walking lightly on earth



Warm salads are a delicious and easy way to get a variety of vegetables as part of your dinner. I don’t know why it has taken me so long to make warm salads. In particular in the colder months I enjoy cooked food over raw foods like fresh salads or in addition to a salad with cabbage.

Enjoy this beautiful salad of oven-roasted pumpkin, cauliflower and broccoli mixed with kale and a strawberry balsamic dressing before serving. You could also roast sweet potatoes instead of pumpkin.

Berries are a great way to add flavour to your dressings and it goes really well with the roasted vegetables. I used half of the dressing and saved the rest of the dressing in the fridge for another salad.

1/2 Butternut pumpkin
1 head Cauliflower
1 head Broccoli
3 cloves Garlic
Sea salt
3-5 tbsp Extra virgin olive oil, coconut oil, ghee or lard/ bacon fat
1 bunch Kale

Preheat the oven on 200C (400F).
Cut the pumpkin into cubes and cut cauliflower and broccoli into florets.
I roasted the pumpkin in a separate oven dish and broccoli and cauliflower in the same oven dish.
Season the veggies with sea salt and crushed garlic and mix it through with your favourite oil and sea salt. I used left over bacon fat and extra virgin olive oil together.
Roast the pumpkin, cauliflower and broccoli for 20-30 minutes.
As you take out the roasted veggies to cool mix in chopped kale so that it can cook a little.
You can also add in baby spinach and other lettuce when it has cooled more or just before serving add the salad.
Mix in a dressing of choice or the strawberry balsamic dressing that I used. The recipe is below.

1 cup Strawberries
2 tbsp Balsamic vinegar
2 tbsp Lemon juice or apple cider vinegar
1/3 cup Extra-virgin olive oil
1 tbsp Dijon mustard
1 clove Garlic
Sea salt er pepper to taste

Preheat your oven to 200C (400F).
Rinse the strawberries and remove the stems and cut in half. Line a baking sheet folding the edges up so that you create a small wall on all sides to prevent any juices from running out.
Spread the strawberries out on the sheet and place in the oven to roast for about 20 minutes or until caramelized.
While the strawberries are cooked, add the rest of the ingredients to a blender. When the strawberries are cooking add them to the blender and be sure to include the juices that came out of the berries while roasting. Purée until smooth consistency.
Serve cold and keep refrigerated.


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