Light and Nutritious Winter Salads
Salad
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Cook Time
1 h
Servings
2
Difficulty
Easy
Prep Time
45 Min
Description
Discover a selection of winter salads designed to nourish your body and help you stay in shape without going hungry. These recipes combine fresh, seasonal ingredients, such as citrus fruits, crisp vegetables, and lean proteins, to create balanced and flavorful dishes. Perfect for a light lunch or a comforting dinner, these salads are a great way to enjoy the flavors of winter while taking care of your health. Go ahead and try these delicious and easy to prepare options with your Thermomix®!
Ingredients (37 ingredients)
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1 piece Broccoli
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1 piece Chicken breast
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50 g Blueberries
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100 g Mandarin orange
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Lemon juice
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Fresh thyme
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Fresh rosemary
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Ground black pepper
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Salt
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Extra virgin olive oil
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1 piece Orange
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2 tbsp Balsamic vinegar
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4 tbsp Extra virgin olive oil
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1 hoja Bay leaf
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to taste Dried oregano
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600 g Canned chickpeas
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1 piece Pickled partridge
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1 piece Large pomegranate
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1 piece Medium oak leaf lettuce
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100 g Day-old bread
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1 tbsp Old-fashioned mustard
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1 tbsp Light honey
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1 tsp Brown sugar
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70 ml Extra virgin olive oil
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40 ml White vinegar
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1 piece Escarole
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Leftover roast chicken
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10 piece Various colored cherry-type tomatoes
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0.5 piece Pomegranate
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1 tbsp Pumpkin seeds
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1 tsp Poppy seeds
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1 piece Natural yogurt
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1 tsp Mustard
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1 tsp Honey
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Extra virgin olive oil
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Black pepper
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Salt
Preparation (10 steps)
Broccoli and Chicken Salad
Place 1 broccoli in florets in the Varoma container. Place 1 chicken breast in the Varoma. Pour 500 ml of water into the bowl. Place the Varoma in its position and program 20 Min./Varoma/Stufe 1.
Prepare the salad
Remove the Varoma and let the broccoli and chicken cool. Cut the chicken into cubes. In a bowl, mix the broccoli, chicken, 50 g of blueberries and 100 g of mandarin orange in segments.
Season and serve
Season with lemon juice, chopped fresh thyme, chopped fresh rosemary, ground black pepper, salt and extra virgin olive oil to taste. Serve immediately.
Orange and honey vinaigrette
In the bowl, add the juice of 1 orange, 2 tablespoons of balsamic vinegar, 4 tablespoons of extra virgin olive oil, salt and pepper. Mix 10 Sec./Stufe 3.
Chickpea salad
Peel and chop 1 spring onion and 2 carrots into slices. Put a frying pan on the heat with a tablespoon of oil and sauté the vegetables with 60 g of raisins for five minutes. Season with salt and pepper and add oregano and bay leaf, deglazing with the orange juice. Add 600 g of washed and drained chickpeas and cook everything for 15 minutes. Add the balsamic vinegar, incorporate it into the mixture and let everything cool for twenty minutes. Divide the salad into bowls and serve with a tablespoon of olive oil on top.
Mustard and honey vinaigrette
Mix 1 tablespoon of old-fashioned mustard with 1 tablespoon of light honey, salt and brown sugar. Stir. Add 70 ml of olive oil and 40 ml of white vinegar, which we will have previously mixed with a fork. Reserve in a gravy boat.
Bread croutons
Cut 100 g of day-old bread into squares and put a frying pan on the heat with oil to heat. Fry the bread croutons until golden brown and set aside on a plate with absorbent paper.
Partridge salad
Debone 1 pickled partridge into strands and open 1 large pomegranate, removing all the seeds. In a salad bowl, add the leaves of 1 medium oak leaf lettuce, cleaned and spun dry, sprinkle with a little dressing, add the toasted bread croutons, then the shredded partridge and finally sprinkle with the pomegranate seeds.
Yogurt dressing
Beat in a bowl 1 natural yogurt with 1 teaspoon of mustard, 1 teaspoon of honey, a splash of extra virgin olive oil, black pepper and salt.
Chicken and pomegranate salad
Remove the grains from 1/2 pomegranate. Cut 1 escarole, wash and drain very well. Arrange on a platter. Chop leftover roast chicken, removing the bone if it has one, or shred it with a fork. Wash 10-12 various colored cherry-type tomatoes and cut them in half or quarters. Add all the ingredients to the platter and mix well. Spread some of the sauce on the salad and serve the rest to the taste of the diners.
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Created by
Andrea Romero
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