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Winter Salad

Before we hunker down with the last of those Tahini Chocolate Chip Cookies we posted the other day, we’re refueling our vitamin levels with this crisp Winter Salad. Arugula is full of fiber and vitamins A and C to boost your immune system, as are those juicy orange segments. Red cabbage is packed with nutrients and also improves your digestion. Carrots, mushrooms, roasted garlic and sesame seeds kick it up to “pat-yourself-on-the-back” status! If you’re missing a bit of protein, top with grilled chicken or a few shrimp, but this salad shines as it is.


Serves 1 alone or 2 as a side


2 handfuls prewashed arugula

1/2 cup shredded red cabbage

1/2 cup shredded carrots

6 baby bella mushrooms, sliced

1 small garlic clove, sliced

1/2 orange

1 tsp toasted sesame seeds

1 tsp black sesame seeds

1/2 tbsp olive oil


juice of 1/2 orange

1 tbsp olive oil

1/2 tsp apple cider vinegar

1/4 tsp salt

2 turns of the pepper mill

Mix all the ingredients for the dressing together and whisk vigorously or give them a whirl in the blender. Set aside. Cut the peel off the orange and cut into segments.

On medium heat, warm 1/2 tbsp olive oil in a skillet or pan and then sauté the garlic and sliced mushrooms until the garlic is crispy and the mushrooms browned. Arrange the arugula, red cabbage, carrots on a plate or in a bowl. Next up are the mushrooms and garlic, then the oranges. Drizzle with the prepared dressing and top with the sesame seeds.

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