Kale, Red Onion, Pumpkin & Quinoa Winter Salad

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post-winter-saladSometimes it’s hard to find a salad for those colder winter months, but this recipe really hits the spot. Warming seasonal vegetables combined with a strong cheddar cheese is a match made in heaven, and the sweet dressing is incredibly simple to make but lifts the dish and warms the soul.

Serves: 2

What you’ll Need:

  • 1 red onion, cut into quarters
  • 2 red chillies
  • 2 parsnips, peeled then cut into 4 pieces lengthways, remove the core
  • 100g curly kale (2/3 blanched, 1/3 friend – for texture)
  • 20g pumpkin seeds (roasted)
  • Pinch of linseeds
  • 40g cooked quinoa black and white
  • 20g honey
  • 15g tarragon vinegar
  • 30g virgin olive oil
  • Shaved Davidstow® 18 Month Extra Mature

What To Do:

  • Preheat a deep fat fryer to 150°C.
  • Roasted vegetables: Wrap the red onions, chillis and parsnips all separately in tin foil parcels with a drizzle of olive oil, few sprigs of rosemary and salt.
  • Place these onto a roasting tray and bake until soft. Be careful when unwrapping the tin foil parcels, as you wouldn’t want to burn yourself.
  • Quinoa: Cook the white and black quinoa in separate saucepans of simmering salted water, until just cooked. Drain well and mix with a drizzle of olive oil.
  • Curly kale: Wash the kale very well and drain. Then fry 1/3 of the kale in a hot frying pan with a drizzle of vegetable oil until crispy. Drain well on kitchen paper and season with fine salt. Take the other 2/3 of the kale and cook in boiling salted water for 2 minutes until tender. Drain well.
  • Dressing: Mix the honey and tarragon vinegar together in a bowl and slowly whisk in the virgin olive oil.
  • Now mix all the above ingredients together in a bowl and season with salt and black pepper. This is best served warm.

Recipe credit: Created by Lee Westcott for Davidstow®

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