Chopped Winter Salad with Lemon Dressing

Searching for a scrumptious seasonal salad you possibly can take pleasure in within the cooler months? This chopped winter fennel salad is crammed with cool climate produce, together with cabbage, celery, fennel, pears, apples, and oranges—with a drizzle of simple lemon dressing, and a sprinkle of crunchy hazelnuts. Full of fiber, wholesome fat, and important nutritional vitamins and minerals, this recipe is the proper antidote to the winter doldrums. This Chopped Winter Salad with Lemon Dressing is filled with colour, crunch, taste, and diet to brighten your day! Merely chop your veggies, combine with this easy French dressing, and garnish with hazelnuts. Dig in! Plus, this sturdy salad holds up for just a few days within the fridge, making it a terrific meal prep possibility. Be taught extra about well being advantages and cooking suggestions of pears and fennel.

Print

Chopped Winter Salad with Lemon Dressing

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 evaluations

• 
  Writer: The Plant-Powered Dietitian
• 
  
  Complete Time: 12 minutes
• 
  
  Yield: 12 servings 1x
• 
  
  Eating regimen: Vegan

Description

Brighten your day with this simple, scrumptious, seasonal Chopped Winter Salad with Lemon Dressing, which is wholesome, vegan, and gluten-free.

---

Lemon Dressing:

• 2 tablespoons additional virgin olive oil
• 1 medium lemon, juiced (2 tablespoons juice)
• 1 tablespoon entire grain mustard
• Pinch black pepper
• Pinch salt

Winter Salad:

• ½ medium head (about 8 ounces) crimson cabbage, thinly sliced
• 3 stalks celery, thinly sliced
• 1 medium fennel bulb, thinly sliced
• 1 medium pear, with peel, cored, chopped
• 1 medium apple, with peel, cored, chopped
• 2 mandarin oranges, peeled, chopped

Garnish:

• 1/3 cup coarsely chopped hazelnuts
• Freshly floor black pepper (non-obligatory)
• Sea salt (non-obligatory)

---

Directions

1. Put together lemon dressing by whisking collectively olive oil, lemon juice, mustard, black pepper, and salt in a small dish. Put aside. 
2. Place crimson cabbage, celery, fennel, pear, apple, and oranges in a massive salad bowl and gently toss collectively. Drizzle French dressing over the salad components, and gently toss to distribute dressing. 
3. Sprinkle with hazelnuts. 
4. Could garnish with extra black pepper and sea salt, if desired.
5. Serve instantly. Makes 12 servings (about 1 cup every). Could retailer leftovers in an hermetic container within the fridge for as much as 5 days. 

• Prep Time: 12 minutes
• Class: Salad
• Delicacies: American

Vitamin

• Serving Measurement: 1 serving
• Energy: 88
• Sugar: 7 g
• Sodium: 70 mg
• Fats: 5 g
• Saturated Fats: 1 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 2 g

Attempt just a few of my different favourite plant-based salad recipes:

Extra Instruments for Consuming and Residing the Goodness