At this time of year there are always certain ingredients that appear and there are certain recipes they will be used for. Think sprouts, walnuts, clementines, cranberries, Stilton cheese. I have been making a real effort to use these ingredients in a modern, less predictable way.
I enjoy creating winter salads in particular. Something fresh and light to enjoy alongside a plate of baked ham, leftover turkey or some cold stuffing – my favourite.
Having made my kale, roasted cranberry, pomegranate and smoked almond salad last winter I decided I wanted to make use of the beautiful bittersweet pop of roasted cranberries again. If you haven’t ever tried roasted cranberries I urge you to try them out. They will also be appearing in a featured post in early December too, they are that good.
This is a salad that is economical and thrifty for the festive season. You will be likely to have these ingredients lying around but you may not have used them in this refreshing raw sprout, clementine, cranberry, Stilton and walnut winter salad.
Before I tell you the recipe, you might like to read my Christmas vegetable strudel recipe which includes some of the ingredients used in this recipe and is another example of how to use festive ingredients in a new fashion.
I am linking my salad to:
Here are a few more winter salad ideas for you to get inspired by:
Pomegranate, pumpkin & goats’ cheese salad – My food & happiness
Winter coleslaw – Hungry healthy happy
Mango, pomegranate & Brie salad – Celery & cupcakes
Moroccan orange & sultana salad – Demuths cookery school
Chorizo, pumpkin, spinach & giant cous cous salad – Kavey Eats
Kale & Barley salad with Teryaki salmon – The Botanical Baker