Today’s Meatfree Monday comes courtesy of a warm salad, which is a route I love to take in the winter as you reap all the benefits of a fiber packed, nutrient dense salad whilst satisfying the need for warm, hearty foods that we feel in the winter. It also allows us to stay true to the Ayurvedic principle of eating seasonally, which is so important for our immune systems, digestion and overall wellbeing.

Today’s recipe is a cinch to make, and like the majority of my recipes I suggest making a big batch and using the leftovers to help with meals in a hurry during the week. The salad is hearty enough to be served on its own, but it is also delicious with some roasted root veggies for bigger appetites!

Grilled Orange and Cranberry Salad
(serves 2 as a main course)

*1 cup quinoa
*1.5 cups veggie stock
*1 orange
*1/2 cup cranberries
*4 big leaves chard (or other green leafy such as kale or cavolo nero)
*Salt and Pepper
*Toasted pumpkin seeds

Cook the quinoa by covering with the stock, bringing to the boil and simmering until all the stick has been absorbed, and the quinoa has ‘opened up’ (usually 8-10 minutes). Leave to sit with the lid on for another 5 minutes.

Melt two big tablespoons of coconut oil in a cast iron or griddle pan, and grill the orange slices until they are slightly golden on both sides (2-3 minutes each side). Turn off the heat, remove the orange slices and set to one side. Add the cranberries to the pan but do not turn the heat on, you want the cranberries to be warmed through and some may burst, but overcooking will turn them to mush!

Remove the cranberries and set to one side. Chiffonade (cut into thin ‘ribbons’) the greens, season with the salt and pepper, and sauté in the same pan for 2-3 minutes, adding extra coconut oil if needed.

Place all of the ingredients in a large bowl, mix well, and serve topped with the toasted pumpkin seeds.