10 Winter Salad Recipe Ideas

Put the shallot, garlic and vinegar in a small bowl and set aside at room temperature.

Preheat the oven to 200°C/180°C Fan.

Tip the beetroot cubes into a roasting tray and drizzle over 1 tbsp of olive oil and toss to coat. Season with salt and pepper and roast for 20-25 minutes, or until golden, but still firm.

In the meantime, toast the hazelnuts in a dry frying pan until golden. Tip the nuts out into a serving bowl and set aside.

Return the pan to the heat and add the remaining 1 tbsp of olive oil. Tip in the mushrooms, season, and sauté until golden, then tip into the bowl with the nuts. Add the beetroot once cooked too.

Finish the vinaigrette by whisking in the remaining ingredients. Taste for seasoning and acidity, adjusting if necessary.

Add the watercress to the serving dish and pour over the vinaigrette. Toss everything to combine and serve immediately.

Blend all the dressing ingredients together in a mixer.​

Quarter the red and white cabbage, remove core and shave finely on a mandolin.

Peel and coarsely grate the carrots. Slice the spring onions and toast the sesame seeds. ​

Pick and chopped the coriander. Half, seed and slice the red chilli. ​

Mix all the ingredients together and check the seasoning.​

Start by taking off the outer layer of the sprouts and chopping them in half.

Pop onto a roasting tin and put 1 tbsp of the olive oil into the pan. Mix thoroughly and roast in the oven at 180°C for 25 minutes or until soft and with a nice browning on the outside. I add the mushrooms to the pan with the sprouts after 15 minutes, adding another dash of olive oil and mixing well.

Next make the hummus. Put the beetroot and chickpeas in the blender followed by the rest of the ingredients and blend until smooth. Add a bit more water, olive oil or lemon if it is too thick (to taste).

Then put the couscous into a bowl and cover with boiling water (about a centimetre over the couscous) and a sprinkle of salt. Let it sit for 3 minutes then give it a stir. Let it sit for another few minutes until the water has absorbed and the couscous is soft.

Meanwhile, wash and grate the carrot, half the avocado and slice carefully.

When the sprouts and mushrooms are ready, leave to sit and start to assemble the bowl. Place the couscous on one side of the bowl and a nice spread of the hummus on the other side.

Add the grated carrot on one side, the avocado on another and the sprouts and mushrooms on another.

Top with the goji berries, the other tablespoon of olive oil, the handful of parsley, nicely chopped or torn and salt and pepper to taste.

Preheat the oven to 200°C.

Peel and deseed the butternut squash, then cut the flesh into 2cm cubes. Place the butternut squash into a roasting tin, drizzle the olive oil all over then season with salt and pepper. I like to get in there with my hands and ensure the oil is thoroughly coating the cubes. Roast for 30 minutes in the preheated oven, giving the tin a shake around halfway through. Remove once the squash is turning brown and caramelised, then set aside to cool.

While the butternut squash is roasting, place the chorizo slices into a large frying pan over a medium heat in a single layer. Once they start curling at the edges, turn them over with tongs to cook the other side for just a minute. Transfer the chorizo onto a plate lined with kitchen paper to absorb the excess oil, then leave to cool. Discard the oil in the pan.

In a large bowl or serving platter, mix the rocket and spinach leaves together. Crumble over your feta and add the roasted butternut squash and chorizo. Then add your oil and balsamic, toss the salad well with serving spoons, season to taste with salt and pepper, and serve.

Preheat the oven to 200°C/180°C Fan.

Whisk together all the dressing ingredients until emulsified and smooth.

Tumble the butternut squash chunks, red onions and chickpeas on to a roasting tray, and pour over half the dressing, turning it all over a few times to make sure everything is well coated. Roast for 30 to 35 minutes, or until the squash is tender and cooked through.

Add the sliced kale to the roasting tray, along with the rest of the dressing, and mix well. Sprinkle with the hazelnuts. Roast for a further 5 to 7 minutes, until the kale is a little wilted. Take care it doesn’t burn.

Divide between two bowls, allow to cool slightly, then top with the orange segments and season with salt and pepper to taste.

Blend all the sauce ingredients together. Add more water if it needs to be thinned out or more tahini if it needs to be a bit thicker.

Pre-heat the oven to 180˚C/Gas Mark 5.

Peel the pumpkin or butternut squash (you can use a vegetable peeler if the skin isn't too tough) and cut into 1-inch-thick slices or chunks.

Coat in a thin layer of vegetable oil with a sprinkling of salt and place on a baking tray.

Pop into the oven and roast for 40-60 minutes, or until nicely browned, turning once.

To toast the almonds, pop them on a baking tray, with no oil, into the oven and check them after 5 minutes. They are ready when they are lightly golden and releasing a nice aroma.

Arrange the slices on a plate with the lime segments, chilli, coriander, handful of flaked almonds and a good drizzle of tahini dressing.

Mix together the sesame oil, soy sauce, honey, zest and juice of the lime and rapeseed or olive oil until it emulsifies.

Add half of the sesame seeds and allow to marinade.

Cut the broccoli into large wedges and place on a heated griddle pan or frying pan.

Char gently until the broccoli is gently cooked (this should take no more than 2 minutes).

Place the washed and shredded Chinese leaves onto the plate.

Put the griddled broccoli in a bowl with the carrot slices and the spring onions.

Pour half the dressing over the top and place on top of the Chinese leaves.

Sprinkle with the remaining sesame seeds and pour over any remaining dressing. Serve warm.

To make the maple nut butter, pan-fry the peanuts until golden brown. Add to a food processor with olive oil, maple syrup, hot water and soy sauce and blitz until smooth.

To make the salad, cut the broccoli into small florets and steam until tender.

Steam the edamame beans until tender. Add to a salad bowl and dress with the nut butter. Toast some extra peanuts and sprinkle them over your greens along with some black sesame seeds.

Preheat‌ ‌the‌ ‌oven‌ ‌at‌ ‌180°C.‌ ‌ ‌

With‌ ‌a‌ ‌chopping‌ ‌board‌ ‌and‌ ‌sharp‌ ‌knife,‌ ‌cut‌ ‌the‌ ‌butternut‌ ‌squash‌ ‌in‌ ‌half‌ ‌long-ways‌ ‌and‌ ‌scoop‌ ‌out‌ ‌the‌ ‌seeds‌ ‌from‌ ‌half.‌ ‌

Slice‌ ‌the‌ ‌butternut‌ ‌squash‌ ‌into‌ ‌thin‌ ‌slices‌ ‌cross-ways,‌ ‌leaving‌ ‌the‌ ‌skin‌ ‌on.‌ ‌Peel‌ ‌and‌ ‌cut‌ ‌the‌ ‌red‌ ‌onions‌ ‌into‌ ‌wedges.‌ ‌ ‌

Put‌ ‌the‌ ‌slices‌ ‌of‌ ‌butternut‌ ‌squash‌ ‌and‌ ‌onion‌ ‌onto‌ ‌a‌ ‌roasting‌ ‌tin‌ ‌and‌ ‌sprinkle‌ ‌with‌ ‌oil‌ ‌and‌ ‌chilli‌ ‌flakes. Roast‌ ‌at‌ ‌180°C‌ ‌for‌ ‌35‌ ‌minutes.‌ ‌

Using‌ ‌the‌ ‌hob,‌ ‌and‌ ‌a‌ ‌small‌ ‌pan‌ ‌on‌ ‌a‌ ‌medium‌ ‌heat,‌ ‌cook‌ ‌the‌ ‌borlotti‌ ‌beans‌ ‌for‌ ‌around‌ ‌5‌ ‌minutes‌ ‌and‌ ‌leave‌ ‌to‌ ‌cool.‌

Start‌ ‌to‌ ‌pile‌ ‌the‌ ‌salad‌ ‌leaves‌ ‌onto‌ ‌a‌ ‌serving‌ ‌dish.‌ ‌

In‌ ‌a‌ ‌jam‌ ‌jar,‌ ‌put‌ ‌in‌ ‌the‌ ‌mustard,‌ ‌balsamic‌ ‌vinegar,‌ ‌agave‌ ‌nectar/maple‌ ‌syrup,‌ ‌oil‌ ‌and‌ ‌an‌ ‌ice‌ ‌cube.‌ ‌Put‌ ‌the‌ ‌lid‌ ‌on‌ ‌and‌ ‌shake‌ ‌well.‌ ‌

Pile‌ ‌the‌ ‌roasted‌ ‌squash‌ ‌and‌ ‌red‌ ‌onion‌ ‌onto‌ ‌the‌ ‌salad‌ ‌leaves.‌ ‌Add‌ ‌the‌ ‌borlotti‌ ‌beans,‌ ‌sundried‌ ‌tomatoes‌ ‌and‌ ‌the‌ ‌peeled‌ ‌and‌ ‌sliced‌ ‌orange/clementine.‌ ‌Toss‌ ‌gently‌ ‌to‌ ‌combine‌ ‌with‌ ‌some‌ ‌of‌ ‌the‌ ‌dressing.‌ ‌ ‌

Sprinkle‌ ‌the‌ ‌Lizi’s‌ ‌High‌ ‌Protein‌ ‌Granola‌ ‌on‌ ‌top‌ ‌and‌ ‌drizzle‌ ‌with‌ ‌some‌ ‌more‌ ‌of‌ ‌the‌ ‌dressing.‌ ‌Serve‌ ‌and‌ ‌enjoy.‌ ‌ ‌

Preheat oven to 170°C.

In a small mixing bowl, add the farro and 2 cups of cold water, and let it soak for up to 1 hour.

Cut the tops off the beetroots, leaving 1-inch of the top intact. Wash and remove any debris with a damp kitchen towel. Coat the beetroot with olive oil and sprinkle over the salt. Individually wrap them tightly in foil and place on a baking sheet. Cook in the oven until fork-tender, approximately 40 to 45 minutes. When cool enough to touch, cut the ends off, peel the skin and dice.

On a high heat boil 3 cups of water. Add the soaked farro and a pinch of salt, bringing it back to the boil. When the water begins to boil, reduce the heat, cover the pot with a lid and simmer for 10 to 12 minutes. Remove from the heat, drain the water, and allow to cool.

In a small mixing bowl, whisk together the balsamic vinegar, dijon mustard, remaining olive oil and pepper. Slowly add in the balsamic mix to the farro, tossing it to the combine with the grains. Once fully combined, add the diced beetroot, parsley, lemon, rocket and cheese. Lightly toss together, salt to taste, and serve.