Beetroot, Broccoli and Chestnut Salad

with Native Wattle Seeds Honey Mustard Dressing

5 serves/prepping time: 90min.




  • 2 medium-sized beetroots
  • 1 medium-sized broccoli
  • 60-80g fresh rocket
  • 50-60g raw cashew nuts (organic if possible)
  • 100-120g boiled and peeled chestnuts
  • Chia seeds for sprinkling on top

Salad Dressing:

  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2-3 tbsp local raw honey
  • 1 tbsp mustard seeds
  • 1 tsp wattle seeds powder
  • Season with salt and pepper


    1. Soak the chestnuts in water overnight. Boil them for 30-40 minutes, then allow to cool.
    2. Peel the chestnuts using a small knife and cut them vertically in half, then set aside.
    3. Steam the broccoli and allow to cool.
    4. Peel and slice the beetroots into half-moon shapes and steam them.
    5. Wash the rocket leaves and set aside.
    6. Start preparing the dressing while the steamed vegetables cool.
    7. Combine all the ingredients in a small bowl and mix well.
    8. Serve the salad in a bowl, starting with the rocket, beetroots, broccoli, chestnuts, cashews, a sprinkle of chia seeds, and the wattle seeds honey mustard dressing.

Enjoy your delicious and nutritious salad!

Mayumi Kojima, Pure Joy Naturopathy.



Dedication to Corinne LoveJoy 

Corinne’s FREE Cookbook

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