12 Delicious Winter Salads

12-delicious-winter-saladsAre you fed up with all those heavy cold-weather meals? Fancy something a little lighter after the Xmas feasting, that is still super tasty and yet easy to prepare? Well, look no further… today I want to share with you a round-up of 12 delicious winter salads, based on seasonal ingredients, which will definitely help to lighten things up.

baby-kale-and-roasted-cauliflower-salad-with-pomegranatesBaby kale and roasted cauliflower salad with pomegranates

chickpeas-pomegranate-salad-with-lime-dressingChickpeas & Pomegranate Salad with Lime Dressing

hearty-radicchio-salad-with-roasted-potatoesHearty Radicchio Salad with Roasted Potatoes

kale-and-clementine-winter-saladKale and Clementine Winter Salad

lemon-garlic-roasted-brussel-sprouts-with-zucchini-and-pomegranateLemon Garlic Roasted Brussel Sprouts + Zucchini + Pomegranate

roast-beetroot-salad-with-lentils-fennel-and-blood-orange-in-a-blood-orange-dressingRoast Beetroot Salad with Lentils, Fennel and Blood Orange in a Blood Orange Dressing

shaved-brussels-sprout-and-cranberry-saladShaved Brussels Sprout and Cranberry Salad

vegetarian-olivier-salad-salada-russaVegetarian Olivier salad (Salada Russa)

watermelon-radish-and-spinach-salad-with-barleyWatermelon Radish and Spinach Salad with Barley

winter-kale-beet-saladWinter Kale Beet Salad

winter-salad-with-brown-butter-dressingWinter Salad with Brown “Butter” Dressing

winter-sweet-citrus-salad-with-pomegranate-pistachiosWinter Sweet Citrus Salad with Pomegranate & Pistachios

 

I hope this small selection will get you inspired. Yes, salads are more of a summer dish but who said we can’t eat them in winter too, especially as they use proper seasonal produce?

What’s your favourite winter salad?

Are you fed up with all those heavy cold-weather meals? Fancy something a little lighter after the Xmas feasting, that is still super tasty and yet easy to prepare? Well, look no further… today I want to share with you a round-up of 12 delicious winter salads, based on seasonal ingredients, which will definitely help to lighten things up.

Chickpeas & Pomegranate Salad with Lime Dressing

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…Ingredients:

For the salad

  • 6 sweet colourful baby peppers
  • 1 tin unsalted chickpeas
  • 1 tin black beans
  • 1 large pomegranate
  • Handful of fresh curly parsley

For the dressing

  • 2 limes; juiced / ~40ml lime juice
  • 4tbsp olive oil
  • 1tbsp Dijon mustard
  • 1tbsp raw runny honey

Method:

First let’s prepare the dressing.

Pop all ingredients into salad dressing shaker and mix well.

Put aside and let it “marinate” for a bit.

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Now, for the salad itself.

Open both the chickpeas and black beans and drain whatever liquid is in the tin, wash the beans well and then drain again to reduce liquids added to the salad.

Peel and deseed the pomegranate. Pop its fruits into the bowl you intend to mix the salad up in.

Wash and finely slice the baby peppers leaving them in rings.

Finely chop the handful of parsley stalks.

Finally add the drained beans.

Gently mix or toss all ingredients, add dressing to taste and enjoy!

If you are quick enough when dealing with the pomegranate this light meal shouldn’t take you more than 5 minutes to prepare! Lately I am finding that I am going totally mad for pomegranates but I am still searching for the perfect way to peel and de-seed them.

Just in case you are wondering, I didn’t forget about adding salt, pepper or any other spices; it’s just that they simply aren’t needed here. The ingredients and the dressing work together so perfectly that there really isn’t any need for additional flavours.

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Broccoli, Mushroom & Sesame Salad

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…The salad works well either slightly warm, straight after preparing or cold at some later time. It will make a perfect starter or a side dish when paired with grilled meats for example. It’s easy to prepare, it doesn’t require any unusual ingredients as most of them should be in your stock cupboard anyway and it can be on your table within 15 minutes!

Ingredients:

  • 2 small or 1 large broccoli; separated into florets
  • 6 medium size button mushrooms; thinly sliced
  • 3 spring onions; sliced at an angle
  • 2tbsp toasted sesame seeds
  • 2tbsp toasted sesame oil
  • 2tbsp dark soy sauce
  • 2tbsp cider vinegar
  • 1tbsp olive oil
  • 1tbsp butter
  • 1 clove of garlic; minced
  • 1tsp garlic powder
  • 1/2tsp chilli flakes – more if you like heat
  • 1/4tsp sea salt

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…Method:

Prepare a large pot of salted water, big enough to take all the broccoli and bring it to boil.

Heat up a large frying pan, add the olive oil and butter and allow to melt.

Add the broccoli into the boiling pot of water, turn the heat up high to bring back to the boil and then down to medium until the cooking time of 5 minutes is complete (count 5 minutes from the moment you added the broccoli, not from the moment it came back to a boil), then shock it under cold water or better yet an ice bath and then drain well. The cold bath will stop the cooking process which is necessary in order for the broccoli to maintain a slight crunch.

Add mushrooms into hot frying pan, add garlic powder and salt then fry on a medium heat for 3-4 minutes or until just soft and slightly brown.

Whilst your broccoli is cooking and mushrooms are frying, it’s time to mix the sauce.

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…Into a salad dressing shaker or a jam jar or even a bowl add the toasted sesame oil, dark soy sauce, cider vinegar, minced garlic, chilli flakes and half of the sesame seeds. Mix well until all ingredients are fully combined.

In a large bowl mix the broccoli, mushrooms, spring onions and remaining sesame seeds, add dressing and gently toss around to coat completely.

Serve and enjoy!

This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…This broccoli, mushroom and sesame salad is like a journey: crunchy broccoli meets soft and buttery mushrooms, then the nuttiness of the sesame hits you which paired with a slight tartness from the vinegar provides a perfect combo, then all of this is to be finished off by a slight tingling on your tongue thanks to the chillies…

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Honey & Mustard Chicken Couscous Salad

Yesterday I was indirectly challenged by Marks boss. Sounds a little weird, doesn’t it? Well he was summoned to work almost three hours earlier than expected, for yet another life and death meeting, which meant I had just 30 minutes in which to cook and pack some sort of dinner for him to take to work.

Now originally I wasn’t planning any sort of quick dinner but as it turned out I was left with no choice… I had to improvise. After a rummage through the fridge and pantry I came up with an idea, Honey & Mustard Chicken Couscous Salad. It ended up being extremely tasty so I have decided to share it with you.

Honey & Mustard Chicken Couscous SaladIngredients:

For the couscous salad:

  • 2 cups couscous
  • 1 small tin of pineapple
  • 1 small tin of garden peas
  • 1 small tin of sweetcorn
  • 150g cherry tomatoes
  • Handful of cashews nuts
  • Small bunch of fresh coriander

For the chicken:

  • 3 chicken breasts
  • 1 Knorr chicken stock cube
  • 1 Knorr 3 peppercorns flavour pot
  • 3tbsp of sesame oil
  • Pineapple juice
  • 2tsp honey
  • 2tsp Dijon mustard

You might feel the need to comment when you notice my total lack of spices. Well as I used a pre-spiced version of couscous there was no need for anything extra. If you only have plain couscous you might want to add a good pinch of salt, some fresh cracked pepper and maybe some sweet paprika.

Method:

In a small bowl mix 2tbsp of sesame oil, chicken stock cube and flavour pot until you achieve a smooth texture.

Wash and cube the chicken breasts.

Add the chicken into your earlier prepared flavour mixture and make sure each piece is fully coated properly.

Set it aside for 5 minutes or more to marinate and make a start on your couscous.

Prepare your couscous as per the packaging instructions. My one took only 10 minutes to “develop”.

Heat up a heavy bottomed pan, as you know I like to use cast iron, add the remaining 1tbsp of sesame oil and once hot pop your chicken in. Fry it for about 10 minutes, stirring or tossing from time to time to make sure all pieces are evenly cook.

Open and drain the peas and sweetcorn.

Open but do not drain the pineapple, save the juice as we will need it.

Chop the pineapple into smaller chunks if required or use them as they come if you have already bought them in chunks, roughly chop the nuts so they aren’t too big, quarter your cherry tomatoes and finely chop the coriander ready to go into your couscous.

Now for the sauce; in a small bowl mix the pineapple juice, honey and mustard; stir until all ingredients are combined.

Once your chicken is cooked (it should not take more than about 10 minutes) add the sauce and let it simmer for a couple of minutes.

Use a fork to fluff your couscous, add all the earlier chopped ingredients plus the peas and sweetcorn and once you ready add chicken, sauce included.

Mix it well and serve immediately… or like in my case put some into a lunch box ready to be munched later.

Honey and Mustard Chicken Couscous SaladMy Honey & Mustard Chicken Couscous SaladDo you like couscous?

What’s your favourite way of serving it?

Yum

Mauritian Potato Salad and your chance to #win a trip to Mauritius

Discovering new foods is fun but trying it in its natural environment is even better. Tourism Mauritius is running a competition where you can win a luxury 7 days holidays to… Mauritius! All you have to do is to fill out a short quiz and enter your details on Mauritius c’est un plaisir Facebook page, but hurry as the competition entry ends on 27th April.

As a teaser, I received a food pack to give me an idea of what is Mauritian food. Within my lovely goodie pack was a cookbook, a Mauritian cookbook. I have to admit the dishes look simply delicious, so light and fresh and very summer like. I started my experiments with a Mauritian Potato Salad.

Mauritian Potato SaladThe original recipe comes from Shelina Sunshine on the plate, by Master Chef Winner Shelina Permalloo. I did amend the recipe slightly but only in so far as halving the volume of the original ingredients as I didn’t have a need for an 8 person serving.

Ingredients:

  • 200g potatoes, King Edward preferred; unpeeled
  • 2 carrots; unpeeled
  • 2 large eggs
  • 2 spring onions; chopped
  • 25ml olive oil
  • 1tbsp white wine vinegar
  • 1.5tbsp mayonnaise
  • 1tsp fresh ground black pepper
  • 3/4tsp sea salt

Method:

Place the whole potatoes and carrots in a large pan of water over a high heat and bring it to boil. Reduce the heat, cover and simmer for 10 minutes. Add eggs and simmer for further 15 minutes. Remove the eggs and set aside. Drain potatoes and carrots and leave to cool.

Peel the potatoes, carrots and eggs. Cut the potatoes and carrots into 1cm slices and quarters the eggs lengthwise. Place in a large serving bowl and sprinkle with spring onions.

In a small bowl mix together all remaining ingredients and then add them to your salad stirring ever so gently. Finish with some extra fresh ground pepper and serve.

That’s all she wrote. Easy peesy and you have a lovely salad on your plate.

Mauritian Potato Salad from Shelina Sunshine on the plateHave you ever travelled to Mauritius?

Did you ever have the chance to taste any Mauritian dishes?