Recipes: Seasonal Winter Salads

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Of all the topics to get our heads around when it comes to health, and learning what makes us feel good, fibre is probably the one we struggled with the most. Too little is bad for you, too much is sometimes bad for you, nobody’s really quite sure of the ‘optimum’ amount of fibre, and lets face it that’s probably because it’s different for every single person. Throw is digestive issues such as IBS or IBD and again the rules change - for some it’s about loading up, for others it’s about avoiding completely. 

 
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SEASONAL SALADS! SAGE INFUSED MUSHROOM + KALE SALAD

SEASONAL SALADS! SAGE INFUSED MUSHROOM + KALE SALAD

SAGE INFUSED MUSHROOM + KALE SALAD  

Serves 4

INGREDIENTS

- 300g kale
- 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. Massage the kale for a couple of minutes (pick it up a handful at a time and scrunch it together in your hands, then repeat).
6. Wash the portobello mushrooms then cut into thin slices 
7. 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 the butternut squash from the oven and transfer to a large bowl along with the kale, mushrooms and toasted pine nuts. Toss to make sure it's mixed evenly and serve!

MAPLE ROASTED BRUSSELS SPROUT + 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 
- 50g flaked almonds

METHOD

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 almonds and sprouts and dress in the juice of the lemon and Himalayan salt before serving.


 

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ROASTING THE SPROUTS IN MAPLE TAKES AWAY THE BITTERNESS + ENHANCES THE NUTTINESS

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MAPLE ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

MAPLE ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

 

BAKED PARSNIP + QUINOA salad with COCONUT LEMON DRESSING

parsnip, cabbage and apple salad
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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

Dressing
- 100ml coconut milk
- 30ml olive oil
- 2 lemons, juice + zest
- 1/2 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. Leave the quinoa and parsnips to cool.
6. Combine all the dressing ingredients and mix until smooth (a blender works best but stirring with a fork will do the job too)
7. Combine the quinoa, parsnips, red cabbage, apple, rocket, dill and salt and toss to combine. Serve the dressing alongside.

 

pollen + grace