Winter country salad

Ingredients

• 500 groot vegetables, such as yellow beetroot, carrots and parsnips
• 200 gdark grapes
• 400 gchicken breast mini fillets
• 4 slicescountry-style bread
• 5 dlkale, torn into small pieces
• 4boiled eggs or poached eggs
• 2avocados
• 4 tbspolive oil
• 3 tbsplemon juice
• 2 tspmaple syrup
• 1 tspDijon mustard
• 1/2 tspsalt
• to tasteolive oil
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Roast vegetables

   Peel the root vegetables and cut them into fairly thin slices. Arrange them with the grapes on a baking tray lined with baking paper, drizzle with olive oil and season with salt. Roast in a fan oven at 200°C for about 15 minutes.

2. 2

   Add chicken

   Season the chicken with salt and pepper. If you like, sprinkle over dried chilli and oregano as well. Put the chicken on the tray and roast for a further 10 minutes.

3. 3

   Toast bread

   Cut the bread into cubes and add it to the tray with the kale. Drizzle with a little olive oil and roast for about 5 minutes.

4. 4

   Assemble salad

   Arrange the root vegetables, grapes, chicken, bread and kale on serving plates. Add the boiled eggs and sliced avocados.

5. 5

   Mix dressing

   Combine all the dressing ingredients and serve alongside the salad.

What is winter country salad?

This is a hearty salad built around roasted vegetables, chicken and seasonal-style accompaniments rather than a bowl of raw leaves. Its country-salad character comes from the combination of root vegetables, bread, eggs and greens.

The recipe’s Finnish context suits a cool-weather table, with roasting bringing out sweetness in the vegetables and grapes. Avocado and a sharp, lightly sweet dressing balance those warm, savoury ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 50g protein, 65g carbs, 30g fat.

The root vegetables, grapes and bread provide most of the carbohydrates; chicken and eggs contribute much of the protein. Olive oil and avocado account for a substantial share of the fat, so balance the plate with extra leafy greens or a smaller amount of avocado if desired.

Choose a mix of root vegetables

Root vegetables: yellow beetroot, carrots and parsnips are suggested examples, so use a mix of these for contrasting colour and flavour. Cut them into similarly thin slices so they cook at roughly the same pace.

Grapes: dark grapes roast alongside the vegetables, becoming soft and juicy. Keep them in a single layer where possible.

Roast in stages

First tray: give the root vegetables and grapes about 15 minutes at 200°C in a fan oven. Starting them before the chicken allows the vegetables more time to soften and brown.

Chicken: add it to the tray for the next 10 minutes. The recipe gives a time rather than a temperature cue, so check that the thickest piece is cooked through before serving.

Finish with bread and kale

Bread: cut the slices into cubes so they toast quickly and pick up a little oil. Add them with the kale for the final 5 minutes.

Kale: the short roasting time warms and softens the torn leaves without making them the centre of the dish. Keep an eye on the tray so the smaller pieces of bread do not over-brown.

Make the dressing

Balance: lemon juice and Dijon mustard bring acidity and savouriness, while maple syrup rounds them out with a little sweetness. Mix the listed dressing ingredients together before serving.

Serving: offer the dressing alongside the salad so each person can add as much as they like. This also helps the toasted bread keep some texture.

Build a balanced plate

Protein: chicken and eggs make the salad substantial, while the avocado contributes richness. Root vegetables, grapes and bread supply most of its carbohydrate.

Accompaniments: serve it as a complete meal, or add a simple green side if you want more fresh crunch. For a festive finish, use poached eggs as the recipe suggests.

Recipe notes & tips

• Slice the root vegetables to a similar thickness so they roast evenly.
• Spread the vegetables and grapes out rather than piling them up on the tray.
• Use freshly ground black pepper on the chicken just before roasting.
• Add the bread and kale only for the final 5 minutes to avoid over-toasting.
• Check the chicken is cooked through before assembling the salad.
• Slice the avocado close to serving time to keep it looking fresh.

Variations

• Use different roots: Include other firm root vegetables in place of some of the suggested mix.
• Add chilli: Sprinkle dried chilli over the chicken for a little heat.
• Add oregano: Season the chicken with dried oregano for a more herbal flavour.
• Choose the egg finish: Use boiled eggs for convenience or poached eggs for a soft centre.
• Swap the greens: Use another sturdy leafy green if kale is unavailable.

Common mistakes to avoid

• Uneven slices: Cut the root vegetables to a similar thickness so they finish roasting together.
• Crowded tray: Spread the ingredients out so they roast rather than steam.
• Chicken cooked by time alone: Check the thickest piece is cooked through before serving.
• Bread added too early: Add the cubes with the kale for only the final 5 minutes.
• Dressing added too soon: Serve it alongside the salad to help the bread retain its texture.

How to store

Store leftover salad in an airtight container in the fridge and eat within 2 days. Keep the dressing separate where possible; reheat the chicken and roasted vegetables until hot, then add fresh avocado and egg.

Frequently asked questions