What’s so great about winter salads? So glad you asked. For me, winter salads offer freshness with a satisfying heft that you just don’t get from the lighter bowls you make in summer. That satisfaction comes via the addition of nuts and/or seeds, roasted veg, crunchier lettuces, and sometimes even fruit, along with cheese. The combination of so much texture, colour and flavour is fantastic!
These robust salads are great as a full meal – especially if you include grains like farro or quinoa – and are also a terrific side with a big feast, whether with a roast or alongside a buffet of other vegetarian dishes.
The best winter salads are also super versatile and adaptable to your tastes. You see, I’ve got a basic recipe (below) that I use, but then happily substitute within each ingredient category according to my mood, the rest of the menu, or whatever is in my pantry.
Deborah’s Winter Salad
Ingredients
4 cups (approximate) lettuce*: green leaf, red leaf, mesclun, arugula – or a mix of all
1/2 – 1 whole radicchio head
1-1/2 cups root vegetable, cut into slices or cubes and roasted: butternut or acorn squash, sweet potato, parsnip are good choices
(size-wise, the veg should be in bite-sized pieces)
olive oil
Salt and pepper
Pinch of nutmeg
1/2 cup dried cranberries or currants
1/2 cup pepitas or lightly toasted walnuts, cashews or pecan halves
1/2 cup feta or Chèvre, crumbled (feel free to add more if you love it cheesy)
2 cups cooked grain (such as farro, brown rice, quinoa or buckwheat) – optional
Method
Cut your root vegetable and toss very lightly with olive oil. Sprinkle with nutmeg and salt and pepper, and lay on parchment paper on a cookie sheet. Roast for approximately 45 minutes at 350F, until fork tender and slightly browned. Remove from oven and let cool to room temperature or slightly warmer.
Combine all of your ingredients except cheese in a large bowl. Toss lightly with my universal vinaigrette salad dressing, and crumble cheese on top. If using grain in your winter salad, you’ll want to use a little more dressing as the grain does soak up the liquid.
*This salad is also great using kale instead of lettuce. If you opt for kale, de-stem the leaves before tearing them into bite-sized pieces for the salad.
