Winter Salad

a-winter-saladA gratifying dish for chilly months. It offers fresh and lively flavours of a salad, but the comforts of a moe substantial meal. When roasting the carrots and shallots keep an eye on the nuts that they don’t scorch.

This warm hearted salad is high in protein and fibre. A stick to your ribs kind of dish.

Winter Salad Recipe

By kimmy Published: December 28, 2013

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 35 mins
  • Ready In: 55 mins

Calories: 425 | Fat: 24.2g | Protein: 17.2g | Carbs: 38.8g | Fibre: 7.6g | WW Points: 11

Ingredients

Instructions

  1. Preheat the oven to 375 deg. Halve or thickly slice the carrots, depending on their size and toss with the shallots, 2 tablespoons of the olive oil and plenty of salt and pepper.
  2. Spread out on a baking tray and roast for about 25 minutes until caramelized and soft. Add the walnuts and prunes to the tray, sprinkle them evenly over the veg and return to the oven to toast for a further 5-10 minutes.
  3. Meanwhile, cover the wheatberry with 2 cups of cold water in a sauce pan. Add a generaous pinch of salt and bring to a boil. Cover and reduce to heat, leaving the wheatberry to simmer for 25 minutes.
  4. When done, drain off any remaining water, then cover the pan and set the wheatberry aside.
  5. Make the dressing by whisking the remaining olive oil, vinegar, crushed garlic and mustard together with a little salt and pepper. It should be slightly sharp to counter the sweet carrots and prunes. Combine the wheatberry, roasted carrot mixture, half the parsley and half the dressing in a serving bowl.
  6. Crumble the cheese over the wheatberry and vegetables, drizzle with the remaining dressing and scatter with the rest of the parsley.
By | 2013-12-28T21:49:19+00:00 December 28th, 2013|Recipes, Salads, Vegetarian|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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