Best Winter Leaf Salad Recipes

CLEMENTINE, FETA & WINTER LEAF SALAD

Clementine, feta & winter leaf salad image

This wonderfully light salad is packed with easy-to-find seasonal ingredients and makes a great Christmas starter

Provided by Good Food team

Time 20m

Number Of Ingredients 11

Ingredients

6-8 seedless clementines
2 heads red chicory
100g watercress
1 fennel bulb , halved, cored and very finely sliced
1 red onion , halved and finely sliced
200g feta cheese , cut into cubes
small handful parsley , finely chopped
juice 1 clementine
juice 1 lemon
4 tbsp olive oil
1 tsp caster sugar

Steps:

Whisk the dressing ingredients in a jug, season with salt and set aside.
To make the salad, peel the clementines and slice whole. In a bowl, gently toss the chicory and watercress with the fennel and onion. Place slices of clementine on opposite sides of each plate, mound a pile of leaves in the middle, then scatter over the feta. Stir the parsley through the dressing and drizzle over the salad.

Nutrition Facts : Calories 149 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

WINTER LEAF & PARSNIP SALAD WITH WALNUTS

Winter leaf & parsnip salad with walnuts image

John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham

Provided by John Torode

Categories Buffet, Dinner, Lunch, Side dish

Time 40m

Yield Serves 10 with other dishes

Number Of Ingredients 6

Ingredients

4 parsnips , sliced into 1cm rounds
2 tbsp vegetable oil
100g walnut halves
3 large heads chicory or radicchio, leaves separated
200g mixed salad leaves , such as baby spinach and watercress
John Torode's vinaigrette (see below)

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
Put all the leaves, parsnips and nuts into a large serving bowl.
Make the vinaigrette according to the recipe below and serve on the side - this way your guests can add their own dressing, and your salad won't go soggy if it's not eaten straight away.

Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

WINTER LEAF SALAD

Winter leaf salad image

Salads work in both summer and winter. This rustic colder-weather mix contains fennel, apple, dill and a honey, mustard and poppy seed dressing

Provided by Good Food team

Categories Side dish

Time 15m

Number Of Ingredients 10

Ingredients

175g mixed leaf (we used rocket, watercress and spinach)
1 large or 2 small fennel bulbs , thinly sliced
1 apple , halved and thinly sliced
2 tbsp chopped dill
finely grated zest ½ orange , plus 1 ½ tbsp juice
3 tbsp extra virgin olive oil
drizzle of clear honey
1 tsp Dijon mustard
1 tbsp white wine vinegar
2 tsp poppy seed

Steps:

Mix all the ingredients for the dressing together with some seasoning. Combine the salad leaves, fennel, apple and dill in a large bowl. Just before serving, pour over the dressing and toss together.

Nutrition Facts : Calories 58 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium