Winter salad with pears and edible flowers

I love a good winter salad, especially a really pretty one (ever tried edible flowers?), with hits of sweetness (like pear, citrus fruit or apple), bitter undertones and something crunchy, aka toasted nuts or seeds. And they come into sharp focus in my life around the middle of January every year, when my jeans start feeling a little too tight and my energy levels drop. Usually I try to stick to a plant-heavy whole foods and gluten-free diet – because my autoimmune issues flare up if I don’t – but during the Christmas holidays, it is nigh impossible. That is where winter salads come in. Add a well balanced, sharp dressing and a few herbs, and you’ve got yourself an awesome post-indulgence feelgood dish.

In fact, it is the dressing that can take a salad into the realm of superfood stardom. Your body needs the fat in the dressing to absorb the fat-soluable vitamins in the fresh vegetables and fruit – without it you may as well be eating cardboard (well, you know what I mean). Monounsaturated fat, like olive oil and avocado oil, is the most efficient at supporting carotenoid absorption in the body.

Don’t be tempted to buy ready-made dressings – making your own is so easy, quick and delicious. Plus, by making your own you are avoiding lots of additives, gums, thickeners, colours, flavours and preservatives that commercial dressing often contain. Try your hand at the dressing below, or replace the orange juice with apple cider vinegar and add a touch of honey or maple syrup. Lipsmacking.

Salad 3

Winter salad with pears and edible flowers

Serves 4 – 6

Ingredients for the dressing
zest and juice from one large orange – should yield 60ml (1/4 cup) orange juice
1/2 teaspoon salt
grinding of black pepper
1 teaspoon Dijon mustard
heaped teaspoon grated ginger

Ingredients for the salad
1 large packet baby leaves
3 small perfectly ripe pears, thinly sliced
handful of walnuts (raw or lightly roasted), roughly chopped
small bunch of mint
5 radishes, thinly sliced
edible flowers
crumbled blue cheese, optional


  1. Put all the ingredients for the dressing in a jar, screw the lid on tightly and shake well.
  2. For the salad, arrange all the ingredients on a large plate, then scatter over the edible flowers and crumbled cheese, if using.
  3. Dress shortly before serving.

Salad 4


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