Winter Vegetable Salad with Walnut Dressing is wonderful. Winter vegetables make a wonderful salad. I cannot expound enough on the delights of raw turnip – peppery, nutty, crunchy – teamed with the always fantastic raw carrot and nutty, sweet raw celeriac. We really do not eat enough raw vegetables.
I teamed the trio of winter veg with a walnut dressing which really brings out the sweet, crunchy and earthy flavours of the vegetables and adds an extra layer of creamy, nuttiness.
A wonderful side for any dinner party or any dinner for that matter.
Allergy Information – Winter Vegetable Salad with Walnut Dressing
Winter Vegetable Salad With Walnut Dressing is gluten-free and vegan as well as… coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Winter Vegetable Salad with Walnut Dressing
I used a vegetable peeler to produce large slices of vegetables but you can use a mandolin, spiraliser or grater to get the size or effect you like.
Turnips and swedes are pretty interchangeable here (I call the larger vegetable turnips – you may call it the other way around) – the larger the vegetable to bigger the slices.
You can find out exactly when celeriac, turnip and carrots are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.
Recipe – Winter Vegetable Salad with Walnut Dressing
Preparation time 15 minutes
Cooking time 0 minutes
Ingredients – Winter Vegetable Salad with Walnut Dressing
1 large carrot
0.25 medium turnip
0.25 medium celeriac
Ingredients – Winter Vegetable Salad with Walnut Dressing- Dressing
20 grams walnuts
4 tablespoons cold pressed rapeseed oil
2 tablespoons lemon juice
0.5 tablespoon Dijon mustard
0.5 teaspoon sea salt
0.25 teaspoon freshly ground pepper
Method – Winter Vegetable Salad with Walnut Dressing
1. Peel all the salad vegetables and using a vegetable peeler take large slices from all the vegetables. Arrange on a serving plate
2. Place the walnuts in to a small food processor and blend until ground. Add the rapeseed oil, Dijon mustard and salt and pepper and blend until smooth. Add the lemon juice and blend until well mixed
3. Dress the salad vegetables with the walnut dressing and serve.