Wondering what to do with your bag of leftover clementines from Christmas? How about a clementine tahini dressing? Liberally smothered today on this crunchy Rainbow Winter Salad made with soft melt in the mouth pumpkin fries, buttery pine nuts and heritage beetroot. Feel free to substitute with regular beetroot, i’m just a sucker for all things pink!
How was Christmas this year? I just wanted to say a massive thank you for all your support and encouragement this year. For me, Christmas is a huge celebration, not because of present unwrapping (though big kid that I am does love this too!) but because it marks the day that my life turned around.
Five years ago this Christmas I made the decision to radically change my diet, removing grains, sugar, legumes and dairy. Im now 3 1/2 years in remission from my autoimmune condition, Ankylosing Spondylitis. The Doctors never thought it was possible, telling me i’d be on a lifetime of immune suppressants.
I used crutches and shuffled up and down the stairs on my bum like a baby learning to walk. Today I zip around everywhere on Lightning McQueen, that’s my bike. She’s fast. I’m now! Let my story show that recovery is possible. Please reach out if I can help. It’s all down to gut health and healing your stomach lining. If there’s posts you want me to write, either on tips for recovery or food photography, let me know in the comments below. I’d love to hear from you.
This Rainbow Winter Salad is a fantastic one for January to help you feel energised after all that Christmas munching! Jo x
Rainbow Winter Salad with Clementine Tahini Dressing
Ingredients
- 800 g Pumpkin (if using Hokkaido, no need to peel)
- 3 tbsp extra virgin olive oil
- 1 tsp paprika
- Pinch of sea or Pink Himalayan Salt
- 2 small beetroot
- 80 g red cabbage, shredded
- 100 g kale, shredded
- 1 tbsp sesame seeds
- 2 tbsp pine nuts
Clementine Tahini Dressing
- 1 heaped tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- Juice and zest of 1 clementine
- 1 tsp apple cider vinegar
- Pinch of sea or Pink Himalayan Salt
Method
- Preheat the oven to 175C (fan assisted.) Remove the seeds from the pumpkin and chop into wedges about 1cm thick. Place on a baking tray and toss with 1 tablespoon of olive oil, paprika and a pinch of salt. Roast in the oven until soft and golden. (Note, if not using Hokkaido squash, please peel.)
- Meanwhile, finely shred the cabbage (I use a mandolin to get it nice and thin) and the kale (I use a Magimix and pulse using the S blade) but feel free to use a knife and chop fine.
- Peel and finely slice the beetroot.
- When the pumpkin is cooked, remove from the oven and allow to cool slightly.
- Toss the pumpkin, kale, cabbage, sesame seeds, pine nuts together in a salad bowl with 2 tablespoons of olive oil.
- Mix all the dressing ingredients together in a small bowl until smooth. Toss the dressing through the Rainbow Winter Salad, or drizzle on top, your choice, and enjoy.
