Holiday Recipes with The Poor Girls Pantry

Holiday Recipes for summer from Arnhem Clothing



Ready for the festive season, the beautiful Elise of @the.poor.girls.pantry has created two incredible recipes for us to share with you. 
Gluten, dairy and refined sugar free these amazing recipes are packed with fresh ingredients and are light and healthy - perfect for the summer hols!

Easy Summer Holiday Recipes from Arnhem Clothing Healthy Holiday Recipes with Arnhem Clothing Healthy Christmas Holiday Recipes Arnhem Sustainable Clothing Healthy Holiday Recipes Healthy Summer Holiday Recipes on the blog at Arnhem Fresh and healthy holiday recipes on the blog at Arnhem


Wild roquette, orange & pear salad


120g roquette

1 whole fennel (finely sliced)

2 oranges (thinly sliced)

5 small radishes (finely sliced)

1 green pear (finely sliced)

1/2 cup pistachio nuts (salted, crushed)

150g goats cheese (crumbed)



1/2 cup balsamic vinegar

1 tablespoon coconut sugar

1 tablespoon dairy free butter

Salt & pepper to taste


(Edible flowed as garnish, optional)

Slice all your salad ingredients and toss in a bowl. Crush pistachios and crumble goats cheese, sprinkle on top and set aside.

In a small saucepan, add all balsamic glaze ingredients. Bring to the boil, then reduce to a simmer for 3-5 minutes, stirring continually. 

Let it cool & then pour it over salad. 




1 white sweet potato (thinly sliced)

1 Hawaiian sweet potato (thinly sliced)

1/2 jap pumpkin (diced into small cubes) 

1 parsnip (thinly sliced, lengthways)

1 whole beetroot (diced)

2 cups Wild roquette

2 cups baby spinach 

1 pomegranate

1 tablespoon Moroccan seasoning powder

4 rosemary sprigs 

Salt & pepper to taste 

Olive oil (for baking)



1/2 cup honey

2 tablespoons Dijon mustard

Salt & pepper 

Preheat oven to 200c (fan forced).


Slice, parsnip, sweet potatoes & pumpkin. Steam over a boiling saucepan for roughly 20 minutes. Remove from heat.

Line a baking tray with baking paper.

Add sweet potatoes, pumpkin, parsnip & beetroot to tray.

Sprinkle Moroccan spice mix, salt & pepper and olive oil over vegetables.

Rub so all ingredients are covered.

Pop in the oven to bake for half an hour.

While the veggies are cooking, stir honey and Dijon mustard together until well combined. Add salt and pepper to taste.

Once the veggies has cooked for half an hour, remove from oven.

Pour honey glaze over veggies, ensuring they are all covered. 

Increase the heat of the oven to 250c (fan forced).

Place veggies back in the oven for 30-45 minutes.

Once cooked, set aside to cool. Toss baby spinach, roquette & pomegranate throughout the salad. 

Use rosemary sprigs to garnish.