The WWS: warm winter salad recipe

Wednesday 19 November 2014
  • Warm winter salad

Let’s face it, it’s rare that you reach for the lettuce in winter.

But the WWS (warm winter salad) is a game changer.

Believe it or not, lettuce and leafy greens can be a base for a delicious, warming and filling salad.

A warming salad... yes, it sounds a bit weird but this meal definitely ticks all the boxes when it comes to comforting winter food. And it's healthy!

Ingredients

  • 1 cup cos lettuce
  • 1 cup rocket
  • 1/4 cup extra virgin olive oil
  • 1 cup pumpkin cut into chunks
  • 1 chicken breast
  • 1/2 capsicum
  • 1/2 cup pitted marinated olives (and save the infused olive oil for salad dressing)
  • 1/2 lime
  • 1-2 tablespoons BBQ seasoning

Directions

Preheat the oven to 200˚C and grab a baking tray, generously covering it with the extra virgin olive oil.

Next, chop up the pumpkin into bite-sized chunks, aiming for approximately one-cup’s worth. Scatter these on the baking tray and roll them around so each side is covered with oil (this will make them crisp up a treat). Make space for the chicken breast in the centre of the tray and then sprinkle the BBQ seasoning over both chicken and pumpkin. Pop in the oven for 30 minutes, with a quick check at 15 minutes to turn the chicken.

With 10 minutes to go, get on to cutting the capsicum into strips and then add it to your baking tray in the oven. The idea is to just warm the capsicum through so it’s still nice and juicy – we don’t want to frazzle it.

Now grab the rocket, chop the olives into halves and shred the cos lettuce. In a decent-sized salad bowl, toss all these elements together and squeeze the lime over the top. Not forgetting to also drizzle over some (or all) of the excess olive oil which accompanied the marinated olives. Don’t want to waste the taste!

Finally, remove the baking tray from the oven, check the pumpkin is tender and chop the chicken into cubes. Add the pumpkin, cubed chicken and capsicum to your salad bowl before having one last toss together. Eat immediately while it’s still hot and enjoy!

This recipe serves one, but you can simply double up on the ingredients for a meal to feed two.

 

Amy Cox

ABOUT THE AUTHOR
AMY COX
Amy is UQ Sport’s resident blogger. She’s a peanut-butter loving Brit, who exercises to eat whatever she wants. You’ll find Amy either in the gym, playing badminton or doing the wrong moves in group fitness classes.