The Only Winter Salad You’ll Need | Warm & Nourishing

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being lower in calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and provide a nice crunch.

Wash, dry, and cut vegetables including carrots, brussel sprouts, cauliflower, boiled potatoes, beets, and broccoli.

Transfer all vegetables except beets to a large bowl.

Add chickpeas for protein and season with celery salt, crushed black pepper, and salt.

Drizzle olive oil over the vegetables and mix until well combined.

Transfer the vegetables to a lined baking tray in a single layer for roasting.

Roast in a preheated oven at 200° C for 20 to 25 minutes until tender and caramelized.

Chop beets into small cubes, season with salt and pepper, drizzle olive oil, and wrap in aluminum foil to bake.

Bake the beets in the oven at 200° C along with the other vegetables.

Prepare charred lemon dressing by slicing a lemon and cooking in a non-stick pan with olive oil until blackened on both sides.

Chop fresh dill and mix with olive oil, orange zest, crushed black pepper, salt, Dijon mustard, juice of half an orange, honey, chopped red onions, juice of half a lemon, and finely chopped charred lemons.

Transfer roasted vegetables to a large bowl while still warm and pour the dressing over them, gently tossing to combine.

Add roasted beets and shredded brussel sprouts to the bowl and toss again.

Transfer the salad to a serving bowl, garnish with feta cheese, pomegranate seeds, and croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens