Home > Recipes > Crunchy Winter Salad

Get it all on this Recipe...

Servings

4-6

Preparation Time

20 minutes

Recommended Wine

Riesling

Difficulty Level

Easy

Ingredients

For the Salad

6-10 sunchokes (Jerusalem artichokes), peeled and sliced

2 C celeriac (celery root), sliced into match-sticks

1 crown broccoli, chopped into florets

1 clove garlic, minced

2 tbsp cooking oil

1/4 C water

1/2 C crumbled walnuts

1 apple, diced

1/4 C dried cranberries OR dried red currants (optional)

For the Dressing

1 C plain yogurt

1 tbsp grainy prepared mustard

2 tbsp pumpkin seed butter

1 tbsp cider vinegar

Preparation Instructions

1) Prepare vegetables as per the ingredients list.

2) In a wok or large skillet, heat the oil.

3) Add the water, sliced sunchokes, broccoli, celeriac, and garlic and lightly stir-fry for about five minutes.

4) Remove from heat, set vegetables aside and, if desired, chill.

5) In a serving bowl, toss the vegetables with the walnuts, apple, and optional dried fruit.

6) Add the dressing and toss again until dressing is well-distributed.

7) Can be served either hot or cold, according to your preference. Enjoy!

Crunchy Winter Salad

Seasonality: November-January (Early Winter)

Location: Ottawa (Eastern Forest Region)

This winter salad is a great way to re-introduce crunchy vegetables and sharp flavors to your palate at a time of year when the brightness of both is sorely lacking. Serve it warm or chilled, as a meal in and of itself or as a side-dish. Makes a great lunch as well.

Submit review Recommend Print Report