Warm Winter Salad Recipe

Name: Warm Winter Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cabbage, thinly sliced (mix of purple and white); 1 cup quinoa, cooked; 1 cup brown rice, cooked; ½ cup cilantro, chopped; ¼ cup Italian parsley, chopped; 3 cups mixed salad greens; 1 cup baby kale leaf; 12 medium red onion, chopped; 2 tablespoons unsalted dry roasted peanuts, chopped; 1 chicken breast, 1/2 lb; 1 teaspoon turmeric powder; 1 small butternut squash, 2 inch piece, sliced thinly 1/4 inch; 4 teaspoons organic coconut oil (for cooking); 4 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon sesame oil; 1 tablespoon coconut aminos

Servings: persons

1 cup cabbage, thinly sliced (mix of purple and white)
1 cup quinoa, cooked
1 cup brown rice, cooked
½ cup cilantro, chopped
¼ cup Italian parsley, chopped
3 cups mixed salad greens
1 cup baby kale leaf
12 medium red onion, chopped
2 tablespoons unsalted dry roasted peanuts, chopped
1 chicken breast, 1/2 lb
1 teaspoon turmeric powder
1 small butternut squash, 2 inch piece, sliced thinly 1/4 inch
4 teaspoons organic coconut oil (for cooking)
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sesame oil
1 tablespoon coconut aminos

1
Prepare quinoa and brown rice according to package directions and set aside to cool.
2
Slice chicken breast in half horizontally.
3
Heat half the coconut oil in a pan on medium heat and place the chicken in the pan.
4
While cooking lightly dust the top side of chicken with the turmeric powder.
5
Cook for approximately 3 to 4 minutes on one side, flip and lightly dust other side with turmeric powder and cook for another 3 to 4 minutes or until cooked through.
6
Set aside to cool slightly then cut into 1/2 inch pieces.
7
Using the same pan, place the other half of the coconut oil in and add the squash.
8
Cook on one side for approximately 2 to 3 minutes and turn over and cook for an additional 2 to 3 minutes on the other side.
9
Make sure doesn't go too soft.
10
Place all ingredients EXCEPT for the dressing ingredients and peanuts into a bowl and mix through.
11
Combine all the dressing ingredients in a separate bowl and whisk until combined.
12
Pour the dressing over the salad and sprinkle with chopped peanuts and serve.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup cabbage, thinly sliced (mix of purple and white), 1 cup quinoa, cooked, 1 cup brown rice, cooked, ½ cup cilantro, chopped, and more.

Yes, Warm Winter Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Winter Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions