Wholesome winter salad


This beautiful, colourful and healthy salad is great as a side to accompany a main or make ahead of time for work lunches.

Prep time: 20 minutes Cook time: N/A Serves: 4-6

Ingredients

  • 1 small red onion
  • 1/2 small cabbage
  • 250g packet whole baby beetroot, drained and patted dry with paper towels
  • 100g baby spinach leaves, roughly chopped
  • 1/2 tub Seasons Gourmet Vegan Chunky Dips; 3 Peppers, Cashew & smoked paprika
  • 1/3 cup coconut yoghurt
  • 2 tbsp vegan mayonnaise
  • 1 lime, zested and juiced
  • 5 radishes, thinly sliced
  • 1/4 cup Superb Herb Mint, chopped
  • 2 tbsp FreshLife sultanas
  • 100g vegan feta, crumbled
  • 1/4 cup FreshLife slivered almonds, toasted
  • 2 tbsp pomegranate arils
  • Superb Herb Parsley
Equipment:
  • Kenwood Titanium Chef Patissier XL Mixer with Food processor attachment
  • We served our salad in a Le Creuset Stoneware Oval Serving Bowl

Method

  1. Using the Kenwood slicing blade, slice the red onion and cabbage. Pour into a large mixing bowl.
  2. Using the Kenwood coarse grating blade, grate the beetroot. Add to the mixing bowl along with the spinach leaves.
  3. In a separate small bowl mix the Seasons Gourmet dip with the yoghurt, mayonnaise, lime zest and juice.
  4. Mix the dressing into the salad ingredients lightly tossing through. Add the radish and mint lightly tossing again. Pour onto a serving platter or bowl.
  5. Scatter over sultanas, feta, almonds, pomegranate arils and parsley.

Tip: If making for work lunch, prepare the dressing in a separate container and add to the salad when ready to eat.

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