Our Three Warm Winter Salads

A salad…in the winter? Don’t worry, the cold weather and Lemsip haven’t gone to our heads. A winter salad may be just what you need to warm your cockles and give your body some much-needed nutrients. And, most importantly, they taste delicious too. Yes. Please…

Warm Butternut Lentil Salad

Warm Butternut Lentil Salad (serves 4)

A tasty, easy, and certainly healthy mid-week dinner. The squash gives the dish a great staple carbohydrate to keep you full, whilst the lentils give you that much-needed protein. The kick of the spicy tahini dressing brings this dish to life and is a Truly favourite go-to sauce for lots of our weekday dishes. Feel free to experiment by adding in other vegetable combinations such as mushrooms to keep your palate on its toes. Now the question on everyone’s lips… Is it dinner time yet?


1kg Butternut squash

1 ½ tbsp olive oil

Half a lemon juiced

Cayenne pepper

2x 400g can or packet of beluga lentils

100g bag spinach

2 cloves garlic

150g cherry tomatoes, halved

1 Avocado (cut into chunks)

2 tbsp of toasted pine nuts


  • Chop up the butternut squash into chunks (approx. 4x4cm), and cover in olive oil, a sprinkle of smoked paprika, mixed herbs, cayenne pepper, cumin, and salt and pepper. Heat the oven to 180c, and roast for 30mins, or until tender and browned. 
  • Mix together 2 tablespoons of tahini, the juice of half a lemon, and 2-3 tablespoons of water until you have a nice saucy consistency.
  • Add water to make runnier if desired. Season with a pinch of cayenne pepper and salt & pepper.
  • Sautee the garlic with a drizzle of olive oil, then add in the spinach for 1-2mins on a low heat.
  • Divide the lentils between four plates. Top with squash, spinach, add chopped tomatoes, cubed avocado, then adorn with toasted pine nuts.
  • Finish by drizzling the tahini sauce on top.

Beef/Tofu Teriyaki Salad (serves 4)

This beef teriyaki winter salad will tantalise your taste buds. Be prepared for lots and lots of chopping (sorry!) but we assure you that it’s so worth the outcome….

It has a great mixture of crunchy textures from the peanuts and lettuce which complement the tender beef. Or, if you’d like to make this a vegetarian/ vegan-friendly dish, simply swap the beef for tofu.

It’s sure to be a family favourite!

Beef/Tofu Teriyaki Salad


Beef fillet/sirloin or for a vegan option use tofu

Roasted Garlic

Red Onion OR Spring onion 

French Beans 

Spinach OR lettuce


Fresh coriander 

Fresh chillies 

Crushed peanuts (optional)

Teriyaki dressing:

½ cup olive oil

1/3cup of soya sauce

1/3cup of white wine vinegar

½ tablespoon sesame oil

3 tablespoons sugar

¼ tablespoon salt

(careful as soya sauce also has salt)

¼ tablespoon pepper


  • Combine all ingredients for the Teriyaki dressing and store in an airtight container in the fridge. Shake well before use. 
  • Very slowly, warm garlic cloves in oil, this can be done in the oven (140 degrees for 30-45 minutes) or in a pan. Just make sure the oil covers the cloves and you do this slowly.
  • Coat the beef (or tofu) in salt, crushed Sichuan pepper and roasted garlic.
  • Heat the pan so it’s smoking a little.
  • Sear the beef for 2 minutes on either side (depending upon the thickness of the steak, we like it medium rare here).
  • If you have chosen tofu, fry on a medium heat until it browns. 
  • Wrap the beef (If you have made Tofu don’t put this in the fridge) in cling film and leave to rest in the fridge. This will make it easier to slice super thin when serving in the salad. 
  • Chopping time – remember everything needs to be thinly sliced!
  • Slice and soak the red onion in water to allow the sharpness to reduce (anything from 5-10 minutes.)
  • Then slice the beef thinly (don’t slice the tofu tpo thin) and dress the salad with the Teriyaki dressing and serve with fresh chillies and coriander to desired taste and sprinkle the crushed peanuts on top. 

Anchovy, Aubergine and Sundried Tomato Salad (serves 4)

The mix of flavours and textures in this winter salad are simply divine. The combination of fried aubergine, garlic, anchovies, and sundried tomatoes perfectly compliment each other. Mixed with wilted spinach and topped with crunchy pine nuts, you’ll be having seconds… or thirds! 

If you’d like to make this a vegan-friendly recipe, simply take out the anchovies. The dish is packed with flavour, so you won’t be missing anything.

Anchovy, Aubergine and Sundried Tomato Salad


x2 50g tin of anchovies in oil

4 Small aubuergines (600g)

2 bags of spinach (approx. 500g)

4 tablespoons of tahini 

Juice of 1 lemon

2 mugs of sun-dried tomatoes (360g)

1 mug pine nuts (100g)

Quinoa (optional)

Olive oil 

Salt and pepper 


  • Fry the aubergine, garlic, anchovies, sun-dried tomatoes, and dried herbs in the oil, stirring until the anchovies have melted down. 
  •  Once everything in the pan has begun to brown, add in the spinach, juice of half a lemon and two tablespoons of tahini until it begins to wilt. Ensure that this is done on a low heat to avoid disintegrating the spinach. 
  • Season your dish with salt and pepper and take off the heat.
  • In a separate pan, toast the pine nuts until brown. They already contain plenty of oil so no need to add any to the pan. 
  • In a mug or bowl, whisk up two tablespoons of tahini, and juice of half a lemon until a nice sauce consistency is achieved. Add water as desired. 
  • Plate up the dish, and drizzle tahini sauce over the top. 

Although the dish is substantial on its own, if you’re feeling pretty hungry simply boil up some quinoa and squeeze some lemon juice over the top. Serve the rest of the dish over the top of the quinoa. Bon Appétit!

There we have it, three tasty warm winter salad recipes so you don’t feel so bad about over-indulging on mince pies throughout the season!