Easter is such a nice time of year.
The sun is out, the weather is starting warm up, you get to spend time with the family, and it’s a long weekend! I get 4 days off, which is really nice. Allows time for me to unwind and spend time with my family. Something else I love about Easter is the food! You don’t often find a nice Easter salad at the table though.
My family all live relatively far from each other, therefore we really get to enjoy some quality time together and lots of food. Life is busy and I find that sitting down as a family and eating a meal together is unfortunately a rare event. However, Easter is a time that we can get together and enjoy food. A colourful Easter salad is something that seems to be missing from our table. That’s why I created this Easter salad, to bring some freshness to the table! This Easter you can bring a dish that is comforting and nourishing. Try this perfect Easter salad! It’s full of colourful and nutritious ingredients, your family won’t be disappointed to have this healthy option on the table.
What you’ll need for this Easter Salad:
- Spinach, roughly 5-6 cups
- 3 cups brussel sprouts chopped in half
- 2 cups diced sweet potato
- 1 cup of a red cabbage sliced
- 1 yellow pepper sliced
- ¼ cup slivered almonds
For the dressing:
- ½ cup cashews
- ¼ cup & 3 tbsp olive oil
- ¼ lemon
- 2 garlic cloves
- Salt and pepper to taste
- ½ water
Preheat oven to 350. Slice the brussel sprouts and sweet potato (keep separated), toss in 3 tbsp olive oil and some salt and pepper. Put in the oven for 25-35 mins. Keep an eye on them after 25 mins, the brussel sprouts may need to be taken out before sweet potatoes. Make sure the sweet potatoes are soft before taking them out. While the vegetables are roasting, cut up the cabbage and yellow pepper, put aside. Next, in a frying pan on med-high heat put the slivered almond, watch carefully. Toss until toasted (nice and golden brown). When it’s time to take out roasted veggies, allow them to cool. Put suitable amount of spinach in a large bowl, add all of your veggies and almonds.
For the dressing:
Put cashews, water, olive oil, garlic, squeezed lemon juice, and salt and pepper into a blender or food processor. Blend until smooth. Use as dressing. You may need to add more cashews depending on how thick you want it. Wait until serving time before adding the dressing to the salad.