Recipe: Winter Salads and Mustard Dressing

Kia Ora peeps,

Im not sure if anybody is actually reading these posts, but if you are; sorry I have been AWOL from the site for awhile, I have been doing some recipe development and life got a bit hectic!

I have also been LOVING winter salads. Sometimes I can feel so stodgy in the winter – even when eating well it still seems like the food kind of ‘sticks in your belly’. Salads help to stop that and are also super tasty 🙂

I have included two of my favourites here, both have the same bases but have different toppings. You can use whatever you have around or are craving.


4 handfuls of mixed lettuce (whatever you prefer)

2 tomatoes or 6-8 cherry tomatoes

2 handfuls of micro greens or sprouts

1 avocado (when on special!)

2Tbsp feta cheese (I usually use sheep or buffalo – but use your favourite)

1Tbsp cucumber (only when on special)

2 small or 1 large sweet potato, cubed and roasted in the oven with salt, pepper and olive oil (TIP: rub 2Tbsp oil and salt and pepper into the cubed kumara before baking for 20mins – so crunchy and tasty)

Any other veggies you like – grated zucchini, capsicums/ peppers, preserved beetroot, sauerkraut, grated carrot.

Leftover Chicken and Leek Salad (in the top image)

Thinly slice all of the white and light green part of the leek OR 1/2 an onion

With your hands, pull apart your leftover chicken so it looks kind of stringy. You want at least 2 cups worth. If using raw chicken; chop up the chicken into slices and quickly cook around 300grams of chicken until just done (check the insides of the chicken pieces).

Heat 1Tbsp oil/butter/ghee in a pan on a medium heat. Add the leek/onion. Once they have softened slightly add the chicken and season with salt and pepper to taste. Stir and keep cooking until chicken is heated through.

Add to bowls that have your base ingredients in them all ready. Eat.

——> you can add the dressing as well – but this salad doesn’t really need it!


Roast Veggie Salad (image below)


Turn oven on to 180C or 350F.

When you roast your sweet potato for your base mix include around 2 Cups of the following: parsnip (2 max), 1/4 pumpkin, 1/2 squash, potatoes, beetroot (this will take longer to cook so you might need to put it in earlier).

Cut all the veggies into cubes and lay flat on a baking tray. Drizzle over 3Tbsp of oil of choice and 2tsp of salt and pepper. Massage the oil and seasonings into the veggies to ensure they are coated.  Bake for 20 – 30 minutes. Check them and when they are brown you are done!

I also add: 10 stuffed olives cut in half, 2tsp pickled onion – sliced, 2 pieces of pre cooked falafel per bowl (heated in the oven when the veggies are being cooked).

Add to your bowl with the base ingredients in. Drizzle with 1-2Tbsp of Mustard dressing and eat. Nom.


Use on old jar or container that won’t leak when you shake the liquid. Mustard jars work amazingly for this!

What you need (this should last you at least 4 salads):

2tsp mustard

1/2 tsp salt

1/2tsp pepper

2tsp apple cider vinegar or white or rice vinegar

juice of 1 lemon or lime

1/4C olive oil or oil of choice – avocado would be yummy too.

Put all the ingredients in the jar and shake until combined. Leave in the fridge. It may go hard in the fridge so just take it out about 10mins before you need to use it and give it a shake. Super easy and really yummy!


Hope this helps to brighten any winter blues for fellow Southern Hemisphere people out there!!









One Comment Add yours

  1. John Clemintine says:

    Wow spectacular and legendary salad. I knew it was delicious as I had made it for myself earlier so I served it at our annual family reunion bash. I was expecting quite a crowd -30 people! Unfortunately only about 5 turned up (apparently one cannot be forgiven for sleeping with a family member 😳) but the 6 of us finished the entire salad that was ment to feed 30!! This salad even helped me get over the pain of my family disowning me!🙏🙏🙌


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