Paid partnership with Loshusan Supermarket
“I think most people have some variation of this salad; I also switch out ingredients interchangeably depending on what’s available. I believe freshness belongs to the holiday table to counteract all the heavy foods. Whereas the produce varies from summer bounty, the winter season is not an excuse to forego salad. Please switch this up as you see fit. It’s more guiding concept than recipe and you can use any dressing you see fit. Taste, after all, is subjective. Bon Appetit!” – JuicyChef xo
- 4 red onions, cut into quarters
- 450g/ 1lb pumpkin, skin left on and sliced
- 450g/ 1lb arugula (substitute with kale or other winter greens)
- 2 avocados, peeled and sliced
- 2 Granny Smith apples, sliced
- 250g walnuts
- 2 tbsps Jamaican honey
- 125g/ ½ cup dried Cranberries
- 250g Jamaican goats’ cheese (optional), cut into chunks
- Salad dressing or vinaigrette of your choice
- Preheat oven to 400F and toss red onions and pumpkin with olive oil, season with salt and pepper and roast until golden, roughly 35 to 40 minutes.
- During that time, prep the other items and then coat the walnuts with honey and place in the oven for the final 10 minutes of the onions and pumpkin being cooked.
- When ready to serve, in a large bowl or platter, artfully arrange all of the ingredients and place some dressing or vinaigrette on the side for people to help themselves.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.