The chill of autumn in the air provides a perfect opportunity to move towards salads that are more robust and hearty, while still providing a healthy lower-carb meal. We serve the pork warm, ensuring the delicious marbled fat offers a succulent protein which combines beautifully with the other ingredients.

Category

  • Pork
  • Salads

Prep Time

15 minutes

Cooking Time

30 minutes

Notes

Serve immediately, drizzled with your favourite dressing.

Ingredients

500 g pork rib eye or pork neck chops, bone removed
1/2 butternut, skin intact, cut into small wedges
Food Lover’s Signature Extra Virgin Olive Oil
2 small onions or 1 large, sliced into thin rings
1 Granny Smith apple
100 g baby spinach leaves
20 g sultanas
30 g walnuts, roughly chopped
20 g Grana Padano cheese, thinly shaved (optional)

Directions

Drizzle olive oil into a roasting pan and add butternut, coating both sides in a light film of oil. Roast butternut wedges in oven at 180 deg C for approx. 30 minutes, until soft, sticky and slightly browned.
Meanwhile, core the apple and slice into thin wedges, leaving skin intact. Dredge in lemon juice to prevent discoloration.
Season pork and heat oil in a frying pan; pan-fry pork until cooked and browned.
Remove from pan and set aside.
Add onions to same pan without removing the pork fat residue and fry until soft and caramelised, adding oil as required.
Remove from heat.
Toss spinach leaves onto a large flat bowl.
Slice warm pork into bite-sized pieces.
Top leaves with pork and butternut.
Tuck in apple wedges; follow with caramelised onion over salad.
Finally, sprinkle with walnuts, sultanas and Grana Padano (if using).