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Vegetable Salad with Macadamia Cream
Vegetable Salad with Macadamia Cream

Vegetable Salad with Macadamia Cream

A flavourful winter salad, rich in texture and nutritional value. It can be prepped ahead, refrigerated, and served on the day or the next day in lunch boxes.

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You Will Need:

Roasted Pumpkin:
Roasted Cauliflower:
Other Ingredients:
  • â…“ cup (80 ml) macadamia nut butter (or see tip below for making your own)
  • â…“ cup (80 ml) roasted macadamia nuts, roughly chopped
Roasted Brussels Sprouts or Broccoli:
Balsamic Dressing:
Roasted Pumpkin:
Roasted Brussels Sprouts or Broccoli:
Roasted Cauliflower:
Balsamic Dressing:
Other Ingredients:
  • â…“ cup (80 ml) macadamia nut butter (or see tip below for making your own)
  • â…“ cup (80 ml) roasted macadamia nuts, roughly chopped
Roast vegetables Roast vegetables
Spread nut butter Spread nut butter

Ina’s Tip

Make your own macadamia nut butter by blending 1 cup (100 g) roasted macadamias in a strong, small blender or Nutri Bullet. It will become crumbly at first, then transform into a thick buttery paste. Add a teaspoon or two of olive oil if you are struggling to get the right consistency.

Method:

Preheat the oven to 200 °C.

In a medium bowl, toss the pumpkin cubes with the olive oil, and season it with the Vegetable Seasoning.

Spread it out on a third of a baking tray.

Do the same with the Brussels sprouts and cauliflower.

Roast the vegetables for 25 minutes.

Remove them from the oven and leave to cool.

For the dressing, stir together the Balsamic Vinaigrette, raisins, and capers, (if using) in a small bowl.


To assemble on a salad platter:

Spread the nut butter on the platter.

Top it with the roasted vegetables, then spoon over the balsamic dressing mixture.

Top the vegetables with the chopped macadamia nuts.


Serve at room temperature.

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Vegetable Salad with Macadamia Cream

A flavourful winter salad, rich in texture and nutritional value. It can be prepped ahead, refrigerated, and served on the day or the next day in lunch boxes.

Vegetable Salad with Macadamia Cream

You Will Need:

Roasted Pumpkin:
Roasted Brussels Sprouts or Broccoli:
Roasted Cauliflower:
Balsamic Dressing:
Other Ingredients:
  • â…“ cup (80 ml) macadamia nut butter (or see tip below for making your own)
  • â…“ cup (80 ml) roasted macadamia nuts, roughly chopped
Ina’s Tip

Make your own macadamia nut butter by blending 1 cup (100 g) roasted macadamias in a strong, small blender or Nutri Bullet. It will become crumbly at first, then transform into a thick buttery paste. Add a teaspoon or two of olive oil if you are struggling to get the right consistency.

Method:

Preheat the oven to 200 °C.

In a medium bowl, toss the pumpkin cubes with the olive oil, and season it with the Vegetable Seasoning.

Spread it out on a third of a baking tray.

Do the same with the Brussels sprouts and cauliflower.

Roast the vegetables for 25 minutes.

Remove them from the oven and leave to cool.

For the dressing, stir together the Balsamic Vinaigrette, raisins, and capers, (if using) in a small bowl.


To assemble on a salad platter:

Spread the nut butter on the platter.

Top it with the roasted vegetables, then spoon over the balsamic dressing mixture.

Top the vegetables with the chopped macadamia nuts.


Serve at room temperature.

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