I have the best Christmas dessert recipe (seriously, the best!) coming to you on Saturday, but first let's eat some salad! To be honest, I have a little vegan beef with the word "rutabaga". "Turnip" sounds much cuter, but it's not the vegetable I used in this salad. They are both similar yet different. So rutabaga salad it is.
This salad is a wonderful quick snack. It's light yet a bit filling, because there are beans in it. I made a big bowl of it and we ate it as a snack or served it with some warm food. I have a feeling it will be wonderful in wraps, too. The beans are pan-fried to crispy and curry gives them a beautiful golden color and a warm and spicy taste. They go so well with juicy rutabaga, spinach, tomatoes and crunchy pumpkin seeds. I also added some cold-pressed flax seed oil for some omega-3, so this meal is actually super healthy, too.
Preparation time: 10 minutes
Serves: a big bowl of salad, 6 - 8 people
Serves: a big bowl of salad, 6 - 8 people
Ingredients:
Salad:
Salad:
- 4 ½ cup / 450 g peeled and coarsley grated rutabaga
- 3 handfuls of fresh spinach
- 10 cherry tomatoes
- 1 Tbsp cold-pressed flax seed oil or other oil
- ½ Tbsp apple cider vinegar or some lemon juice
- ½ tsp salt
- 3 Tbsp pumpkin seeds
Curried beans:
- 2 Tbsp oil
- 14 oz / 400 g canned beans (I used broad beans)
- ½ tsp salt
- 1 tsp curry powder
Directions:
Mix rutabaga with spinach, chopped tomatoes, oil, vinegar, salt and pumpkin seeds. I used my hands for this. Set the salad aside.
Heat up a pan. Add oil and drained and rinsed beans. Cook for a couple of minutes, until crispy. Add salt and curry powder. Cook for another minute. Remove the heat. Mix the beans into the salad or serve them ON the salad.
Heat up a pan. Add oil and drained and rinsed beans. Cook for a couple of minutes, until crispy. Add salt and curry powder. Cook for another minute. Remove the heat. Mix the beans into the salad or serve them ON the salad.
