Mixed Super Salad

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Mixed Super Salad with Butter Beans, Hokkaido & Spinach

Course Main Course, Salad

Servings

Calories 538kcal

Ingredients

Mixed super salad

400 g dried butter beans remember to soak overnight
100 g spinach 1 package
1 medium sized hokkaido pumpkin
2 apples
150 g firm goats cheese feta goats cheese
1 bunch parsley
100 g hazelnuts roasted and crushed
Oil, salt & pepper, pinch of nutmeg – to rub in the pumpkin

Vinaigrette

3/4 cup oil
3/4 cup apple cider vinegar or another fruity vinegar
1.5 tsp honey
Salt and pepper

US Customary - Metric

Instructions

Cook beans according to the directions on the package. Set aside to cool.
Preheat oven to 425 °F / 225 °C. Cut the pumpkin in half and remove the seeds. Cut the pumpkin in smaller bits (as seen on the pictures). Place on a lined baking stone and drizzle with oil, salt, pepper and nutmeg and roast in the oven until tender and very golden, approximately 25 min. I like when the pumpkin gets a little burned in the edges, since it leads to a caramelization which is so tasty.
Roast the hazelnuts by baking them in the oven for approximately 15 min at 350 °F/175 °C give them a turn regularly and when they seem golden and the skin starts cracking then remove them. Use your hands or a kitchen cloth to rub of the dried skin and then use the blade of a knife to gently crush them a bit.
TIP: Make a big portion, I normally make 500 g / a pound and store it in a jar. Then I have nuts for the many next salads or as topping on my porridge, yoghurt, pancakes etc.
Mix all the ingredients for the vinaigrette, use a fork to whisk it thoroughly together – season to taste and remember to adjust the amounts of the various ingredients until it is perfectly balanced.
Roughly chop the spinach, dice the apples and chop the parsley and mix it together with the beans, hokkaido, hazelnuts and dressing. Use your hands to crumble in the goats cheese and mix the salad thoroughly (again use your hands it is so much easier)
Voil very simply super salad which is so tasty and keeps well for a couple of days in the fridge, plus it makes a great for a lunch to-go :)

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