This salad is kinda a combo of my favourite salad and favourite muesli. Nuts and seeds offer us so many important nutrients as part of our everyday requirements, and too often they are missed out. While they can be super expensive from the supermarkets, I’ve found that they are surprisingly cheap from the farmers markets. If you’re not someone who is yet into farmers markets, have a Google around, and see where your local market is. They are much more accessible than they used to be.
Here is an easy, and tasty way of working seeds and nuts into your lunch.
What’s in it?
- Pumpkin, cut into small pieces and roast in olive oil, salt and pepper
Get the pumpkin sorted first, while it is baking sort the rest out. The pumpkin will be ready by the time all else is chopped, mixed and in the bowl/s (or lunch boxes) ready to serve.
The rest of the tasty things:
- Cashews
- Flax seed (or linseed)
- Pumpkin seeds
- Sunflower kernels
- Sesame seeds
- Pepitas
- Baby spinach (or mixed lettuce leaves or rocket would work)
- Carrot, peeled thinly
- Baby tomatoes, halved
- Avocado, in small pieces
- Red capsicum, in small pieces
- Feta cheese, crumbled
- Parmesan cheese, shaved
- Salt
- Pepper
- Olive oil/balsamic/ranch dressing (whatever floats your boat)
A Seasonal Note just for us to keep in mind: (In Australia)
Capsicums – are in season in Summer
Carrots – Summer, Autumn, Winter
Pumpkin – Summer, Autumn
Tomatoes – Summer, Autumn
Spinach – Winter, Spring, Summer
Avocados – all year