Far from being boring, Winter vegetable can be prepared in various ways and make a lot of tasty recipes! Fryed, steamed, in soup or salads, …. At the moment, after a kind of ‘soup addiction’ in th early January, I have a special taste for salads.
Here are some recipes of salads that I have developed this winter from squash, cauliflower and lentils …Do you know that cauliflower is the most fasionable vegetable this year?
All are very easy to make and can make a complete meal for dinner. To preferably eat when they’re just starting getting cold.
Squash and mozzarella salad
For 4 people :
- 400 g squash
- 100g of buffalo mozzarella
- A handful of hazelnuts
- 2 tablespoons olive oil
- Salt and pepper
- Balsamic vinegar
- 1 teaspoon of brown sugar
Preheat the oven to 200 ° C. Cut the squash into thin slices (1 cm thick). Line the baking sheet with parchment paper. Place the squash on it, pour the olive oil and then roast for about 25 minutes. Meanwhile, roast the hazelnuts in a frying pan for 3-4 minutes.
Let the squash cool down, then put it on a plate. Add the cubed mozzarella and the toasted hazelnuts. Sprinkle with thyme, salt and pepper. At the last moment, pour two tablespoons of balsamic vinegar into a saucepan, add sugar and let caramelize for 2-3 minutes. Then pour over the salad. A delight!!
Roasted Cauliflower and Tofu Salad
Serving 4 :
- 1 small cauliflower
- A bunch of parsley
- 200 g fresh tofu
- 3 tablespoons of corn flour
- 2 cm fresh ginger
- 1/2 yellow onion
- 1 garlic clove
- 5 cl of oil
- 10 g butter
- 5 cl of soy sauce.
Boil the cauliflower for 3 minutes in salted water. Drain and allow to cool down.
Meanwhile, cut the tofu into cubes and cover them with corn flour. Heat the oil and then fry the tofu for about 3 minutes. When it is well browned, wipe it with paper. Wipe the pan, then melt the butter. Add the minced onion, the crushed garlic clove and the grated ginger. Cook the mixture for 5 minutes, then pour soy sauce and brown sugar . Add the tofu and stir just for one minute.
Crumble the cauliflower and pour the tofu and its sauce over it. It’s ready! Just delicious!
Salad with green lentils and feta cheese
- 100 g green lentils
- Zaatar spices
- 50 g of feta
- Olive oil
Cook the lentils in boiling salted water about 20 minutes so as they remain firm. Drain, then add the olive oil, salt, pepper and spices. Mix well while the lentils are still warm. Let cool down. Then crumble the feta cheese on top of them and add the parsley.
I hope you’ve enjoyed these simple recipes. What are your favorite winter dishes?
Let’s meet next week for a family interview that will take us to the other side of the Rhine River, in Germany …
You may have noticed that Sweet Cabane’s posts are now weekly. Indeed, I feel more at ease with this new frequencty that allows to share with you a richer content. I hope it suits you as well!
Next to Sweet Cabane, I develop my job as a photographer, visual storyteller and Instagram coach. I love this project that perfectly fits the blog ;)!
Have a good week,
Lots of love,