Who says salads are just for summer? This winter salad is packed with seasonal goodness, vibrant colours, and plenty of textures to keep every bite exciting. It’s nourishing, full of fibre, and a great way to add more diversity to your meals—helping you hit that 30 plants a week goal with ease.
Shredded Brussels sprouts and curly kale form the base, giving a fresh, hearty crunch without needing to cook them. Roasted butternut squash adds natural sweetness, while juicy pomegranate seeds, crisp apples, and chewy raisins bring bursts of flavour. The feta adds a creamy contrast, and the candied pecans? Absolutely irresistible.
Finished with a simple yet delicious dressing, this salad is proof that winter produce can be just as exciting as summer’s. A perfect balance of sweet, savoury, and crunchy
Tips
If you have a food processor I highly recommend this tip: add Brussel sprouts and kale in it and pulse a few times until you get the chop consistency you like. This is the fastest and easier way to chop vegetables and it is a life saver when you need to feed a crowd. Not only that, it also create the perfect scoopable texture for your salad!
Swaps
Butternut sq29483fuash: you can swap to sweet potato instead.
Kale: if you can find Cavolo Nero even better, it has similar flavour but a but smoother texture.
Pecans: these are my favourite nuts and great for this salad but you can swap with any nuts you have got on hands, I think almonds would work great here too! If you have any nut allergies use seeds instead, like pumpkin or sunflower seeds.
Pair with
- This could be a main meal or a side dish. When I eat it as main meal I love to use some type of bread of cracker to go with it, try 3-Ingredient Chia Crackers or any bread from this list.
- If you like some extra protein add chargrill rotisserie chicken, you can find them in the supermarket in the ready-to-eat fridge section.
Storage
I would recommend to eat this straight away so you get the most of the nutrients. If you are making ahead don’t add the dressing and pour it only when you are ready to eat. If you add a little lemon juice on the apple they won’t turn brown.
Winter Salad
Ingredients
- 8 Brussel sprouts
- 60 g curly Kale
- 1/2 small roasted butternut squash
- 1/2 pomegranate seeds
- 2 apples
- 60 g feta cheese crumbled
- ~50-80g candied pecans*
- 30 g raisins
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp apple vinager
- 1 tsp honey
- 1/2 tsp Dijon mustard
Instructions
- Chop the butternut squash into cubes and bake at 180C for ~20 minutes or until soft. Once ready set aside and let it cool down.
- Add Brussels sprouts and kale into a food processor and pulse only a few times to make a spoon able texture, like you see in the video.
- In a large salad bowl add: kale, sprouts, and the rest of the ingredients.
- In a small jar add the dressing ingredients and pour all over the salad.
- Mix and enjoy.