I know some people think I am a little crazy for eating salads all throughout the winter, but I honestly believe that they are not just for summer. They are the perfect meal to use up leftovers and they are quick and easy, meaning they should be enjoyed all year round.
Although I am on board with all year round salads, I do like to make them seasonal. That means that you won't often find me having a strawberry and balsamic salad in January and instead I throw in some root vegetables and a some hot grains and/or pulses as let's face it, it's freezing and we still need to keep ourselves warm.
If you want to be kept up to date on new recipes like this, then please subscribe to the blog mailing list (it takes 30 seconds) and you will get sent the new recipes straight to your inbox. Your email address won't be passed on to anyone and you will never be spammed. Click here to sign up
Isn't pomegranate just the best way to brighten up a winter dish. Those little beads of flavour just add a pop of colour to a usually dull looking dish, and they always liven up a salad. Plus feta. Do I need to say any more?
Maybe I will do a round-up of my favourite winter salads from around the web? There are so many delicious ones out there that I think most people are missing out by not eating them all the time. Who is going to make more of an effort to eat more salads this winter with me?
I am feeling really positive and on track at the moment and the majority of that has come with focusing on eating more fruit and vegetables. It might seem like such a small thing, but it makes such a big difference. Increasing that means that my junk intake has naturally decreased without me having to even make an effort. My belly is too full of delicious veggies to worry about eating anything else. I just have so much more energy and that's helping me to reach my fitness goals too.
How to make this Winter Lentil Salad:
Winter Lentil Salad
- 200 g cooked green lentils
- 1 carrot, grated
- 1 raw beetroot, grated
- 1 romaine lettuce heart, chopped
- 100 g fresh spinach, chopped
- 30 g light feta
- 0.5 pomegranate (seeds only)
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 pinch sea salt and black pepper
- Add all of the ingredients to a large bowl, apart from the feta and pomegranate, and mix well.
- Divide between 2 bowls and then top with the feta and pomegranate.
Let’s stay in touch!