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Winter Salad Bowl

by Jo Pratt from In the Mood for Entertaining

Enjoy crunchy, fresh vegetables over the winter months in this salad, complete with a sweet and spicy dressing. Perfect with braised meats and casseroles.

From the book


100g pumpkin seeds
2 large carrots, coarsely grated
200g spinach leaves, washed and thinly sliced
1 red onion, thinly sliced
½ red cabbage, core removed and very thinly sliced
1 green pepper, thinly sliced
2 tbsp red wine vinegar
6 tbsp olive oil
½ tsp dried chilli flakes
1 tbsp runny honey
sea salt and freshly ground back pepper


Lightly toast the pumpkin seeds in a dry frying pan.

Place the carrots, spinach, onion, cabbage, pepper and pumpkin seeds in a bowl and toss together to mix.

In a separate bowl, whisk together the red wine vinegar, olive oil, chilli and honey. Season with salt and pepper and pour over the salad. Mix well and transfer to a serving bowl.

PS… If you are preparing this ahead of time, keep the dressing separate and toss into the salad just before serving, otherwise it will become too soggy.


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