We thought you’d enjoy some delicious pre-Christmas healthy salads.
We’ve enlisted the help of gorgeous restauranteur, chef and our Wow Woman Katie Caldesi to make some divine salads for you this Winter from her new book ‘Around the World in Salads’.


Insalata di farro con cavolo nero e zucca
Rubbed Kale, Butternut Squash and Farro Salad

This very simple warm salad is lovely as a full meal with a cheese sauce splashed over the top or with fried eggs. Alternatively, serve it as an accompaniment to sausages or roasted meat. Brown or red rice or quinoa can be used instead of the farro. This is the only pre-cut vegetable I would buy; our local supermarket does a bag of mixed squash and sweet potato slices which makes life very easy.

Watch the film here:

Rubbed Kale, Butternut Squash and Farro Salad
Serves 6

200g farro
350g mixed butternut squash and sweet potato thin wedges, around 1cm at the widest edge, peeled
2 red onions, peeled and each cut into 8 wedges
3 garlic cloves, skins on and lightly crushed with the flat of a knife
4 tablespoons extra-virgin olive oil, plus extra for the kale
a handful of baby kale, or large leaves, shredded or baby spinach leaves
salt and freshly ground black pepper

Preheat the oven to 200°C/gas mark 6. Line a baking tray with baking parchment.

Cook the farro according to the packet instructions in salted water. When tender, drain and set aside.

Put the squash, potato, onion and garlic onto the lined tray, season and drizzle over the oil. Toss together to coat evenly. Roast until golden brown, this will take 25–30 minutes. Remove from the oven and toss with the farro in a large, warm, serving bowl. Squeeze the roasted garlic cloves out and mix into the salad. Taste and adjust the seasoning as necessary.

If using kale massage it with your hands for a couple of minutes with a little oil and salt until it soften and brightens in colour. Alternatively, stir a few spinach leaves into the salad. Serve the salad warm.

Insalata di Avocado e Arance
Avocado and Orange Salad


We like the simplicity of the dish and the combination of the three main ingredients is really all you need with your best single-estate extra-virgin olive oil. Use the best oranges in season; blood oranges look beautiful. Sweet red onions work just as well as spring onions. Robin enjoys this salad with seafood dishes either before, during or after the main dish or simply as a sports snack that perks up your energy without weighing you down.

Watch the film here:

Avocado and Orange Salad
Serves 4–6

3 sweet oranges
3 ripe, but firm, avocados
3 spring onions, finely sliced
5 tablespoons best extra virgin olive oil
a squeeze of lemon juice, to taste
salt and freshly ground black pepper

Peel the oranges and divide into segments, over a bowl to collect the juice. Peel and stone the avocado and cut into slices.

Arrange the avocado slices, orange segments and onion in a serving bowl. Mix any collected orange juice with the oil, lemon juice and seasoning and pour over the salad. Serve straight away or leave for up to 1 hour.


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