Winter Salad

Brighten up a winter’s day with this vibrant salad made with winter seasonal produce.

It contains 3 good sources of Vitamin C – oranges, lemon juice and red cabbage – and the pepitas and hemp seeds that give it crunch are great sources of Zinc.

Ingredients (large salad)

  • 4 oranges
  • 250g/2 cups shredded red cabbage
  • 2 small fennel bulbs, cored and thinly sliced, fronds reserved
  • 2 cups raw pumpkin seeds (pepitas)
  • ¼ cup shelled hemp seeds
  • 1 small bunch fresh coriander leaves
  • 2 tablespoons tamari or soy sauce
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon finely grated lemon zest
  • Juice of a large lemon


  1. Preheat the oven/air fryer to 180° C. Spread the pumpkin seeds on a large baking sheet and bake for 7 minutes, until golden brown. Drizzle with the tamari and toss well. Bake the pumpkin seeds for about 3 minutes longer until crisp. Leave to cool.
  2. Make the dressing by whisking the olive oil with the lemon zest and lemon juice.
  3. Cut the skin and pith off the oranges and cut into bite size pieces.
  4. Put all the vegetables, fruit and seeds in a large bowl, add the dressing and toss well. Decorate with the fennel fronds and serve.

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