Tag: braai salad ideas south africa

Apple Cranberry Walnut Winter Braai Salad

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Ingredients

  • 6 cups salad – (I used a combination of arugula and baby spinach, any spring green mix will do)
  • 1 red apple
  • 1 green apple
  • 1 cup walnuts – roughly chopped, (such as Diamond of California)
  • ⅓ cup crumbled feta cheese
  • ⅓ cup dried cranberries

Dressing

  • 1 cup apple juice
  • 4 tablespoons apple cider vinegar – (or white vinegar in a pinch)
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup oil

Directions

  1. Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
  2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!

Crispy Butternut Squash Spinach Winter Braai Salad with Bacon

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Ingredients

  • 1 small butternut squash, peeled, seeded, and cubed or cut into half moons
  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 6 slices bacon
  • 1 shallot, minced
  • 1/4 c. red wine vinegar
  • 1 tbsp. brown sugar
  • 5 oz. baby spinach (about 6 cups)
  • 1/2 c. pecans, toasted and chopped

Directions

  1. Preheat oven to 225° and line a baking sheet with aluminum foil.
  2. Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 25 minutes.
  3. Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel-lined plate and transfer bacon grease to a small bowl.
  4. In the same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 tablespoons bacon grease and season with salt and pepper.
  5. Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.

Simple Rocket Winter Braai Salad

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Ingredients

  • 6 tbsp. extra-virgin olive oil
  • 2 tbsp. lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. arugula
  • Shaved Parmesan, for garnish

Directions

  1. Make dressing: In a medium bowl, whisk together olive oil and lemon juice, then season with salt and pepper.
  2. In a large bowl, lightly dress arugula, then top with Parmesan.

Quinoa Winter Braai Salad With Roasted Squash

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Ingredients

  • 1 c. quinoa
  • kosher salt
  • Freshly ground black pepper
  • 1 medium Delicata squash, seeded and thinly sliced into half moons
  • 1 bunch Tuscan kale, thinly sliced and stems removed
  • 1/3 c. pecans, toasted
  • 1/3 c. dried cranberries
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. extra-virgin olive oil
  • 1/3 c. crumbled feta

Directions

  1. Preheat oven to 225°c and cover a baking sheet with aluminum foil.
  2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
  3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
  4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.

Bacon Pea Winter Braai Salad

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Ingredients

  • 4 c. peas, thawed if frozen
  • 1/4 small red cabbage, thinly sliced
  • 3 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 c. freshly chopped parsley
  • 1/2 tsp. kosher salt, plus more for seasoning
  • 4 strips bacon, cut into 1″ pieces
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp. red wine vinegar
  • 2 tbsp. Dijon mustard
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 1/2 c. crumbled feta

Directions

  1. In a large bowl, toss peas, cabbage, radishes, green onions, parsley, and salt together. 
  2. In a large skillet over medium heat, cook bacon until crispy, 10 minutes. Using a slotted spoon, remove bacon from pan and place on a paper towel lined plate. 
  3. Return skillet to heat and add shallots and garlic. Cook until shallots are soft, 5 minutes. Add red wine, then whisk in mustard. Season with red pepper flakes, salt, and pepper. 
  4. Pour warm dressing over pea mixture and top with bacon and feta before serving.

Roast Beetroot Goat Cheese winter braai Salad

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Ingredients

  • 6 medium beets, scrubbed
  • 6 c. rocket
  • 1 avocado, sliced
  • 4 oz. goat cheese, crumbled
  • 1/2 c. chopped toasted walnuts

FOR DRESSING

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1 tbsp. maple syrup
  • 2 tsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Preheat oven to 200°c.
  2. Wrap each beetroot in foil and place it on a baking sheet.
  3. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  4. Meanwhile, make the vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
  5. Place rocket in a large serving bowl and lightly dress with vinaigrette.
  6. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

Caprese Braai Pasta Salad

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Ingredients

FOR THE SALAD

  • 500g. fusilli, cooked
  • 8 oz. ciligini, halved (small mozzarella balls, mozzarella chopped into 1/8´s works too)
  • 2 pt. grape tomatoes, halved
  • 1/4 c. thinly sliced basil, plus more for garnish
  • Balsamic glaze, for drizzling

FOR THE DRESSING

  • 1/2 c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 tsp. Italian seasoning
  • 1 clove garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • Crumbled feta, for serving
  • Crushed red pepper flakes, for serving

Directions

  1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.
  2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
  3. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.

Healthy Grain Winter braai Salad

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Ingredients

  • 1 c. whole-grain farro or quinoa
  • 2 c. low-sodium vegetable broth
  • 1 1/2 tsp. kosher salt
  • 1 bay leaf
  • 1 Large shallot, very thinly sliced
  • 1/3 c. extra virgin olive oil
  • 3 tbsp. apple cider vinegar
  • 1 tbsp. dijon mustard
  • 2 tsp. honey
  • Freshly ground black pepper
  • 2 c. lightly packed arugula
  • 1 Green apple, chopped
  • 1/2 c. shaved Parmesan
  • 1/4 c. freshly chopped basil
  • 2 tbsp. freshly chopped parsley
  • 1/4 c. toasted pecans, roughly chopped

Directions

  1. In a medium saucepan, combine farro/quinoa, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally until farro is tender and no broth remains about 30 minutes. When quinoa is cooked, transfer to a large bowl to cool.
  2. In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.
  3. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.
  4. Assemble salad: combine cooked quinoa, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat. 

Parmesan Brussels Sprouts Winter braai Salad

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Ingredients

  • 5 tbsp. extra-virgin olive oil
  • 5 tbsp. lemon juice
  • 1/4 c. freshly chopped parsley
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)
  • 1/2 c. chopped toasted almonds
  • 1/2 c. pomegranate seeds
  • Shaved Parmesan, for serving

Directions

  1. In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined.
  2. Add Brussels sprouts and toss until completely coated.
  3. Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
  4. Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.

Bloody Mary Winter Braai Pasta Salad

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Ingredients

FOR THE SALAD

  • 12 oz. cavatappi
  • 1 c. crumbled cooked bacon
  • 1 c. chopped celery
  • 1 pt. cherry or grape tomatoes, halved
  • 1 c. green bell pepper
  • 1 c. red bell pepper
  • 1 c. sliced red onion
  • 8 oz. mozzarella, cubed
  • 1/2 c. chopped green pimento stuffed olives

FOR THE DRESSING

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 3 tbsp. prepared horseradish
  • 4 tsp. Worcestershire sauce
  • 1 1/2 tsp. hot sauce
  • 3/4 tsp. celery seeds
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15.5-oz.) can chickpeas, rinsed and drained
  • Crumbled feta, for serving
  • Crushed red pepper flakes, for serving

Directions

  1. In a large pot of salted boiling water, cook pasta according to package instructions. Drain.
  2. Meanwhile, make dressing: In a medium bowl, whisk together oil, vinegar, horseradish, Worcestershire, hot sauce, and celery seeds. Season with salt and pepper.
  3. In a large bowl, combine pasta, bacon, celery, tomatoes, green bell pepper, red bell pepper, onion, mozzarella, and olives. 
  4. Pour over dressing until ingredients are combined and completely coated. Garnish with bacon and serve.

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