Vegetarian winter salads
Comfort food with a wholesome kick. Eat your greens, reds and oranges with these seasonal salads.
A healthy vegetarian salad recipe that packs a punch. The ingredients are roasted for a fuller flavour and the croutons pick up on the gorgeous dressing.
A healthy vegetarian salad recipe that packs a punch. The ingredients are roasted for a fuller flavour and the croutons pick up on the gorgeous dressing
- 1 red onion, cut into wedges
- Carrots and sweetcorn, halved if large, from a 200g pack mixed baby vegetables (set the mangetout aside)
- 6 tbsp. olive oil
- 1/2 x garlic and rosemary flatbread, torn into chunky croutons (the rest can be frozen)
- 1 tbsp. red wine vinegar
- Small bag herb leaf salad
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Put the onion into a roasting tin. Add the carrots and sweetcorn. Drizzle with 2 tablespoons olive oil, season and toss together. Roast for 20 minutes, turning halfway, until just tender.
- 2. Add the bread to the vegetables and toss together. Roast for a further 8-10 minutes, until the vegetables are lightly charred and the croutons crisp.
- 3. Meanwhile, whisk the remaining oil, the vinegar and some seasoning. Tip the salad into a large bowl, along with the reserved mangetout. Add the roasted vegetables and croutons drizzle with the dressing and gently toss together. Divide between bowls to serve.
This vegetarian salad recipe is a tasty way to use up leftover roasted vegetables.
- Knob of butter
- 1 large garlic clove, finely chopped
- About 800g leftover sticky roast carrots and parsnips with hazelnuts and balsamic
- 1½ tbsp extra-virgin olive oil
- Grated zest and juice of ½ lemon
- Small bunch of fresh flatleaf parsley, leaves chopped
- Small bunch of fresh mint, leaves chopped
- 100g feta, crumbled
- 1. Heat the butter in a large sauté pan over a medium heat. Fry the garlic for a couple of minutes before adding the vegetables. Fry for a few more minutes until warmed through.
- 2. Meanwhile, whisk together the oil, lemon zest and juice, then season to taste. Add to the pan to warm through. Transfer the vegetables to a serving plate and stir through the herbs and crumbled feta.
Green bean and sesame seed salad
This green bean and sesame seed salad couldn’t be simpler to make – and is ideal for vegetarians.
- 500g fine green beans, trimmed
- Small bunch of fresh mint
- Small bunch of fresh flatleaf parsley
- 1 tsp white wine vinegar
- 1 tbsp olive oil
- 2 tbsp sesame seeds, toasted
- 1 small red onion, very finely chopped
- 1. Cook the green beans in a large saucepan of boiling water for 4-5 minutes, until tender. Drain well.
- 2. Meanwhile, place the mint and flatleaf parsley in a small food processor and whizz until finely chopped. Add the vinegar and olive oil and some salt and pepper and whizz again, until combined.
- 3. Add the herb dressing to the beans along with the sesame seeds and red onion and toss together well. Set aside to cool, then cover and chill in the fridge until ready to serve.
Old-fashioned vegetarian recipe with an infusion of colourful ingredients that add flavour and texture to this German-style dish of hot potatoes in a wondrous salad flavoured with red cabbage and orange.
- 400g new potatoes, scrubbed
- 3 blood oranges or 2 medium oranges
- 1/2 tsp white wine vinegar
- 4 tbsp mild olive oil
- 1 small or 1/2 medium red cabbage
- 1 medium red onion or 1 large pink shallot, sliced into thin wedges
- 2 white or pink chicory
- 10g bunch fresh flatleaf parsley, leaves removed and soaked in cold water (this stops the leaves going limp in the hot salad)
- 1. Put the potatoes into a large saucepan of cold salted water and bring to the boil. Simmer for about 12-15 minutes or until tender.
- 2. Meanwhile, finely grate 1/4 teaspoon of zest from 1 orange and set aside. Cut the peel and pith from all the oranges and segment them over a bowl to catch all the juice. Squeeze in the juice from the remaining orange membranes and set aside.
- 3. Put the grated orange zest, 1/4 teaspoon of salt, white wine vinegar and 2 tablespoons of the reserved orange juice into a large salad bowl. Whisk in the oil a little at a time, then add the orange segments.
- 4. Shred the cabbage into another bowl, add the red onion or shallot wedges and toss well with the remaining orange juice.
- 5. Drain the cooked potatoes and cut into bite-size pieces. Toss with the dressing and oranges in the salad bowl. Drain the cabbage and shallot wedges and add to the salad bowl.
- 6. Cut the chicory into bite-size pieces and add to the salad bowl. Drain and dry the parsley leaves and add to the salad. Toss well and serve while the potatoes are still hot.
Serve this vegetarian shortcut starter straightaway or the halloumi will turn rubbery.
- Grated zest of ½ lemon and 2 tbsp juice
- 5 tbsp olive oil
- Handful of fresh flatleaf parsley, chopped
- 2 tbsp small capers, drained and rinsed
- 8 medium vine-ripened tomatoes
- l 100g watercress
- 2 x 200g packs of Pittas pre-sliced grilled halloumi
- 1. Preheat the oven to 200°C/fan180°C/gas 6. To make the dressing, whisk together the lemon zest and juice, olive oil, parsley, capers and freshly ground black pepper, then set aside.
- 2. Cut the tomatoes into quarters. Divide the watercress and tomato wedges among four plates.
- 3. Place the halloumi slices on a baking sheet lined with foil and bake for 2-3 minutes or until just beginning to melt.
- 4. Add the hot halloumi to the plates, drizzle with the dressing and serve at once.
Wild rice and cranberry salad recipe
This wild rice and cranberry salad recipe is full of great fresh flavours to complement a rich meat dish.
- 25g butter
- 200g wild rice
- 750ml vegetable stock, hot
- 50g dried cranberries
- 100g fresh or frozen cranberries (defrosted)
- Pared zest and juice of 1 orange
- 150g basmati rice, rinsed
- Bunch of spring onions, chopped
- Large bunch of fresh flatleaf parsley, finely chopped
- 3 tbsp extra-virgin olive oil
- 1. Melt the butter in a large pan, add the wild rice, stirring to coat, then pour in the stock. Add the dried and fresh/frozen cranberries and the orange zest. Cover and simmer for 25-30 minutes until the rice is tender and the stock is absorbed. Set aside to cool.
- 2. Meanwhile, put the basmati rice in another pan and cover with cold water. Bring to the boil, then simmer gently, uncovered, for 10-12 minutes until the rice has absorbed all the water and is tender and fluffy. Set aside to cool.
- 3. When both types of rice are cool, fluff them up with a fork and tip into a serving bowl. Fold through the spring onions, parsley, olive oil and a splash of orange juice, then season. Taste and adjust the seasoning, adding more orange juice or olive oil to taste.