The Chef’s Table: Salads Aren’t Just For Summer

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Brogue Xmas Parties


Chef Mark Doe of ‘Just Cooking’ Cookery School in Firies has some Winter Salad recipes…

rsz_mark_doe_1Salads are often only eaten in Ireand during the summer months.

But with a fantastic array of seasonal vegetables available during the Autmn/Winter slads should be eaten all year round.

Root vegetables are fantastic in salads are in abundance this time of year.

Artichokes, celeriac, beetroot, butternut squash, leeks, suede and radishes are all in season at the moment, and if you can try and purchase organiccaly and local grown produce.

Continued below…

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Salad of butternut squash, feta and caramelised onions.

Winter Salads


Serves 2


1 butternut squash, halved and seeded

1 tablespoon olive oil

2 red onions, sliced

4 tablespoons pine nuts

150g feta, crumbled

2 tablespoons chopped fresh mint

salt and freshly ground black pepper to taste

olive oil and balsamic vinegar to drizzle


1. Preheat the oven to 200 C / Gas 6. Place the squash in a roasting tin, cut side down. Fill the roasting tin with about 1cm of water.

2. Roast the squash in the preheated oven until tender, approximately 30 to 45 minutes. Add more water to the tin if necessary while roasting.

3. Meanwhile, carmelise the onions: In a small frying pan, heat the olive oil over medium heat. Add the sliced onions, and stir only occasionally. After stirring, every few minutes or so, add a teaspoon of water as needed to release the caramelised bits from the bottom of the pan. Continue this process until the onions are soft and caramelised, about 20 minutes.

4. Meanwhile, toast the pine nuts by heating them in a dry frying pan over medium heat. Watch carefully and stir occasionally for about 5 minutes, or until the pine nuts are golden brown.

5.  Once the squash is slightly cool, remove the skin and dice into 3cm pieces. Assemble the salad by combining the diced squash, caramelised onions, toasted pine nuts, feta, mint, salt and pepper in a mixing bowl. Toss the salad to combine all ingredients, then place in a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.

Goats cheese and pomegranite salad


285g mixed baby leaf greens

1 pomegranate, peeled and seeds separated

250g goats cheese crumbed

150g cooked beetroot, coarsely grated

1 lemon, zested and juiced

1 teaspoon Dijon mustard

1 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

salt and pepper to taste


Place the lettuce, pomegranate seeds and feta cheese and beetroot into a large mixing bowl.

Whisk together the lemon juice, zest, mustard, vinegar, olive oil, salt and pepper in a separate bowl.

Pour over the salad and toss to coat. Serve immediately.

Beetroot and sweet potato salad

Serves: 2

2 cooked beetroots, peeled and cubed

2 parsnips, peeled and cubed
2 red onions, pelled and cut into 6-8 wedges per onion

1 small sweet potato, peeled and cubed

1 tablespoon olive oil

1/4 teaspoon dried oregano

salt and freshly ground pepper to taste


Preheat the oven to 200 C / Gas mark 6.

Place the cubed root vegetables (all cubed to a similar size) in a large roasting tin. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Toss to coat.

Spread the veg across the roasting tin evenly in one layer, being careful not to overcrowd the tin.

Roast the vegetables in the preheated oven till tender and slightly caramelised, about 15 to 20 minutes.

Remove from oven and either serve immediately tossed with crumbled feta and chopped parsley, or set aside to cool slightly before assembling the salad and serving

Winter slaw

1/2 red cabbage, finely sliced

1/2 white cabbage, finely sliced

1 red pepper, thinly sliced

1/2 red onion, thinly sliced

2 tbsp freshly chopped flat leaf parsley

80g pomegranate seeds

50g walnuts, roughly chopped

1tb) white wine vinegar
2tbsp olive oil

1tsp Dijon mustard

1/2 lemon, juiced


In a large bowl combine the cabbages, red pepper, onion and parsley. Add 2/3 of both the pomegranate seeds and walnuts then toss to combine.

In a small bowl or jug mix the vinegar, oil, mustard and lemon juice. Season then toss into the slaw until lightly coated.

Scatter with the remaining pomegranate and walnuts to serve.

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