Cool wintery nights definitely call for warm salads, chocked full of all the good green stuff!

If you haven’t got the gist yet, I love salads. However, when its cold outside, some nights I cannot stand the idea of a cold garden salad and I don’t have the time to wait for a whole lot of vegetables to bake. This dish is a compromise. It combines the idea of a lovely light salad with that of warm, sautéed greens. I mean, what is there not to love!

This salad would pair well with some grilled protein.

Serves 5-6 as a side.


  • 3 decent handfuls of long green beans, ends trimmed
  • 1 leek
  • 3 decent handfuls of brussels sprouts, sliced finely
  • Spinach leaves
  • 3 roma tomatoes, sliced into rounds
  • Olive oil
  • Butter
  • Parmesan cheese (optional)
  • Nuts/seeds/fetta to garnish (optional)


  1. Cover the base of your serving dish with spinach leaves.
  2. Lay the sliced Roma tomatoes out over the top.
  3. Heat a pan with some olive oil and a small knob of butter.
  4. Add the leek to the pan and sauté until soft.
  5. Add green beans and brussels and sauté until soft. You may need to add a little more butter if you want them extra caramelised. I tend to wing it a little bit!
  6. Once cook, transfer to your dish with the spinach and tomato.
  7. Toss slightly and garnish with your choice of ingredient. I used some fresh sliced parmesan cheese and some almonds.
  8. Enjoy!

For other salad recipes you can try: a herby and nutty quinoa salad, a roasted broccoli and cabbage salad and this crunchy rainbow slaw with a pomegranate and dijon dressing.