The deep wintery colours of this seasonal salad are amazing, serve this as a side dish or with a veggie soup. Let food be thy medicine and this is about as healthy as can be. The veg is all raw, but cut and sliced so finely that it is light, crisp, textural and not heavy going. A mandolin is a useful kitchen tool and never more helpful when it comes to finely slicing with minimum effort.
Finely cut 1/4 of a red cabbage into paper thin slices.
Peel and chop a fresh beetroot into matchstick sized pieces and add to a large bowl with the red cabbage.
Remove the seeds from a fresh pomegranate (by cutting in half and smacking the skin with a wooden spoon until they all fall out).
Take 1/2 a cup of pumpkin seeds and dry fry on a frying pan, until the pumpkin seeds are lightly toasted and add to the bowl. Finely slice some spinach leaves and mix in to the bowl.
Dress the salad with an apple cider vinaigrette (5 tablespoons of olive oil to 2 tablespoons of apple cider vinegar – whisked or shook together).