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« Baked apples stuffed with fruit & nuts | Main | Double peanut butter cookies »

Jan 09, 2007

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Comments

Lydia

With bread, and a bit more cheese, this would be a great main dish, summer or winter. Thanks!

Jeanne

Mmmm, that looks heavenly. And I have a bulb of fennel in the fridge, waiting to be transformed into something. Thanks for the inspiration!

veron

Hmmn...looks very appetizing! I was looking for inspiration to make winter salad to help me lose the holiday weight but I couldn't find one good enough that would make me want to eat in the winter. But I think this is it. Thanks!

Trig

Love it, love it, love it. I was so fortunate to have the chance to work for Peter Gordon for a couple of weeks this summer and he taught me so much about salads like this. I've even managed to get my dad eating salads in the winter, and that's a feat!

Jennifer - Eat Drink Talk

I just love salads like this - full of colour and texture. Yum!

Happy new year Johanna!

Smári

I found your blog among the nominees for the food blog awards. Congratulations and best wishes for a very good 2007.

Scott at Real Epicurean

This looks like just the sort of thing my body is craving for as a come-down from all the fatty xmas food!

Patricia Scarpin

Hi, Johanna, this salad is fantastic - it won my heart for having oranges.

I like rocket a lot, too, and love the peppery taste it lends to dishes.

Claudia

After all the christmas treats your salad is exactly a meal my body would need. Looks delicious!

almost vegetarian

Mixing greens with fruit always makes for such a scrumptious combination. I often mix spinach with strawberries - add a splash of balsamic and it looks so sophisticated. Yours looks like a step up with those lovely pecans. So inspiring.

Dianka

What delicious combinations! The perfect salad for sure!

chrissie at cookeryclub

tuscan butternut squash

truly quick and easy - for half a large squash or small pumkin, skin on or off

in the bottom of a heavy roasting dish pour a good glug of olive oil to cover the bottom - lay half of a finely sliced red onion on top of the oil then all the pumpkin slices followed by the rest of the onion - dot 25-30 sage leaves evenly around the dish and season with salt and pepper - drizzle over olive oil

roast in a medium hot oven until slightly coloured and tender

Jennifer

A little more explanation on the Milherb is needed please!

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