Christmas: Festive Salads

I think we’ll all agree that Christmas day is about letting loose, unzipping your jeans and having a double serving of dessert but with the run up to Christmas including all sorts of sparkly dress shenanigans, we have to keep reminding ourselves that it’s simply a day of indulgence, not a whole month, as we seem to keep forgetting. 

That said, we’re still eager to get into the Christmas spirit and there’s nothing more enjoyable than planning festive feasts and treats for all of our friends and family on the run up to the big day. In true pollen + grace style, we still want these to be healthy, body loving feasts though, which is why we have come up with three delicious, festive salads that are sure to please the crowds and leave them feeling positively wonderful! 

Guaranteed, the recipes for our sage infused mushrooms + toasted pine nut salad, maple roasted brussels sprouts + cranberry salad and roasted parsnip + red cabbage salad will be serious life (and body) savers this christmas!

All salads serve 4 as a main


ROAST BUTTERNUT SQUASH, SAGE INFUSED MUSHROOMS, MASSAGED KALE + TOASTED PINE NUTS

INGREDIENTS

- 300g kale leaves

- ½ butternut squash.

- 4 sprigs sage

- 6 Portobello mushrooms

- 2 tbsp rapeseed oil

- 1 lemon

- 1 tsp Himalayan salt

- 50g pine nuts 

METHOD

1. Preheat the oven to 200C

2. Spread the pine nuts evenly on a baking tray and place in the oven for 3-4 minutes (be sure to keep an eye on them so they don't burn!) 

3. Remove the pine nuts from the oven and set aside

4. Cut the butternut squash into small chunks (leave the skin on), toss in 1 tbsp oil, spread evenly on a baking tray and bake for 30 minutes

5. Meanwhile, cut the stems from the kale and add to a large bowl with 1 tbsp oil, 1 tsp himalayan salt and the juice and rind of the lemon

6. Massage the kale for about 5 minutes 

7. Set aside and wash the portobello mushrooms then cut into thin slices 

8. Add the sage to a frying pan over a low/medium heat and let infuse for 2 minutes. Add the mushrooms and cook for 5-6 minutes 

9. Remove from the oven and add to the kale along with the roasted squash and toasted pine nuts - toss to make sure it's mixed evenly 

10. Serve! Maple roast brussels sprouts + cranberries.


MAPLE ROASTED BRUSSEL SPROUTS + CRANBERRY SALAD

INGREDIENTS

- 500g Brussels sprouts

- 100g dried cranberries

- 100g baby spinach leaves

- 2 tbsp maple syrup

- 1 tablespoon rapeseed oil

- ½ lemon

- 1 tsp Himalayan salt 

INGREDIENTS

1. Preheat the oven to 200C 

2. Mix the maple syrup and rapeseed oil together 

3. Cut the sprouts in half, coat in the oil mixture then spread evenly on a baking tray and bake for 30 minutes

4. Remove from the oven and leave to cool.

5. Combine the spinach, cranberries and sprouts and dress in the juice of the lemon and himalayan salt before serving.


BAKED PARSNIPS, GREEN APPLE,  SHREDDED RED CABBAGE, DILL, QUINOA + COCONUT LEMON DRESSING

INGREDIENTS

- 3 parsnips

- ¼ red cabbage

- ¼ bunch dill

- 1 cup dried quinoa

- 1 green apple

- 50g rocket

- 1 tbsp rapeseed oil (for roasting parsnips)

- 1 tsp Himalayan salt

METHOD

1. Preheat the oven to 200C 

2. Cut the parsnips into small chunks (we tend to cut the parsnip in half vertically then in half again twice horizontally), coat in the oil and bake for 30 minutes 

3. Add the quinoa to a pan with 2.5 cups of water and bring to the boil. Reduce the heat, cover and leave to cook for 10-15 minutes 

4. Shred the red cabbage and apple (this is quickest in a food processor but can be done by thinly slicing by hand if not) 

5. Combine the red cabbage, apple, rocket, dill and salt and toss to combine. Add the roast parsnips and cooked quinoa once ready and cooled and serve.

DRESSING

- 100ml coconut milk

- 30ml olive oil

- 2 lemons, juice + zest

- 1/2 tsp Himalayan salt

METHOD

1. Combine all ingredients and mix until smooth (we recommend using a blender) 

2. Serve alongside the salad.