Seasonal fruits, nuts and vegetables make this salad crunchy, light and really delicious. It goes perfectly with gammon, cold cuts and other festive buffet favourites.
4 tbsp extra virgin olive oil
1 tbsp lemon juice
25g pack fresh flat-leaf parsley, roughly chopped
1 small red cabbage
2 small parsnips
1 small red onion
2 extra large oranges
6 pitted medjool dates
110g pack pomegranate seeds
100g Pistachios, toasted and roughly chopped
½ tsp ground cinnamon
Waitrose Aged Balsamic Vinegar, to drizzle
1 Mix the olive oil, lemon juice and parsley together in a large bowl. Using a sharp knife, cut the cabbage into quarters, remove the core and shred very finely. Peel and coarsely grate the parsnips and the onion. Place all the vegetables into the bowl and mix well with some seasoning to taste.
2 Cut the top and bottom from the oranges and then run a knife around the outsides to remove the skin and pith. Holding the peeled fruit over the bowl of vegetables, carefully cut between the membranes to release the segments, allowing any juice to drip into the bowl below.
3 Cut the orange segments and dates into 1cm pieces and mix into the vegetables together with most of the pomegranate seeds, pistachios and cinnamon. Season again to taste.
4 Spoon onto a serving platter. Drizzle with the balsamic and sprinkle over the reserved seeds, nuts and cinnamon to finish. Serve at room temperature.
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