Winter Salad

This recipe makes enough for 10, but if you use smaller vegetables and a smaller apple, it will make a smaller amount.

It can easily keep for leftovers but add the apple separately as it will turn brown.

1 butternut squash

1 cauliflower

1 apple

12 green olives

1 small red onion

1 lemon

1/2 cup apple cider vinegar

1 cup olive oil

1 fennel bulb sliced and then cut into small dice

3 tablespoons harissa spice (this is optional, you want some herb or spice: You could use cumin or oregano or marjoram)

1# feta cheese

1/2 cup parsley

sea salt to taste

Garnish: pea shoots or baby kale or spinach

Preheat the oven to 350.

IMG_0986-2Cut the squash in half lengthwise. Scoop out the seeds. Peel the skin. Cut into 2” pieces. Toss with 3 tablespoons olive oil and salt and bake in oven until just tender.

Cut up the cauliflower into 2-3” pieces. Place in double boiler or steamer with 3-4” water and bring the water to a boil. Steam the cauliflower until tender but not soft.. Run under cool water to stop the cauliflower from overcooking. Cut up one apple leaving the skin on.
Cut to small dice, about .5 – 1”. Cut the broccoli into even “branches” and steam the broccoli. Cut the red onion in half and then slice into thin slices or half rounds- whichever you prefer.

Juice one lemon and place the juice in a saucepan, add the apple cider vinegar and the onion and cook for two minutes. The onion will turn a light pink. Remove from the heat and strain the liquid into a bowl.

Make the dressing using the lemon and vinegar.

Cut up the fennel and chop the parsley.


Use the lemon juice and apple cider mixture and add the remaining olive oil. Blend well and add the harissa spice (or whatever spice you are using).

Assemble the salad

Set aside the parsley. Place all the vegetables in a bowl and toss with the Vinaigrette. Crumble the feta and parsley and serve!

Garnish with pea shoots or baby kale

Serve over spinach for a extra sexy bonus!


Warm Winter Salad

Warm Winter Salad

NOTE: The following day I tossed the salad in a hot skillet and tossed until it was heated through and it was delicious served warm.

Here is a photo of the salad served warm with wilted pea shoots



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