So this isn’t exactly my mother-in-law’s winter salad recipe and not just because I can’t make it without singing a bit of Ol’ Dirty Bastard. Mine is a little flashier. The flavours are brighter. The textures more varied. Nothing is grated. It also includes oven roasted nuts and goats cheese.
Each bite offers a lot of crunch and color as well as a good dose of sweet, sour, and savory. It’s a salad that’s as balanced as it is beautiful.
1 carrot, peeled and roughly chopped
1/3 small red cabbage, chopped
1 tart apple, chopped (I prefer Cox. Say it again and laugh. It’s alright.)
1 bulb of fennel, chopped (fronds too)
the arils from half a pomegranate
1/2 cup pecans
1 tablespoon pumpkin seeds
1 tablespoon maple syrup
2 tablespoons goats cheese (I like Moody’s Rosary Ash from Waitrose)
1 1/2 teaspoon poppy seeds
meyer lemon vinaigrette = 1 tablespoon Dijon mustard emulsified with 2 tablespoons rapeseed oil + 1 teaspoon honey + 1 tablespoon meyer lemon juice
Preheat the oven to Gas 6/4000°F/200°C.
While you wait for it to warm, chop your vegetables and fruit. Squeeze some lemon on the chopped apple to prevent it from discoloring. Set the fruit and vegetables aside in a large bowl. Add the pomegranate, cheese, and poppy seeds.
When the oven is ready, place the pecans and pumpkin seeds on a baking tray. Pour the maple syrup on them and toss lightly to coat evenly. Salt and pepper them. Toast them for about five minutes.
Make the vinaigrette while the nuts roast. When the nuts are ready, remove them from the oven and add them to the other ingredients. Toss and serve.