Main ingredients: 5
Seasoning ingredients: 3
Prep time: 10 minutes
Cooking time: 15 minutes
Easy on the digestion and loaded with seasonal goodness, this Warm Winter Salad with a Honey + Cider-Vinegar dressing is ideal and easy for this time of year.
I’ve teamed seasonal veggies such as brussel sprouts and winter cabbage, with my go to winter fruit – clementines. Added pecans for crunch and avocado for creaminess. And then to compliment the flavours even further, a sweet and tangy dressing.
What you’ll need:
+ 1 cup of red cabbage
+ 1 cup of white cabbage
+ 4 Brussel sprouts – halved
+ 3 mini clementines – peeled and roughly chopped
+ 1/4 cup pecan nuts – roughly chopped
+ 1 ripe avocado
For the dressing:
+ 3 tbsp rapeseed oil
+ 2 tbsp apple cider vinegar
+ 1 tbsp raw honey
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Add the shredded cabbage and brussel sprouts to wok with a splash of rapeseed oil. Stir fry on a medium heat until the veggies are starting to lightly cook (approx 5-10 minutes). Then add the clementines, pecans and avocado. Using a wooden spoon, break up the avocado and stir it into your salad.
Pop it back on the heat for a further 5 minutes until everything is cooked through. As your avo starts to warm, it will create a creamy binding consistency.
Serve your warm winter dish as 1 large salad, or as 2 side salads, combined with the dressing.
To make the dressing, add 3 tbsp of rapeseed oil, 2 tbsp apple cider vinegar and 1 tbsp honey and mix thoroughly. Drizzle over your salad, grab a fork and tuck in!