Winter, Light Meals, Salads

A Vibrant Winter Salad

I frequently make variations of this salad, using whatever's to hand in the fridge or in season – and right now, chicory and blood orange are just perfect.

Salads are all about texture and the balance of flavours, which make them interesting, standalone dishes in their own right. This one certainly offers that, as bitter leaves come together with sweet, juicy oranges and the earthy crunch of hazelnuts and sesame seeds. It's the perfect light lunch.

SERVES:
2

Ingredients

3 blood or regular oranges

1-2 avocados

2 chicory hearts

1-2 raw red or yellow beetroots

Handful of rocket leaves

1 tbsp sesame seeds

60g toasted hazelnuts

For the dressing

1 heaped tbsp wholegrain mustard

60ml extra virgin olive oil

2 tbsp maple syrup

Juice of 1 lemon

Instructions

  1. Peel and slice the oranges, squeezing any remaining juice from the orange peels into a small bowl.
  2. Add the dressing ingredients to the orange juice, then whisk to emulsify. Season to taste, and set aside.
  3. Slice the avocado and remove the leaves from the chicory hearts. Slice the beetroots very thinly – a mandolin is ideal.
  4. Arrange the orange slices, avocado, chicory leaves, beetroot and rocket across a serving dish or large bowl, dress liberally with the dressing, and sprinkle with the sesame seeds and toasted hazelnuts to finish.

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.

Thank you for subscribing!