Packed with roasted vegies and grains, these prep-ahead salads are built for winter

I absolutely love a good salad, but even I’ll admit that in the dead of winter, a bowl of cold lettuce isn’t going to cut it.

This is the time of year I start making salads that feel like a proper, hearty meal. By packing them with grains, lentils, chickpeas and roasted vegies, you get loads of texture and big flavours while still keeping things fresh and vibrant.

These are the kinds of salads I have on high rotation throughout winter. They’re perfect for prepping ahead for weekday lunches, pairing with your favourite protein for dinner, or bringing to a barbecue or family gathering when you’re asked to “just bring a salad”.

Best of all, they’re just as delicious served warm or at room temperature, making them incredibly versatile throughout the cooler months.

I hope they inspire you to think a little differently about winter salads because they really can be among the most satisfying meals you’ll make.

Roasted cauliflower, chickpea and golden halloumi salad

If there is one ingredient that transforms a winter salad, it’s halloumi. There is something incredibly comforting about pairing that salty, pan-fried cheese with sweet, caramelised, roasted cauliflower and nutty chickpeas. This dish has heaps of texture, a wonderful savoury depth, and is substantial enough to stand alone as a main meal. It will change your mind about winter salads.

INGREDIENTS

• 1 medium cauliflower, cut into florets
• 3 tbsp extra virgin olive oil, divided
• sea salt and cracked black pepper
• ½ cup slivered almonds
• ½ cup pine nuts
• 2 cups mixed salad leaves
• 2 x 400g cans chickpeas, drained and rinsed
• ½ cup dried cranberries
• ½ red onion, thinly sliced
• ½ cup mint leaves, chopped
• ½ cup dill, chopped
• 200g halloumi, cut into slices
• 1 tbsp pure maple syrup
• juice of ½ lemon

Dijon mustard and maple dressing

• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp pure maple syrup
• 1 tbsp extra virgin olive oil
• sea salt and cracked black pepper

METHOD

1. Preheat the oven to 180C fan-forced (200C conventional). Line a large baking tray with foil.
2. Place the cauliflower onto the prepared tray. Drizzle with 2 tablespoons of the olive oil, season well with salt and pepper and toss to coat. Roast for 30-35 minutes, or until golden around the edges and tender. Remove from the oven and set aside to cool slightly.
3. Spread the almonds onto a separate tray and roast in the oven for 5 minutes. Add the pine nuts to the same tray, toss to combine, and roast for a further 5-7 minutes until all the nuts are evenly golden. Set aside to cool.
4. Meanwhile, make the dressing by whisking together the vinegar, mustard, maple syrup, olive oil, salt and pepper in a small bowl until well combined.
5. In a large serving bowl, combine the salad leaves, chickpeas, cranberries, red onion, mint, dill, the cooled toasted nuts and the cooled roasted cauliflower. Pour over the dressing and gently toss to combine. (Note: You may not need all the dressing.)
6. Heat the remaining tablespoon of olive oil in a frying pan over medium-high heat. Add the halloumi slices and cook for 2-3 minutes on each side until golden. During the final minute of cooking, drizzle the maple syrup over the halloumi and allow it to bubble and caramelise. Squeeze over the lemon juice.
7. Top the salad with the warm halloumi and serve immediately.

Serves 4

Couscous, roasted vegetable and cranberry salad

This is one of those brilliantly flexible salads that you’ll find yourself making on repeat. The best part? You can chuck in whatever vegetables you already have in the crisper – it’s brilliant for roasting up winter staples such as Brussels sprouts, sweet potato, parsnip or beetroot – making it a delicious way to clear out the fridge. Plus, the cranberries add sweet pops of flavour against the fluffy cous cous and caramelised roasted vegies.

INGREDIENTS

• 1 cup cherry tomatoes
• 1 zucchini, cut into thick rounds
• 2 cups pumpkin, cut into bite-size pieces
• 2 corn cobs, husks removed
• ¼ cup extra virgin olive oil
• sea salt and cracked black pepper
• 1½ cups instant cous cous
• 1 tsp ground turmeric
• 1¾ cups boiling water
• 400g can chickpeas, drained and rinsed
• ¾ cup dried cranberries
• 1 cup parsley leaves, chopped
• 1 cup mint leaves, chopped
• 1 red onion, finely diced
• ½ cup almonds, toasted and roughly chopped

Tahini-yoghurt dressing

• 3 tbsp Greek yoghurt or natural yoghurt
• 1 tbsp tahini
• 1 tbsp honey
• juice of 1 lemon
• sea salt and cracked black pepper

METHOD

1. Preheat the oven to 160C fan-forced (180C conventional). Line a large baking tray with baking paper.
2. Place the cherry tomatoes, zucchini, pumpkin and corn cobs onto the prepared tray. Drizzle with the olive oil, season well with salt and pepper, and roast for 30-40 minutes, or until the vegetables are tender and lightly caramelised. Remove the tray from the oven and set aside to cool slightly.
3. Meanwhile, place the cous cous and turmeric into a large bowl. Pour over the boiling water, then immediately cover the bowl tightly with plastic wrap or a plate to trap the steam, and leave for 5 minutes. Remove the cover, drizzle with 1 tablespoon of the olive oil, season well, then fluff with a fork and allow to cool slightly.
4. For the dressing, whisk together the yoghurt, tahini, honey and lemon juice in a small bowl. If the dressing is a little thick, add water a little at a time, whisking until you reach a smooth, pourable consistency. Season well with salt and pepper.
5. Cut the corn kernels off the cobs and add them to the bowl with the cous cous, the remaining roasted vegetables, chickpeas, cranberries, parsley, mint, red onion and almonds. Toss gently to combine.
6. Drizzle over the tahini yoghurt dressing just before serving. Turn out into a serving platter if desired, or serve straight from the bowl. Enjoy warm or at room temperature.

Serves 4

Lentil, chickpea, avocado and goat’s cheese salad

This is a textural powerhouse of a salad. The combination of earthy French lentils and chickpeas pairs beautifully with crisp cucumber, fresh herbs and the creamy richness of avocado and goat’s cheese. It has plenty of substance to keep you going without feeling heavy, making it a refreshing antidote to a long winter of heavy comfort food.

INGREDIENTS

• 200g (1 cup) French lentils
• 45g (⅓ cup) pine nuts
• 400g can chickpeas, drained and rinsed
• 1 Lebanese cucumber, diced
• 250g cherry tomatoes, halved
• ½ red onion, finely sliced
• ½ cup parsley, finely chopped
• ½ cup mint leaves, finely chopped
• 1 avocado, diced
• 100g goat’s cheese, crumbled

Honey-mustard dressing

• ¼ cup extra virgin olive oil
• juice of 1 lemon
• 1 tsp honey
• 1 tsp Dijon mustard
• sea salt and cracked black pepper

METHOD

1. Cook the lentils according to the packet instructions until just tender. Drain well and allow to cool slightly.
2. Meanwhile, toast the pine nuts in a dry frying pan over medium heat for 4-5 minutes until lightly golden. Immediately transfer to a plate to stop them cooking and set aside to cool.
3. In a small bowl or jug, whisk together the olive oil, lemon juice, honey, Dijon mustard, sea salt and cracked black pepper.
4. In a large serving bowl, combine the cooked lentils, chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint and toasted pine nuts.
5. Pour over the dressing and gently toss until everything is well coated.
6. Just before serving, fold through the avocado and scatter over the goat’s cheese.
7. Serve immediately.

Serves 4

Note: If preparing ahead, keep the salad base, dressing, avocado and goat’s cheese separate, then toss everything together just before serving.