11 Winter Salads To Try This Month

Preheat the oven to 200°C/Gas Mark 6. Toss the squash pieces in 1 teaspoon of olive oil and season. Tip onto a baking tray and roast for 25 minutes until tender and golden.

Blanch the kale in boiling salted water for 2 minutes, lift into very cold water to stop it cooking, then drain well and pat dry with kitchen towel.

Chop the red onion into thin slices, and crumble the feta, ready to assemble the salad.

To make the dressing, mix the ingredients together and season to taste.

Toss the salad ingredients together with the warm butternut squash, then drizzle with the dressing and serve.

Preheat the oven to 200°C/Gas Mark 6. Peel the squash, remove the seeds and dice into 2cm cubes. Transfer the squash to a baking tray, add 1 tablespoon of olive oil, a generous pinch of salt, and toss to coat. Distribute the cubes evenly and roast for 20 minutes, turning over occasionally.

Clean and trim away any woody ends off the mushrooms, toss with 1 tablespoon of oil and 1 tablespoon of tamari.

Remove the squash from the oven and move the cubes over to clear some space on the tray. Add the mushrooms in a single layer and return to the oven for another 10 mins until the squash is very tender, and the mushrooms are well browned. Stir both occasionally but keep them separate. Set aside the mushrooms and squash to cool slightly.

Whisk together the remaining oil, tamari, and smoked salt to make a quick dressing. Transfer the mushrooms and squash into a mixing bowl, and add the rocket, spring onions, pear and hazelnuts. Combine the dressing with the salad and serve.

Finely shred the cabbage and place in a heatproof bowl. Cover with boiling water and blanch for 4-5 minutes or until vibrant green and softened slightly. Drain well and return to the bowl.

Meanwhile, heat the grains in the microwave as per the packet instructions. Add to the bowl with the olive oil and a big pinch of salt and pepper. Toss together with the pecans and cranberries, reserving some to serve, then divide between two bowls.

Top with fresh thyme leaves and the remaining pecans and cranberries.

Heat the oil over a low heat in a small frying pan, then add the garlic puree and cook gently for 1 minute.

Add the lemon zest and juice, chilli, tarragon and season well.

Add the crayfish and cook for a further minute until warmed through.

Scatter the apple, chicory and fennel on a serving plate and spoon over the warmed crayfish and dressing to serve.

Preheat the oven to 220°C/Gas Mark 7. Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 15-20 minutes or until it's tender with a slight bite.

While the rice is cooking, cut the tofu into 12 slices. Combine half the soy sauce with half a tablespoon of vegetable oil in a large bowl, then add the tofu slices and gently toss until nicely coated.

Add the coated tofu to a baking tray, sprinkle over the black and toasted sesame seeds and put the tray in the oven for 15-20 min or until golden and crisp – this is your sesame crusted tofu.

Meanwhile, peel and finely chop or grate the ginger. Heat a small non-stick pan with half a tablespoon of vegetable oil over a medium-high heat. Once hot, add the chopped ginger and curry powder and cook for 1-2 minutes or until fragrant.

Once fragrant, transfer to a small bowl. Add the mango chutney, remaining soy sauce and 3 tablespoons of cold water to a small bowl – this is your katsu dressing.

Top, tail and peel the carrot, then continue to peel the lengths until you end up with a pile of carrot ribbons. Peel and finely slice the shallot.

Once the rice is cooked, add the blanched edamame beans to the pot and cook for a further minute or until warmed through. Once done, drain and rinse under cold water until cooled.

Wash the baby leaf salad, then pat it dry with kitchen paper. Add the sliced shallot, carrot ribbons and baby leaf salad to the pot with the cooled brown rice and edamame.

Add the rice vinegar, half a tablespoon of olive oil and a pinch of salt and gently mix everything together.

Serve the sesame crusted tofu over the brown rice and edamame salad, then drizzle the katsu dressing all over and serve.

Heat 1 tablespoon of olive oil in a frying pan and add the onion, celery, carrot and garlic and cook until softened. Turn off the heat, add the lentils, stir through and set to one side.

Make the dressing by shaking together the lemon juice, olive oil, mustard, honey and seasoning in a jar, then add the dressing to the warm pan and stir through.

Divide the mixture between two bowls and top with two halves of egg, the crumbled goats’ cheese, almonds and chopped parsley. Serve warm.

Preheat the oven to 180°C/Gas Mark 4. Chop the cauliflower into florets and place on a baking tray. Pour over the turmeric.

Peel the beetroot and place them onto another baking tray with the sprouts. Lightly pour over some olive oil and season. Roast in the oven for 45 minutes.

While the veg is cooking, mix the tahini with the lemon juice and 1 tablespoon of cold water. Mix thoroughly until you have a light paste. Add more water if it gets too thick.

When the veg is cooked, plate up the hummus to create a nice base – half a pot for each plate. Top with the veg and the tahini dressing.

Grate the broccoli into a bowl, starting with the florets and stopping once you reach the hard stalk.

Slice the avocado lengthways and the kiwifruit into small chunks.

Toast the pecans for a few minutes in a frying pan on a low heat with a little oil.

In a bowl stir together the quinoa or bulgur wheat and grated broccoli, and a squeeze of lemon and the olive oil. Season to taste.

Assemble all the ingredients, topping with the crumbled feta, a scattering of pomegranate and more seasoning.

Use a sharp knife to thinly slice the beetroot, then put them into a bowl of ice-cold water to keep them fresh.

Remove the beetroot from the bowl and drain. Place them into a bowl along with the watercress and flake in the smoked trout.

Drizzle over the olive oil, balsamic vinegar, then add in a pinch of salt. Toss well to coat the salad in the dressing.

Arrange the salad on two plates. Add a dollop of crème fraiche onto each, then grate on half of the wasabi using a fine grater.

Finish with a few flowers and serve immediately.

COOK’S TIP
Once fresh wasabi has been grated, it must be served within a few minutes, otherwise the potency and flavour will be lost.

First make the dressing by stirring together warm water and sugar until completely dissolved. Combine with all other dressing ingredients in a bowl, season to taste and set aside.

Add the oil to a frying pan and heat until it’s smoking. Add the beef and stir fry for one minute, adding salt and pepper to taste – the beef should be browned on the outside but remain pink in the centre.

Remove the beef and allow the pan to cool slightly, then add the chopped garlic. Stir-fry until fragrant.

In a bowl, combine the watercress, red onion, tomato, beef and garlic. Toss with the dressing and mix well, saving the rest of the dressing for later. Serve immediately.

To make the dressing whisk together the dark chocolate, vinegar, and mirin. Microwave for 10 seconds, or heat in a small pan over a low heat, then whisk again to melt in the chocolate. Once combined, add the olive oil and whisk to blend. Season with salt and pepper to taste.

Slice the pears lengthways and arrange on two plates. Separate the chicory leaves and scatter them on top, followed by the chopped walnuts. Pour the dressing lightly over everything. Break the cheese into bitesize pieces and dot across the plates.

Finally, sprinkle some extra chocolate flakes over each plate, and serve.