This Warm Winter Salad was created to help you consume more vegetables during the colder months.
Raise your hand if you tend to eat less leafy greens during the winter? It happens! Keep reading to view a quick video and to learn just how simple and delicious this dish is.
We tend to crave soups, stews and casseroles when it’s cold. Right? Even though all those dishes are equally amazing this nutritious Warm Winter Salad might just fill in the right gaps when you need a little something different.
Warm Winter Salads are great on their own, but you can also eat them as a side with freshly steamed organic rice or noodles.
Other serving ideas would be to add a scoop to your homemade soup. Pho is an excellent example of a comforting soup that would pair well with this salad mix.
Oh, and adding a touch of hot sauce to the salad with a little side of kimchi would complement the salad for sure!
I’ve been working extra hard on simplifying recipes these days. It’s a fact, if meals are too elaborate, most people just won’t try to make them.
This Warm Winter Salad is a simple recipe, with minimal steps to encourage everyone to try!
This recipe combines both cooked and raw veggies to add even more textures and flavours to this yummy salad!
And adding seeds, a combination of hemp, sunflower and pumpkin seeds does make this salad even more special.
Plus, it adds even more nutrients such as plant protein to an already very healthy salad.
This recipe is packed with a variety of vegetables. Included are fresh greens, bok choy, mushrooms, onions plus a few more.
- greens: spinach, collard greens, chard, kale
- bok choy or pak choi
- mushrooms (oyster, white or brown)
- brussels sprouts
- red or white onion
- green onions
- garlic cloves
In my version, I used spinach, chard, and a variety of fresh baby greens.
The remaining ingredients are olive oil, tamari (or coconut aminos), seeds (sunflower, hemp, pumpkin), sea salt, and red pepper flakes.
The last recipe post on Fresh is Real was How to Make Grain-Free Bread. It was very well received and I’m so proud that some home bakers have already tried it! It’s even possible to make it into a grain-free sourdough so make sure to check it out!
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If you try this Warm Winter Salad—you are one cool plant eater! You care about your health and what you put into your body! It is so important nowadays to stay in optimal health!
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Warm Winter Salad
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 4 sides 1x
- Category: Salad, Lunch, Dinner, Vegan, Gluten-Free, Nutritious
- Method: Stovetop
- Cuisine: Plant-Based, Gluten-Free, Vegan, Allergen-Friendly
When you need a special light meal or plant-based side, this Warm Winter Salad is nutritious and satisfying! Your taste buds will appreciate the combination of cooked and raw vegetables in this dish.
3 cups greens: spinach, collard greens, chard, kale, roughly chopped (reserve 1 cup for step 5)
5 cups bok choy or pak choi, roughly chopped
3 cups mushrooms (oyster, white or brown), sliced (reserve 1 cup for step 5)
1 cup brussels sprouts, quartered
1 small red onion (or white), finely chopped (about 3/4 cup chopped)
1 bunch green onions (about 6), finely chopped (reserve 1/2 for step 5)
3–5 garlic cloves, crushed and minced
2 tablespoons olive oil*
2 tablespoons tamari or coconut aminos**
1/4 teaspoon fine sea salt
1/8 teaspoon red pepper flakes (optional)
- Wash and prepare all your vegetables.
- In a large skillet over medium heat, add olive oil and cook down the mushrooms, the onions (red and green) the brussels sprouts and the garlic until soft and golden (about 5 minutes).
- Add tamari, salt and red pepper flakes and stir around.
- Add the bok choy and greens and cook down for about 4-5 minutes.
- Transfer to a large serving bowl, add reserved greens, raw mushrooms, green onions and sprinkle with seeds. Enjoy!
Best if eaten right away! Great with freshly steamed organic rice or noodles. A touch of hot sauce with a small portion of kimchi would be really delicious with this salad. Always try to buy fresh, local and organic when possible.
*If you don’t want to use olive oil, simply use some vegetable broth (approx. 4 tablespoons) to help you cook down the veggies.
** Tamari is not soy free but it is gluten-free. Use coconut aminos for soy-free/gluten-free option. If you don’t follow a gluten-free lifestyle you can use regular soy sauce.
Keywords: Salad, Warm Salad, Warm Winter Salad, Bok Choy, Mushrooms, Meatless Meals, 40 Minutes, Easy Meals, Plant-Based Eating, Wholesome, Gluten-Free Vegan Salad