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