rocks – it definitely is a challenge. Many salads seem to clash and get soggy after a while, and I prefer to make a large portion of salad that can last for at least half the week. Therefore I am very pleased that all the firm, rustic and very nutrient packed winter vegetables have finally arrived in the shelf.
This particular salad, or at least a versions of it, has been filling my lunchbox for the past couple of months. It is in fact very simple and combine 3 of my favourite winter foods: Pommegranat, root veggies and kale. To accompany the three Winter Kings are some creamy avocado and feta cheese + some toasted seeds and suddenly you have yourself quite the dream salad. Non of the ingredients gets either soggy or dry and the texture of the salad stays perfect for up to 4 days. You can easily vary the salad, as I do all the time, you can change up the root veggies and even use pumpkin or roasted aubergine if you please. The seeds can be varied and changes for nuts too – and you can sub the feat cheese for tofu if you wanna go vegan. Sometimes I even add orange or apple and some fresh herbs. Changing up the recipe allows you to eat this salad several days in a row without getting sick of it. I know you are gonna love it and yourself for making it!
Hearty Winter salad with honey roasted roots, kale & pomegranate
Serves 4 for a main course
1 kg root vegetables, eg. parsnip, sweet potatoes, celeriac or even pumpkin
150 g washed and chopped kale
150 g feta cheese
50 g pumpkin seeds
2 tbsp olive oil
1-2 tsp honey
1 tsp fennel seeds, chopped
Salt & pepper
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1/2 tsp honey
A pinch of salt
Preheat oven to 200 ºC/400 ºF, with fan. Wash your root vegetables, peel if necessary, and chop into smaller pieces. Place on one or two pieces of parchment paper. Add olive oil, honey, fennel seeds, salt and pepper and toss everything together. Place in the oven and roast for 20-25 min, until golden and tender. Remove and let cool.
Stir together vinaigrette, season to taste. Add the kale in a large bowl and pour in the vinaigrette and use your hands to massage the vinaigrette into the kale for a couple of minutes.
Cut open avocado, remove store, scoop out the meat and cut into smaller cubes. Add the avocado to the kale along with crumbled feta and pomegranate seeds. (Watch this Video to see how easy you can dressed the pomegranate)
Heat a skillet, add the pumpkin seeds and a little sprinkle of salt and toast until golden.
Gently mix in the roasted roots and top the salad with toasted pumpkin seeds.