Oh the irony! I’ve been trying to get this recipe for a truly delicious and nutritious winter salad up on the blog since I made it ages ago, and finally manage it on the first day of Spring. I’m sorry. Busyness is my excuse. That’s not much of an excuse really is it?
Anyway, I was in my lovely local greengrocers, Toscano’s, as I am almost every day, when I became somewhat obsessed with purple vegetables. Honestly, I was planning some kind of a roast vegetable salad, and I’d just popped in to get something to go with the left-over roasted sweet potato from the previous evening’s dinner. A lovely bunch of baby beetroots was soon joined by gorgeous purple carrots, red onions and then, (sharp intake of breath) early figs from Queensland! Suddenly dinner was a bit luxe, Winter Salad I do believe, and fast becoming a photo op.
OK it’s corny, but I photographically dined out on all this splendid produce. I hope you like looking at food photos, because there’s a lot of them before you get to the recipe.
Scroll on, those of you who have the patience. You will be rewarded by a recipe eventually.
This salad was seriously so good, and healthy too. It’s always a bonus when food that’s good looking packs a punch in the health stakes. I don’t think we need to keep it just for winter, do you? Let me know if you make this.