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Hey you, yes you who’s been living on lasagne and grilled cheese sandwiches since winter reared it’s beanie-clad head.

You need vitamins and minerals, now more than ever to keep cold and flu germs away. So throw that microwave meal away. Put down that tin of ‘vegetable-flavoured’ soup and get your salad game on.

This recipe features crusty croutons and a velvety olive oil, mustard and garlic dressing to give you all of the nourishing flavour. Pair it with a juicy roast chicken fillet or hearty steak and a roaring fire for the ultimate cosy night in.

Crunchy Winter Vegetable Salad



  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, melted
  • 1 tbsp thyme leaves
  • ½ garlic clove, finely grated
  • 4 cups country-style bread, torn into small pieces
  • Coarse salt and freshly cracked pepper to taste

Salad dressing and Assembly

  • ½ cup olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • ½ garlic clove, grated
  • 2 tbsp finely chopped fresh tarragon, plus more for serving
  • Coarse salt and freshly cracked pepper to taste
  • 1 head of Romaine lettuce leaves, roughly torn
  • 1 large head of fennel, very thinly sliced
  • 2 beetroots, very thinly sliced
  • 8 small white turnips, (or carrots) trimmed and very thinly sliced
  • 8 cups torn lettuce leaves (such as red oak or baby gem)
  • ½ cup pomegranate seeds



Preheat oven to 180°. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle with oil mixture. Toss, squeezing oil mixture into bread; season with salt and pepper.

  • Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool.

(Croutons can be made up to 1 day ahead and stored in an air airtight container at room temperature).

Dressing and Assembly

  • Shake oil, vinegar, mustard, and garlic in a jar to combine. Add tarragon and season dressing with salt and pepper.
  • Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper.
  • Toss in croutons and pomegranate seeds and serve topped with more tarragon.

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