Indulge in the vibrant flavours of the season with my favourite Winter Salad, a delightful medley of hearty greens and festive accents. This salad celebrates the winter harvest with crisp romanesco broccoli florets, tender kale leaves, and peppery rocket or mixed greens, combining textures and flavours. Tantalise your taste buds with the sweet burst of cranberries or raisins, complemented by the nutty crunch of roasted pine nuts. Drizzle with a luscious blend of extra virgin olive oil and tahini, infused with a refreshing squeeze of lemon juice, and seasoned with a pinch of sea salt. Finally, garnish with jewel-like pomegranate seeds, adding a burst of color and antioxidant-rich goodness. Savour this nourishing and invigorating salad, perfect for brightening up your winter table with every delicious bite.
Serves 4
Ingredients
1 romanesco broccoli cut into florets
250g kale
250g rocket or mixed leaves
a handful of cranberries or raisins
100g roasted pinenuts
1 tablespoon extra virgin olive oil
80g pomegranate seeds
1/2 lemon juice
pinch of sea salt
1 tablespoon tahini
Method
Preheat over to 200C, fan setting.
Place the broccoli florets onto a baking tray and drizzle with olive oil and salt.
Cook in the oven for 15-20 minutes until soft inside and crispy on the outside, adding the kale in the last 10 minutes.
Once the kale and the romanesco broccoli are cooked, remove from the oven and place in a large mixing bowl with the roasted pine nuts and cranberries.
Mix together with 1 tablespoon of olive oil and 1 tablespoon of tahini, the pomegranate seeds, lemon juice and a pinch of see salt. Stir the dressing through the salad and give it all a really good mix before serving.
Option to serve with croutons or roasted potatoes. Sweet potatoes make a lovely addition too.
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