Winter greens salad with gorgonzola and walnuts
10 minutes
Preparation time
10 minutes
Cooking time
6 servings


Winter greens salad

200 g green beans, trimmed
200 g Brussels sprouts, trimmed and halved
1 cup thinly shaved green cabbage
60 g baby spinach
2 spring onions, sliced thinly
2 large silverbeet or kale leaves, stems removed, leaves roughly torn

Toasted walnuts

50 g (½ cup) walnuts

Mint dressing

2 garlic crushed, crushed
80 ml (⅓ cup) olive oil
1 tbsp white wine vinegar
1 tsp dried tarragon
2 tbsp chopped mint leaves
Salt and pepper to taste

To serve

100 g Gorgonzola cheese


Winter greens salad

  1. Place the beans and Brussels sprouts in a perforated steam container and Steam at 100°C for 3 minutes. Once cooked, refresh in cold water and drain. Place on paper towels to remove excess moisture.
  2. Place all salad ingredients together in a bowl.

Toasted walnuts

  1. Place the walnuts on an universal, place into oven on shelf level 2 on Fan Plus at 160°C. Toast for 8 minutes, or until lightly browned.

Mint dressing

  1. Whisk all ingredients together in a bowl and season.
  2. Pour the dressing over the vegetables and toss gently until well coated.

To serve

  1. Transfer salad to a serving bowl and top with toasted walnuts and gorgonzola.


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    Thursday 08th September 2016

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