How to Make Delicious Winter Salads (Start Healthy Eating Before 2026)

Video Description

Three cosy winter salads with big flavours, roasted veg, crispy toppings, and irresistible dressings. Click/press on more for the recipes. Join the Earthy Goodness Kitchen Community:   / earthygoodnesskitchen   ------------------------------- 👨‍🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: Complete instructions within the ingredients list before starting the method. Salads are delicious served warm - perfect on a cold winters day. Feel free to just take inspiration from each salad if you don't want all the components. Roast Squash and Mixed Bean Salad with Roast Garlic Chipotle–Mango Dressing Ingredients Salad Base 1 can mixed beans, rinsed & drained ½ bunch fresh coriander, roughly chopped 2 tsp toasted cumin seeds Roasted Squash 1 medium delicata squash, halved, deseeded & sliced 1 tsp smoked paprika 1 tsp coriander seeds, lightly ground ½ tsp fennel seeds, lightly ground 1 tsp garlic granules 1 tbsp (15ml / 1 tbsp) olive oil 1 small bulb garlic, top trimmed Chipotle–Mango Dressing 100g mango (⅔ cup) 1 roasted garlic bulb (cloves squeezed out) 1–2 tsp chipotle paste Juice & zest of 1 lime (≈2 tbsp juice) 2 tbsp (30ml / 2 tbsp) olive oil 3–4 tbsp (45–60ml / 3–4 tbsp) water Method For the squash Preheat air fryer to 190°C or oven to 200°C. Toss squash with paprika, ground coriander, garlic granules, olive oil, salt & pepper. Wrap garlic bulb in foil with a drizzle of oil. Roast 15–20 minutes until tender and caramelised. For the dressing Blend mango, roasted garlic, chipotle, lime, olive oil, water and salt until smooth. Thin with water if needed. To serve Combine beans, coriander and cumin seeds. Add squash and drizzle with dressing. Oven-temp note – squash: 200°C (fan 180°C), 15–20 mins. Mixed Roast Cabbage & Crispy Persian Style Chickpeas with Herby Charred Lemon + Pomegranate Dressing Ingredients Mixed Roast Cabbage ½ white cabbage, sliced 1cm ½ red cabbage, sliced 1cm Olive oil (about 1 tbsp / 15ml) Salt & pepper Crispy Chickpeas 1 can chickpeas, rinsed, drained & lightly crushed 1 tsp ground cumin 1 tsp coriander seeds, crushed ¼ tsp cinnamon ¼ tsp turmeric ½ tsp smoked paprika ½ tsp sumac 1 tbsp (15ml / 1 tbsp) olive oil Salt Herby Charred Lemon + Pomegranate Dressing 1 lemon, halved 1 tsp coriander seeds 1 tbsp (15ml / 1 tbsp) pomegranate molasses 1 tbsp (15ml / 1 tbsp) olive oil 1 tbsp (15ml / 1 tbsp) red wine vinegar or ACV Small handful parsley Small handful mint Salt to taste Finishing Touches 2–3 tbsp pistachios, chopped 2 tbsp sultanas, soaked & drained Method For the cabbage Preheat oven to 220°C or air fryer to 200°C. Toss cabbage with olive oil, salt and pepper only. Roast 15–20 minutes, flipping halfway, until caramelised at the edges. For the chickpeas Air fryer: 190°C for 15–20 minutes, shaking halfway. Oven: 200°C for 25–30 minutes, stirring once. For the dressing Char lemon cut-side down for 2–3 minutes. Toast coriander seeds. Blend lemon juice, toasted seeds, pomegranate molasses, olive oil, vinegar, parsley, mint and salt. To serve Arrange roasted cabbage, top with crispy chickpeas, pistachios and soaked sultanas. Finish with the dressing. Oven-temp note – cabbage & chickpeas: Cabbage: 220°C, 15–20 mins. Chickpeas: 200°C, 25–30 mins. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on Instagram:   / earthygoodnesskitchen   ------------------------------- TIMELINE 0:00 Intro 0:47 Roast Squash and Mixed Bean Salad 5:25 Mixed Roast Cabbage & Crispy Persian Style Chickpeas Salad 10:41 Curried Parsnip & Kale Salad ------------------------------- Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.