spinach

Spanakopita Salad

December 1, 2025 | Members only, Salads

This Spanakopita Salad takes inspiration from the beloved Greek spinach and feta pie but transforms it into a light, fresh and crunchy dish. I first ate it in a beautiful cafe in Santorini and immediately knew I would need to re-create it when I got home! It’s perfect for warmer days when you crave the…

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Chicken Saag

June 17, 2024 | Budget Friendly, 30 Minute Meals, Make-ahead Meals, Chicken, Freezable Meals, Members only

This very quick, easy and nutrient dense Chicken Saag is a mild, creamy family friendly curry. I love the sauce that is loaded with spinach with additional mushrooms for a great dose of plant-based Vitamin D. It’s really aromatic and you can certainly leave the chilli out for heat sensitive kids (or adults). We’ve included…

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Lamb Saag (slow cooked)

July 24, 2023 | Make-ahead Meals, Red Meat, Freezable Meals, Slow Cooked, Members only

Looking for a delicious and easy-to-make meal that will warm your heart and nourish your body? Look no further than this one pot, slow cooked Lamb Saag recipe. With tender lamb cooked to perfection in a flavourful blend of spices and fresh spinach, this dish is not only satisfying, but also incredibly healthy. Plus, it’s…

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Easy Spinach Ricotta Cannelloni

June 26, 2023 | Budget Friendly, Make-ahead Meals, Pasta and Noodles, Freezable Meals, Vegetarian, Members only

This Easy Spinach Ricotta Cannelloni is a delicious, classic combination of flavours. I’ve made it using mountain bread as I find it the simplest method. But I have included directions for making it with pasta tubes or turning it into a lasagne too. The original method for this has the sauce simmering while the filling…

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Savoury Veggie Crackers

February 7, 2018 | Healthy Lunchbox, Savoury Snacks

My kids are big veggie lovers now, but this hasn’t always been the case. One of the tricks that really helped along the way was creating fun, nourishing snacks like these Savoury Veggie Crackers. I’ve written extensively about raising real food loving kids HERE – it’s a topic I’m super passionate about. I also have a whole chapter in my ebook The Well Nourished Lunchbox dedicated to delicious ways to include vegetables in your child’s diet (as well as over 50 sensational recipes, including loads of savoury cracker options). Click HERE to find out more.

One thing I know for sure, is the more vegetables your kids eat, the more they will enjoy and be open to eating them. So when my kids were little and reluctant to eat a wide variety of veggies, I used to hide them in everything I cooked, including sweet and savoury baking (as well as presenting them in their whole form throughout the day and with every meal). You can read my thoughts on the benefits and pitfalls of ‘hiding’ veggies for picky eaters HERE.

I first made this cracker when my kids were teething (as a rusk of sorts). So I thought I’d re-invent it as a cracker my kids will enjoy now – and it’s safe to say they do! I love adding extra veggies anywhere I can and this cracker is really quick and easy to make. I hope you and yours enjoy it too.

Health benefits

Spinach adds a wealth of vitamins and minerals, including iron, calcium, and vitamins A and C. Wholemeal spelt flour provides fibre and complex carbohydrates, while optional sesame seeds and nutritional yeast add extra protein, healthy fats, and B vitamins. These crackers are a wholesome alternative to store-bought varieties, which often contain refined ingredients, vegetable oils and additives.

Ingredients

These vegan crackers feature a base of wholemeal spelt flour combined with pureed spinach, olive oil, and sea salt for a nutritious and delicious dough. Optional ingredients like garlic granules or garlic powder, sesame seeds and nutritional yeast enhance both flavour and nutritional value.

How to make these Savoury Veggie Crackers

To make these crispy crackers, start by blending the spinach and water in a food processor until smooth. Mix in olive oil, salt, sugar, baking powder, and any optional ingredients like sesame seeds or garlic powder. Gradually add the flour, adjusting as necessary until the dough reaches a play-dough-like consistency. Roll the dough out thinly with a rolling pin between sheets of parchment paper, cut into squares with a sharp knife (or a pizza cutter), and bake until crispy.

Serving suggestions and how to store

These dairy-free crackers are a great addition to a snack platter or paired with your favourite dip. Store them in an airtight container for up to a week, or freeze them and pop them into lunchboxes straight from the freezer for an easy snack.

Vary Savoury Veggie Crackers to suit your dietary needs

For a gluten-free or grain-free version, substitute the spelt flour with a gluten-free or paleo flour. These variations may need additional baking time to crisp up properly. If you’re in the mood for something fun and colourful, try replacing the spinach with beetroot for pink crackers. To make this recipe garlic and sesame-free, simply omit those ingredients.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

For more delicious, easy to make healthy savoury snack recipes, click HERE.

Savoury veggie crackers - These Savoury Veggie Crackers are a delicious, very easy to make and a great way to include a little veggies. They are wheat, dairy, nut and egg-free and have a gluten-free option too.

Print Recipe

4.91 from 10 votes

Veggie Crackers

These Savoury Veggie Crackers are a healthy and tasty snack option, perfect for lunchboxes or as a crispy, savoury bite with dips or spreads. Made with spinach (or beetroot) for a vibrant colour and a boost of nutrients, these crackers are packed with flavour and can easily be adapted to suit different dietary needs.

Prep Time10

Cook Time25

Total Time35

Course: Snack

Servings: crackers

Author: Georgia Harding

Ingredients

60 ml water (¼ cup)
50 g baby spinach (2 large handfuls)
1 tbsp extra virgin olive oil -extra virgin
2 tsp sea salt
1 tsp coconut sugar or rapadura
1 tsp baking powder
2 tbsp sesame seeds -optional
1 tbsp nutritional yeast -optional
1 tsp garlic granules -or powder, optional (I've also used a clove of garlic processed with the spinach too)
200 g wholemeal spelt flour (1¾ cups approx.) see below for GF

Instructions

Pre heat the oven to 180℃/350℉.
In a high speed blender mix the water and spinach, scraping the sides until pureed. Thermomix 1 minute, speed 5 (you will need to scrape the sides quite a few times).
Add the olive oil, sea salt, sugar, baking powder (and any optional ingredients) and mix together until combined. Thermomix 20 seconds, speed 4.
Add the flour and mix until a dough the consistency of play-doh forms (so it holds together but doesn't stick to your hands).
IMPORTANT - All whole flours are slightly different in the rate they absorb water. This is the reason white (highly refined flours) are used in processed foods because they bring consistent results. So you may need to adjust the amount of flour (or water) slightly to achieve the right consistency as described above (especially with the GF variation below).
Form into a rough disc, place between two sheets of baking paper (or silicone sheets). I use 'If you Care' brand of baking paper, it's very non stick and can even be reused (it's that good).
Roll until VERY thin (1-2mm). If they aren't thin enough they won't crisp up so keep rolling until the dough stops expanding. Remove the top piece of parchment and cut the dough with a pizza cutter or plastic ruler (my new way to get the squares nice and even).
Lift this carefully onto a baking tray.
Bake for 20-25 minutes. I find the outside rows cook quicker than the inside squares so I often take it from the oven at 20-25 minutes, remove the outer rows and return the middle crackers which are still not crisp enough to the oven for 5 minutes or until they are dry and crunchy.

Store

In an airtight container. They can also be frozen and packed into the lunchbox (from frozen).

Notes

Gluten or grain-free

I've recipe tested these crackers with both gluten-free and paleo flours (both are also nut-free). I found these needed extra time in the oven to crisp up.

Beetroot (pink crackers)

Replace the spinach with 50g of raw beetroot (about half a small beetroot), peeled and diced. This makes for little pink crackers.

Garlic and sesame-free

Simply omit from the recipe.

I'd love to hear how you enjoyed these - post your feedback in the comments below.

Potato Pea Spinach Curry

October 3, 2017 | Budget Friendly, Make-ahead Meals, Vegetarian, Side dishes

Potato Pea Spinach Curry is a comforting and versatile dish that’s packed with flavour and is a wonderful addition to your meal rotation. Serve it as a standalone dish or pair it with rice or flatbread for a complete meal.

It’s no secret I’m a huge fan of Indian cuisine. This mild curry brings back memories of breakfast on the beach in Goa, India. This was our staple as we finished-up our backpacking adventure pretty much broke, but milking our last days of travel in a make-shift hut on a gorgeous secluded beach in the south of India. Every morning we ate a potato curry of sorts for brekkie firstly because it was delicious and what the locals were eating, but also it was a dirt cheap, filling start to the day.

These days, far removed from that blissful beach, I make this often as a side dish in the hope there will be left overs for the next days breakfast along with with food memories to deliver me back to India, with sand between my toes.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Health benefits

This curry is rich in fibre, vitamins, and minerals. Potatoes provide energy and potassium, peas are a great source of plant-based protein, and spinach adds a boost of iron and antioxidants. Cooking with spices like turmeric and cumin enhances its anti-inflammatory and digestive properties.

Ingredients

This dish features aromatic spices like mustard seeds, cumin, and turmeric, combined with creamy potatoes, peas, and fresh spinach. A hint of lime and coriander brightens up the dish, making it both hearty and refreshing.

How to make potato pea spinach curry

Begin by sautéing onions in ghee, butter, or olive oil until softened. Add the spices to bloom their flavours, then stir in the diced potatoes, seasoning them generously. Cook until the potatoes are tender, then mix in the spinach and peas until just wilted. Garnish with fresh coriander and serve with lime wedges.

Serving suggestions and how to store

Serve hot, paired with steamed rice, quinoa, or flatbreads for a satisfying meal. Store leftovers in an airtight container in the fridge and reheat gently with a splash of water or broth.

Vary this potato pea spinach curry to suit your needs

For a vegan version, replace ghee or butter with coconut oil. Add protein by including diced paneer, chickpeas, or both. To make it onion-free, sauté fennel instead of onion for a similar sweetness and texture.

For more delicious, healthy vegetarian recipes, click HERE

Potato, Pea and Spinach Curry - This Potato, Pea and Spinach Curry is a really easy to make, delicious curry side dish or main meal. It's gluten, dairy, grain free and vegan.

Print Recipe

4.72 from 7 votes

Potato Pea Spinach Curry

This Potato Pea Spinach Curry is a really easy to make, delicious curry side dish or main meal. It suits gluten, dairy, grain free and vegan.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Indian

Servings:

Ingredients

2 tbsp butter, ghee or olive oil
2 red onion/s -sliced
1 tbsp mustard seeds
1 tbsp cumin seeds
1 tsp ground cumin
¼ tsp ground turmeric
4 potato/s (large) peeled and cut to a 1.5cm dice
1 tsp sea salt - or to taste
ground black pepper -to taste
60 ml water (¼ cup) or bone broth if you'd like to make it a bit more nourishing
1 cup/s baby spinach
75 g frozen peas (½ cup)
¼ bunch/s fresh coriander leaves -to serve
1 lime/s -cut into 4 wedges, to serve

Instructions

In a large cast iron or non-stick pan, heat the ghee, butter or oil over a moderate to low heat.
Add the onions and cook until softened (about 3-4 mins).
Add the spices and cook for 1 min.
Turn the heat up a little and add the potatoes to the pan, stirring well to coat in the ghee, onions and spices. Season well with the sea salt and pepper. Cook, stirring, until the potatoes start to caramelise on the outside.
Reduce the heat to low. Add the water, cover and cook, stirring occasionally until the potatoes are cooked through. The potatoes are cooked when a knife passes through them easily.
Once the potatoes are cooked add the peas and spinach and cook for one more minute until the spinach has just wilted.
Top with the coriander leaves and serve with the lime wedges.

Make ahead

Re-heat in a pot over a low heat until just hot. You may need to add a little water or stock to stop it sticking.

Store

Store in an airtight container in the fridge.

Notes

Make a meal of it

Add in diced paneer (Indian cottage cheese available from supermarkets) or add a cup of chickpeas. Add both once the potato is nearly cooked.

Vegan

Replace the ghee/butter with coconut oil.

Onion-free

Replace the onion with one bulb of fennel, diced and sautéed (as with onion).

What are your fondest food memories. Perhaps it's of a dish I could re-create with a healthy spin. Let me know by posting a comment below.

6 Vegetables to Hide in a Smoothie (including recipes)

May 3, 2017 | Drinks & Smoothies

No matter what I’m cooking, I’m always thinking about how I can inject more nourishment, especially when it comes to feeding my kids. Because children are growing so rapidly, they have higher nutritional needs but much smaller stomachs, which means every mouthful has to count. One of my favourite ways to make this happen is by finding vegetables to hide in a smoothie – it’s a simple way to sneak in extra nutrients without a fuss.

One tip I always share with parents of finicky eaters is to work with what their kids already enjoy. If they love noodle soup, add a few extra vegetables next time. And if smoothies are their thing, fruit is a great start, but vegetables can give them a real nutrient boost. That’s why today I’m sharing my six favourite veggies that disappear beautifully in a smoothie.

Start small

When adding vegetables, start with a small amount and increase the quantity over time. If you happen to overdo it and the kids don’t like the taste of the smoothie, you can always add more fruit, re-blend (and freeze any leftover smoothie into ice blocks/ popsicle moulds).

Don’t rely on only ‘hiding’ vegetables

Whilst I am a huge fan of ‘boosting’ nutrition, I’m not a fan of always having to ‘hide’ vegetables for fussy eaters (in the long term at least) and you can read my views on hiding food and tips for veggie fussy kids here. Having said that, I do generally choose to ‘boost’ my kids smoothies with veggies they generally don’t enjoy eating in their whole form, just to increase their nutritional variety. I figure if they can’t taste it, why not add it?

My kids now know that vegetables belong in smoothies, so when they make their own, they generally add at least one. My 8yr old son who loves to experiment in the kitchen recently added rocket leaves to a blueberry smoothie he made for the family for breakfast – lets just say rocket is not on the following list of veggies to add to a smoothie!!

Which vegetables to hide in a smoothie…

1. Avocado

Okay, technically a fruit, but seeing as it doesn’t add any sweetness, I’m adding it to my list of nutrient boosters.

Why? Avocado is a rich source of mono-unsaturated fatty acids and one extremely nutrient dense fruit containing a wide variety of vitamins, minerals and antioxidants. It really helps a smoothie to be more sustaining and its potassium content makes is great to add to a smoothie before kids sport.

How? Avocado adds a lovely creamy, mousse like texture to smoothies so add it to your favourite combo. It is a secret ingredient in my Fruit Whip and Chocolate Breakfast Smoothie recipes.

2. Cauliflower

Raw cauliflower is pretty much undetectable in a smoothie. You will just need a good, high powered blender to process it smooth though.

Why? Cauliflower contains a rich supply of health-promoting phytochemicals, especially protective antioxidants and anti-inflammatory compounds. It supports digestion and liver detoxification and is a rich source of vitamin C.

How? Break it up into florets, wash and keep in a container to add to your morning smoothie. Because it is white it won’t effect the colour of the smoothie which is a real bonus. Start with one floret and build up to more if you like. Here’s a recipe for my Strawberry Shortcake Smoothie.

3. Zucchini (courgette)

Zucchini is one of my kids least favourite vegetables, especially cooked. But adding it raw into their smoothie, they are none the wiser.

Why? Zucchini (also know as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium and vitamin C.

How? Zucchini is very tasteless and also doesn’t effect the colour of a smoothie much so is perfect to add a fibre and nutrient boost to your favourite smoothie. I add about the size of a quarter cup of zucchini to most smoothies.

4. Baby Spinach

Baby spinach is also rather tasteless but it does turn smoothies green. So for kids that aren’t keen on ‘green’ – it’s best to blend it with a chocolate smoothie so the colour is disguised.

Why? Spinach is host to a huge variety of vitamins, minerals, fibre and protective plant compounds. It’s just good!

How? As long as the colour isn’t a problem, add a handful to any smoothie. It is lovely in this Tropical Smoothie (which also contains avocado) and I love to add it to my Pine-Lime Splice (often with a handful of mint, it’s so good).

5. Sweet potato

Sweet potato can be added to smoothies either raw or cooked. For raw sweet potato you’ll need a powerful blender to ensure it is able to be processed smooth

Why? Sweet potato is a fibre and beta carotene rich veggie. It is host to good amounts of vitamin C, B vitamins and essential minerals.

How? Add a small piece of raw sweet potato or left over cooked sweet potato to any smoothie. I love raw sweet potato combined with orange and ginger.

6. Beetroot

Raw beetroot in a smoothie needs to be peeled and you also need a powerful blender to ensure it is able to be processed smooth.

Why? Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids).

How? Depending on the size of your beet, you will only need to include a small amount of beetroot. I love it with berries and chocolate so this Coco-beet Berry Smoothie is a delish combo that my whole family loves.

Well that’s it for my favourite vegetables to hide in a smoothie. What are your favourites and are there any I missed? Post your comments and questions below.

Haloumi Asparagus Strawberry Salad

February 25, 2016 | Vegetarian, Salads

This haloumi asparagus strawberry salad is a fresh and delicious combination of savoury and sweet, perfect for a light lunch or side dish. The creamy, salty haloumi pairs beautifully with the crisp veggies and juicy strawberries, all tied together with a tangy lemon-balsamic dressing. It’s a simple, vibrant salad that’s sure to impress!

I love creating healthy, delicious salads. Gone are the days of iceberg lettuce, tomato and cucumber salads! So with the season of summer BBQ’s in mind, I thought I’d share this divine, colourful flavour combo.

Health benefits

Lots of plant-based goodness here! The Spinach is loaded with fibre, antioxidants and to many vitamins and minerals to list. The basil contains many essential vitamins, minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Asparagus contains anti-inflammatory and detoxifying compounds and as a rich source of chromium, is perfect for helping sugar cravings. The haloumi adds calcium, protein and deliciousness!

Ingredients

The salad is made with baby spinach, fresh basil, snow peas, asparagus, and sweet strawberries, topped with slices of grilled haloumi. The dressing is a zesty mix of lemon juice, balsamic vinegar, and lemon-infused olive oil, seasoned simply with sea salt and black pepper.

How to make this simple, delicious salad

Start by grilling the asparagus in a bit of olive oil until just tender, then set aside. Next, grill the haloumi until golden and crispy on both sides. On a serving platter, layer the baby spinach, basil leaves, snow peas, strawberries, and asparagus. Top with the grilled haloumi slices. To finish, shake or whisk together the lemon juice, balsamic vinegar, and olive oil for the dressing, then drizzle it over the salad just before serving.

Serving suggestions and how to store

This gluten-free, grain-free salad is best served immediately after dressing, making it a great option for a fresh lunch or dinner side. It pairs wonderfully with grilled meats or seafood, and the colours make it a standout dish at any gathering. Leftovers can be stored in the fridge for a day, but it’s best enjoyed fresh for optimal taste and texture.

Vary this to suit your dietary needs

To make this salad dairy-free, simply swap the haloumi for grilled firm tofu. You can also add other veggies like roasted capsicum (bell peppers) or swap spinach for rocket if you prefer. For extra crunch, sprinkle some toasted nuts or seeds on top.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

For more sensational, healthy salad recipes, click HERE.

This Haloumi Asparagus Strawberry Salad is a delicious combination of flavours and is packed full of goodness too.

Print Recipe

4 from 4 votes

Haloumi Asparagus Strawberry Salad

This delicious Haloumi Asparagus Strawberry Salad is sure to impress - such a cracking combination of flavours.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Servings:

Ingredients

120 g baby spinach -washed
¼ bunch/s fresh basil leaves -washed and picked off the stems
10-15 snow peas -trimmed
1 bunch/s asparagus -halved
1 punnet strawberries -hulled and sliced
180 g haloumi -sliced thinly

Dressing

1 lemon/s -zest and 1 tbsp juice
1 tbsp aged balsamic vinegar
60 ml lemon-infused olive oil (¼ cup) can sub regular extra virgin olive oil
Sea salt and freshly ground black pepper -to taste

Instructions

In a frypan or a griddle, cook your asparagus over a low heat in a little olive oil. Once just cooked (take care not to overcook), set aside to cool.
Now cook your haloumi on both sides until golden and crisp.
On a large serving plate or platter arrange your baby spinach, strawberries, snow peas and asparagus and top with the grilled haloumi.
To make the dressing, simply combine all ingredients together in jar or jug and shake/mix well.
Dress just prior to serving.

Notes

Dairy-free

Replace the haloumi with firm tofu.

I'd love to hear how you like this recipe. Post a comment and rate this recipe below.

Pumpkin Lasagne (with lots of twists)

June 4, 2015 | Budget Friendly, Make-ahead Meals, Pasta and Noodles, Freezable Meals, Vegetarian

My kids really don’t like pumpkin by itself (baked or steamed) – but they love it in soups (my favourite four recipes here) or in a lasagne or bake. So today I thought I’d share my veggie packed, creamy Pumpkin Lasagne.

This pumpkin lasagne is packed with layers of flavour, combining roasted veggies, spinach, feta, and a rich tomato sauce. It’s a delicious, nutrient-dense twist on the classic lasagne, perfect for a cozy family dinner, and easily adaptable for various dietary preferences. This is a really versatile recipe, so customise it to suit your family.

Health Benefits

This lasagne is a fibre rich, supercharged veggie bonanza, including lots of different coloured vegetables. The hero of this dish – pumpkin, is a rich source of antioxidants especially vitamin A and many other vitamins, minerals and protective phytochemicals. With the option to go gluten-free, dairy-free, or grain-free, this lasagne is a nutrient-rich meal that can suit almost any dietary need.

Ingredients

This pumpkin lasagne recipe features a roasted pumpkin and vegetable base, mixed with quark or ricotta, spinach blended with feta, and a simple tomato layer. Whether you’re using fresh lasagne sheets or zucchini ribbons, you’ll layer up for a wholesome and hearty dish.

How to make this Pumpkin Lasagne

Start by roasting the pumpkin, carrots, cauliflower, onion, and cloves garlic until soft, then blend into a smooth puree. Sauté spinach, onion, and garlic, blend with feta, and then begin layering your lasagne with pasta or zucchini, alternating between the pumpkin and spinach mixture. Top with tomatoes and parmesan before baking.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve your pumpkin lasagna with a fresh green salad for added crunch. If you want perfect slices, chill it first, slice and then reheat when needed. Store leftovers in an airtight container in the refrigerator or freezer for easy reheating.

Vary this pumpkin lasagne to suit your dietary needs

To make this dairy-free, use nutritional yeast instead of parmesan, and swap quark and feta with cashew nuts. For a gluten- or grain-free option, choose gluten-free pasta sheets or use zucchini ribbons. You can also make this egg-free or vegan by following the suggested swaps!

Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs.

Explore more delicious, easy to make vegetarian meals HERE.

Or a good variety of lasagne recipes HERE.

Pumpkin lasagne - Pumpkin Lasagne (with lots of twists) - this vegetable loaded lasagne is quick and easy to make. Includes variations for vegan, dairy, egg and gluten-free.

Print Recipe

4.79 from 56 votes

Pumpkin Lasagne (with lots of twists)

My favourite vegetarian meal, this Pumpkin Lasagne is a plant powered, delicious delight. Even though it has a few layers, it really is simple to make and worth every minute of prep.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Course

Servings:

Ingredients

Pumpkin layer

1 kg pumpkin (butternut or Jap) peeled and roughly sliced
2 carrot/s (large) roughly cut
200 g cauliflower (1½ cups approx.) florets broken apart
1 onion/s -peeled and sliced
2 clove/s garlic -peeled and sliced
1 tsp sea salt - or to taste
ground black pepper -to taste
50 g butter, ghee or olive oil -melted
120 g quark or ricotta cheese (½ cup)
2 egg/s
100 g parmesan cheese (1 cup) finely grated (though only half of this will go in the pumpkin puree, the rest is for the top)

Spinach layer

50 g butter, ghee or olive oil -melted
1 onion/s (large) peeled and diced
1 clove/s garlic -peeled and crushed
300 g baby spinach -washed
100 g feta cheese -or goats feta

Tomato layer

400 g diced tinned tomatoes
1 tbsp dried oregano

Pasta layer

Fresh lasagne sheets - regular or gluten-free (or for grain-free, use a large zucchini, cut into ribbons) I have also layered both to increase the veggie content.

Metric - US Customary

Instructions

Preheat your oven to 180°C/350°F (fan-forced).
In a baking tray combine the pumpkin, carrots, cauliflower, onion, garlic and fat of your choice and toss together. I use the baking dish I plan to bake the final lasagne in (saves on washing up).
Bake for approximately 30 minutes or until the vegetables are soft (cooked through but not overcooked).
Whilst they are baking make your spinach layer by sautéing the onion and garlic in the pan with a little butter, ghee or coconut oil over a low heat until they start to soften (but not brown). Add the spinach and cook for a few minutes until the spinach wilts. Remove from the heat and place in a food processor (include any water from the wilting) with the feta or goat feta, and puree well. Set aside.
Once your vegetables are baked, allow to cool a little and then puree in a food processor with the quark or ricotta, eggs, half the parmesan and more seasoning if required. The consistency should be just runny enough to pour (so the lasagne doesn't end up too dry as the pasta sucks up moisture when cooking). If it is very thick add a little splash of water and process again.
Mix the oregano in with the tomatoes (I just add it to the can and gently mix).
Now arrange the lasagne using your chosen sheets of pasta or ribbons of zucchini.
Grease the baking dish and layer pasta (or zucchini), followed by a third of the pumpkin, pasta, half the spinach and repeat. Finish with the last third of pumpkin puree, followed by all of the tomatoes and top with the remaining parmesan cheese.
Bake for approximately 30-40 minutes or until brown on top and the pasta is cooked through.
Lasagne is always easiest to slice once chilled. If it is important to have nice neat slices, chill and then slice and then re-heat. Otherwise, serve immediately.

Thermomix Method

Grate the parmesan (10 seconds, speed 8). Set aside.
Follow step 1, 2 and 3 above.
For the spinach layer, chop the onion and garlic (3 seconds, speed 5). Scrape down the sides and add the fat of your choice (cook 3 minutes, temp 80, speed 1).
Add the spinach (cook 3 minutes, temp 90, speed 2).
Finally, add the feta and puree (10 seconds, speed 5). Set aside.
Without washing the bowl, puree your pumpkin mix (20 seconds, speed 5). Add half of the parmesan the quark, eggs and puree again (20 seconds, speed 6). Taste and season again if required.
Go to step 6 above, to finish.

Time saving tip

If you're not bothered about layers, you can combine the spinach and pumpkin to save time. Just add the onion and garlic (from the spinach layer) in the baking dish with the pumpkin/veggies and then puree all together with the spinach (raw is fine) and cheeses or DF options)

Serve

With a leafy green salad.

Make ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge. I store it in a rectangle shaped oven proof glass pyrex or glass lock container so I can simply remove the lid and reheat in the storage container (saves washing up).
Can also be frozen.

Notes

Dairy-free

Sub the parmesan with the same amount of nutritional yeast and a good pinch of sea salt. Sub the quark for ½ cup of cashew nuts (preferably soaked and throw them in with the vegetables to toast) and the feta for ¼ cup of cashew nuts (soaked) and a good pinch of salt. Top with chopped walnuts (and the other half of the nutritional yeast) instead of the parmesan.

Gluten and grain-free

Use gluten-free pasta sheets or for grain-free use zucchini. I often alternate pasta/zucchini.

Egg-free

Omit the eggs, it is still delicious, just not as firm. The lasagne in the photo is egg-free.

Vegan

Combine dairy-free and egg-free versions above.

Onion-free

Replace the onion with one large bulb of fennel, finely diced (and divided between the two layers).

Garlic-free

Replace the garlic with a teaspoon of cumin and a pinch of cayenne pepper.

I'd love to hear how you like this family favourite. Post a comment and let me know (you could also simply rate the recipe).

Pomegranate Maple Spiced Walnut Salad

December 11, 2013 | Vegetarian, Salads

This Pomegranate Maple Spiced Walnut salad recipe makes a simple yet fabulous edition to the Christmas table. Nothing screams Christmas to me like pomegranate. It lends such a beautiful colour, texture and flavour to a salad and really compliments traditional Christmas meats. Once more it is so very healthy and nourishing.

I am especially fond of this flavoursome fruit as I grew up with a pomegranate tree in my Nans backyard – in fact, not only did it provide much childhood nourishment, but also shade from the hot Perth sun. We had many Christmas celebrations under its canopy, so lots of nostalgia for me from these beautiful red pearls of sweet juice.

This salad is especially good for feeding a group because it can be largely pre-prepared and simply assembled just prior to serving.

Health benefits

This Pomegranate Maple Spiced Walnut salad packs a punch with its mix of nutrient-rich greens, healthy fats from walnuts and olive oil, and a variety of vitamins and antioxidants from the pomegranate seeds. Plus, it’s light, fresh, and super satisfying.

Ingredients in this Pomegranate Maple Spiced Walnut Salad

You’ll need baby spinach, pomegranate seeds, soft goat’s cheese, and homemade candied walnuts for this salad. The candied walnuts are tossed in a mix of coconut oil, maple syrup, and spices, adding a delicious crunch. The dressing is a simple yet delicious blend of extra virgin olive oil and raspberry vinegar.

How to make this healthy, delicious pomegranate salad recipe

Start by making the candied walnuts—toss them in coconut oil, syrup, and spice, then bake on baking paper (parchment paper) for 15 minutes at 150°C. For the dressing, shake olive oil, raspberry vinegar, and seasoning in a jar. When you’re ready to serve, place the spinach in a large salad bowl, drizzle over the dressing and toss, then top with candied walnuts, pomegranate seeds and goat’s cheese.

Serving suggestions and how to store

This Pomegranate Maple Spiced Walnut salad recipe is best served fresh, but you can prep the walnuts and dressing in advance to save time. Store the walnuts in an airtight container and the dressing in the fridge. If you have leftovers, keep them chilled and enjoy them within a day or two.

Vary Pomegranate Maple Spiced Walnut Salad recipe to suit

For a dairy-free or vegan option, replace the goat’s cheese with a plant-based alternative. If you’re looking for a fructose-friendly version, opt for rice malt syrup instead of maple syrup. No pomegranate? Swap it out for seasonal fruits like plums or pears. This salad even works great as a Boxing Day meal by adding leftover turkey or ham! I’ve also made it with rocket (arugula) instead of spinach and it’s delicious.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

This Pomegranate Maple Spiced Walnut Salad recipe is simple, healthy & very delicious. Its perfect for a Christmas feast.

Print Recipe

5 from 1 vote

Pomegranate Maple Spiced Walnut Salad

This Pomegranate Maple Spiced Walnut Salad is a simple yet vibrant dish that's perfect for any occasion. With fresh spinach, juicy pomegranate seeds, creamy goat’s cheese, and crunchy candied walnuts, it’s a balance of sweet, savoury, and tart flavours that’s sure to impress.

Prep Time15

Cook Time15

Total Time20

Course: Salad

Servings:

Ingredients

50 g baby spinach (approx.) washed and dried
1 pomegranate -seeds
100 g soft goats cheese (or you could use feta cheese)

Candied Walnuts (make in advance)

60 g walnuts (1 cup)
1 tbsp coconut oil -or macadamia nut oil
2 tbsp rice malt syrup or maple syrup
1 tsp mixed spice

Dressing (make in advance)

6 tbsp extra virgin olive oil -extra virgin
3 tbsp raspberry vinegar (you can sub red wine vinegar)
Sea salt and freshly ground black pepper -to taste

Instructions

Prepare the candied walnuts

Preheat your oven to 150 ℃/ 290℉. Line a small baking sheet (tray) with baking paper (parchment paper).
Mix the oil and sweetener of your choice with the mixed spice and toss through the walnuts to coat them evenly.
Lay them in a single layer on the baking tray and bake for 15 minutes.
Allow to cool completely and store in an airtight container until the salad is ready to assemble.

Prepare your dressing

Shake the oil, vinegar, and seasoning in a jar until combined.
Taste and adjust the seasoning and / or vinegar to taste. Set aside.

Then assemble the salad just prior to serving

Place the spinach leaves in the serving bowl and toss with the dressing to coat the leaves.
Top with the candied walnuts, pomegranate and goat's cheese.
Serve immediately. Enjoy!

Notes

Dairy-free and vegan

Replace the cheese with a vegan cheese.

Fructose friendly

Choose rice malt syrup as your sweetener.

No Pomegranate

Replace with sweet plums or pear (depending on your seasonal availability).

Boxing day salad

Make this salad on boxing day and add leftover turkey, ham or both to make a post-Christmas, refreshing salad meal.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’- where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.