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Festive Winter Salad 


This festive winter salad is a colourful, flavour-packed dish that brings all the joy of Christmas to your table. Made with vibrant seasonal vegetables, chorizo, creamy feta, and a sweet maple-mustard dressing, this festive winter salad proves that nourishment and pleasure can go hand in hand.

Festive Winter Salad

Serves: 6 
 

Festive winter salad – all the colours of Christmas! 

Food freedom is about enjoying foods that make you feel good physically and emotionally. This festive salad celebrates colour, flavour, and balance without a hint of restriction. Packed with winter vegetables, creamy feta, and a sweet dressing, it’s proof that nourishment and enjoyment can absolutely coexist. 

Ingredients

  • 300g bulgar wheat 
  • 750mls chicken or veg stock 
  • 2 beetroot, diced into 2cm cubes 
  • 2 red onions, cut into wedges 
  • 2 parsnips, peeled and diced into 2cm cubes 
  • 1 Butternut Squash (about 600g), diced into 2cm cubes 
  • 150g Brussels sprouts, peeled and halved  
  • 4 tbsp olive oil 
  • 120g Chorizo, diced into 2cm cubes 
  • 150g feta cheese, crumbled 
  • 1 Pomegranate, seeds removed 
  • 15g Coriander, chopped 
  • 100g toasted pecans or walnuts 
  • Salt and black pepper 
  • For the maple-mustard dressing: 
  • 1 tbsp wholegrain mustard 
  • 1 tbsp maple syrup 
  • 1 tbsp lemon juice 
  • 3 tbsp olive oil 
  • Optional: a pinch of cinnamon for festive warmth 

Method

  1. Preheat the oven to 200°C (180°C fan). 
  2. Put the bulgar wheat in a pan add the boiling stock, cover and cook on your lowest heat for 12 minutes, or until all the stock is absorbed. 
  3. Mix the beetroot, onions, parsnips, squash, and sprouts with the olive oil in a large baking tray, making sure to spread it evenly over the tray.  Roast for about 40 minutes until golden and tender, stirring halfway through cooking. 
  4. Whilst the vegetables are cooking, take a pan and dry fry the chorizo on a medium heat for 3-5 minutes until softened. 
  5. Whisk together all dressing ingredients in a small bowl or add to a clean jam jar and shake well. 
  6. Once the vegetables are cooked add the dressing and mix thoroughly, then mix in the nuts, chorizo and coriander 
  7. Add a portion of bulgar wheat to your bowl, and top with a portion of the veg mixture and then sprinkle with crumbled feta cheese and pomegranate seeds 
  8. Serve warm or at room temperature — perfect as a side dish or a main with crusty bread 

Kate’s Top Tip:

Feel free to swap out the root vegetables for others that you have in the house or prefer such as celeriac, swede or carrots 

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