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Healthy, filling winter salads

Salads aren’t just for summer. Some salads are hearty enough to keep you going through the colder months. Here’s some healthy alternatives using seasonal produce to stay full without packing on the calories this winter . . .

Warm Winter Fruit Salad


4 Nashi pears

6 tamarillos

5 persimmons

3 to 5 stalks of rhubarb

1 orange, zest and juice

1 lemon, zest and juice

1 vanilla bean

¼ cup water

¼ cup dark sugar

1 cup port

Spiced Yoghurt Ingredients

1 cup plain Greek yoghurt

½ teaspoon ginger

½ teaspoon cinnamon, ground

1 teaspoon liquid honey


• Preheat oven to 180°C

• Grease a baking dish with butter

• Quarter the Nashi and remove the cores

• Put into the dish, cut side up. Sprinkle with sugar and a dot of butter on each. Sprinkle the orange and lemon zest and juice evenly over the Nashi

• Split the vanilla bean and scrape the seeds over the pears

• Add the water and port to the dish and cover tightly with foil and roast for about 30 minutes

• Peel and halve the persimmons. Slice rhubarb into chunks. Peel the tamarillos keeping whole with stalk intact

• Take Nashi out of the oven and increase temperature to 200°C

• Place persimmon, tamarillos and rhubarb around the pears and put back in the oven for about 15 minutes

• Mix yoghurt, ginger, cinnamon and honey together and refrigerate until ready to serve

• Serve fruit warm with a dollop of the spiced yoghurt

Serves: 6 to 8

Preparation: 20 minutes

Cooking: About 45 minutes.

Persimmon & Pear Winter Salad


2 large persimmons, stemmed, quartered and thinly sliced

1 large pear stemmed, quartered and thinly sliced

4 handfuls mixed salad greens

⅓ cup feta cheese, crumbled

⅓ cup dried cranberries

⅓ cup mixed almonds, walnuts & pumpkin seeds (or nuts/seeds of choice)

1 small handful fresh fennel fronds & edible flowers (or herbs of choice)

Dressing ingredients

2 tablespoons avocado oil

1½ tablespoons apple cider vinegar

1 tablespoon maple syrup

Pinch of salt and pepper


• In a jar add dressing ingredients. Cover with a lid and shake until combined

• Place salad greens in a large bowl, pour over the dressing and toss gently until evenly coated. Arrange the salad greens on a serving plate with the sliced persimmon, pear, crumbled feta cheese, almonds, walnuts pumpkin seeds & cranberries

• Garnish with freshly chopped fennel and flowers.

• Serve immediately.

Serves: 4

Preparation: 10 minutes

Cooking: 5 minutes

— Courtesy of www.5aday.co.nz