Winter Wellness Salad

Prep time:

Cook time:

Serves: 2

Winter need not mean salads are off the menu and this nutritious and hearty salad will rival any soup for a satisfying winter meal. Made using our Spice Tonic and a selection of the finest winter vegetables and grains, you will feel the benefit of every mouthful.


Serves 2 as a hearty main or 4 as a starter or side salad.
Serve on top of cooked brown rice.
Make a large batch of tamari nuts and pumpkin seeds to have on hand as a snack.

  • ginger dressing:
  • 3 T apple cider vinegar
  • 3 T extra virgin olive oil
  • 1 tsp honey
  • 1 T freshly grated ginger
  • nuts:
  • 50g (1/3 cup) raw almonds, roughly chopped
  • 30g (1/3 cup) pumpkin seeds
  • 1 tsp tamari
  • ½ tsp Herbie’s Aleppo Pepper
  • ½ tsp sea salt
  • 1 tsp extra virgin olive oil
  • salad:
  • 200g carrots, peeled and cut into 3cm pieces
  • 1 tsp Herbie’s Spice Tonic
  • 1 tsp extra virgin olive oil
  • 150g kale (stripped from the vein)
  • ½ cup black quinoa, cooked and drained
  • ½ cup pomegranate seeds
  • 1 large chicken breast, sliced lengthways
  • 1 T Herbie’s Spice Tonic

  1. Combine dressing ingredients, mix well and season to taste. Set aside.
  2. For nuts, heat a non-stick pan and add almonds, pumpkin seeds, tamari, aleppo pepper and salt. Cook, stirring, for 5 minutes until brown.
  3. Heat oven to 200C. Coat carrots in 1 tsp Spice Tonic and 1tsp olive oil and bake for 25-30 minutes until tender.
  4. Roughly chop kale, rinse and toss through half of the dressing. Massage dressing into the kale using your hands.
  5. Coat chicken pieces in Spice Tonic and grill or pan-fry for 4-6 minutes each side until cooked through. Slice into 1cm pieces.
  6. To assemble salad, start with the kale and top with carrots, nuts, pomegranate and chicken. Pour over remaining dressing and serve.