Winter is all about comfort food, warming soups, home baked pies and a whole lot of cauliflower, pumpkin and sweet potato for me. And today the focus is on cauliflower. Crispy, golden roasted cauliflower. This is another great winter salad (or wrap!) to add to your rotation.
This salad is so tasty. Filling enough to eat on it’s own and it looks so pretty, look at those flecks of red, the creamy green avocado and golden toasted coconut. All the yum.
Look at those colours! Roasted celeriac, farro, quinoa and bulgur are combined with toasted seeds and nuts, grapefruit pickled carrots and a bright pink beetroot yoghurt sauce to make a killer winter salad.
An easy and tasty salad you can whip up in ten minutes if you have cooked lentils on hand. 30 minutes if you need to cook them first. It’s so good for lunches or as a lazy and nutritious dinner.
A new spin on a warm potato salad but with way more vegetables and a dressing that’ll make you forget all about mayo. Basically, it’s the perfect winter salad. It’s full of winter vegetables and can be served warm or cold. The dressing is super tasty and the only part of this salad that takes a teensy bit of effort to make.
The perfect winter salad. It’s super filling and full of ingredients that should be relatively cheap to get your hands on right now, which is always a plus. Oh and it tastes delicious! Why would you eat it otherwise?
This salad is relatively simple to make so is the perfect thing to prep at the start of the week for a few lunches. With the pesto, mozzarella and caramelised pumpkin the flavours pack a punch and make for a satisfying meal.
This is a full on, full of flavour, full of texture and full of things kind of salad. That said it’s east to throw together and is one of those salad’s that people actually go back for seconds of even when there’s meat on a table because it tastes so good. Just look at all those colours!
Winter salads are a lunch staple for me. If you didn’t notice by my onslaught of salad posts on the blog at the moment. This one has lovely mellow flavours happening and can be eaten hot or cold. Also it has macadamias and a burnt butter dressing going on. You know that’s going to be good.
I love the mix of soba noodles and vegetable noodles in this salad. The soba noodles are filling and if you use the buckwheat variety, some what nutty, the xoodles are tender and fresh and the carrot noodles (coodles?! nope, probably not) keep their crunchy. They’re all then dressed in the delicious creamy dressing and finished off with more vegetables and that vibrant pesto. Yum.