Recipe: Winter Salad

Recipe: Winter Salad

Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms. This salad is packed with antioxidants and vitamins

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Foodie  Foodie Your Guide to Good Taste  on 12 Feb '20

Serves: 2

Prep time: 20 min

Cooking time: 15 min


  • 1 Treviso radicchio, cut in ½ and sliced into wedges
  • 1 bowl of salad greens (I used baby spinach and white radicchio in this recipe) – use half-bowl of salad for each person
  • 2 cups cooked quinoa
  • 2 cups cooked cannellini beans
  • 1 carrot, grated or shredded
  • ¼ white onion, sliced thinly
  • 1–2 radish, sliced thinly
  • 1 handful alfalfa sprouts, washed and dried
  • ½ orange, skin peeled and cut into wedges
  • 1 tsp fried onion flakes
  • 1 handful walnuts, toasted and crushed
  • extra-virgin olive oil
  • salt and pepper, to taste

For the orange and honey vinaigrette:

  • 3–4 tbsp fresh orange juice
  • 1 tbsp honey
  • 1 tsp wholegrain mustard
  • 2–3 tbsp balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • salt and pepper, to taste


  1. Preheat oven to 200°C. Place the radicchio wedges on a baking tray and coat with olive oil and salt and pepper. Roast, turning once, for about 10–15 minutes, or until charred.
  2. Make the vinaigrette by mixing all the ingredients together in a small bowl.
  3. Assemble the salad in two bowls, with the quinoa and cannellini beans first. Top with the salad greens, roasted radicchio wedges, carrot, onion, radish, alfalfa sprouts and orange wedges. Sprinkle with the onion flakes and crushed walnuts. Season with salt and pepper and toss evenly with the vinaigrette. Serve immediately.

Winter salad

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