This salad has a lovely combination of both flavour and texture. In summer I would serve this as the main meal with a slice of fresh crusty bread on the side. In winter I use it as a generous sized side dish with some poached or sauteed chicken and toasted sourdough bread.
The portions in this recipe are for a winter side dish.
Recipe
- 100 g fresh mixed spinach and rocket leaves
- 1 bunch broccolini, steamed until just cooked
- 1/2 sm red onion, finely sliced
- 1 roasted capsicum, peeled and sliced thinly
- 3 lg pieces sun-dried tomato, finely diced
- 3 T toasted pepitas
- handful of pecans, chopped
- 50 g parmesan cheese, shaved
Mix all ingredients together. Add salad dressing just before serving. Use just enough dressing to lightly coat the salad.
Salad Dressing
- 2 T olive oil
- 1 1/2 T balsamic vinegar
- 1 t honey
- 1/2 t dried oregano
- salt, pepper to taste
Mix all ingredients well.
Baking Bohemian 
I’ve been doing a similar salad (this is a large serve – for a party or BBQ):
1 bag of baby spinach, 1-2 bunches of broccolini cut into small pieces (including most of the stems), 1 bunch of asaparagus cut into 3cm pieces (including about half the stem), handful of whole hazelnuts. I roast the hazelnuts in the oven for about 10 minutes at 180 degrees and then put them into a paper bag until cool, then rub off the skins, then smash roughly. Put the broccolini and asaparagus into a bowl and pour over boiling water, leave to “cook” for about 5-10 minutes depending on how crisp you want them. Rinse under cold water. Shake all the excess water off and add to the spinach leaves. Dressing is about 100ml olive oil (I use the lovely garlic infused one), 1 big teaspoon full of Dijon mustard, juice of one lemon and salt and pepper. Add the hazelnuts and dressing at the lastm inute and toss through.
Sounds good too! I will give it a go. Thanks!