Winter Salads to Nourish Your Soul and Stomach

By
Mona R
-
Photo by Edgar Castrejon on Unsplash

Just because it’s winter doesn’t mean you can’t enjoy refreshing but warming salads! These salads are perfect to bring to dinner parties, to work for lunch, or to just have around when you get hungry. These salads are also vegetarian so you can accommodate people with all sorts of diets.

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I missed lunch today, so I started eating this Roasted Radicchio and Roquefort salad for dinner at 3:30 pm. And kept eating until 5:30. 🤷🏻‍♀️ From @ciaosamin ‘s #saltfatacidheat. 📚📚 I picked up @localrootsfarm treviso at last weekend’s @chicoryweek festivities, so I opted for a composed salad instead of tossing everything together. It’s a perfect winter side: caramelized chicories, deliciously ripe roquefort, brown butter balsamic vinaigrette, croutons and with an extra drizzle of red wine vinegar, it’s 💋. 📚📚 This is for the #rainydaybitescookbookclub. . . . . #saminnosrat #bitterisbetter #treviso #chicories #radicchio #eattheseasons #cookbookclub #cookbook #vegetarian #f52grams @williamssonoma #wintersalad #vscofood #surlatable #sunsetmag #amazonhome

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Roasted Beets And Goat Cheese

Beets and goat cheese are a match made in heaven. When you caramelize the beets by roasting them in the oven, you make them even better. The sweetness of the beets paired with tangy goat cheese is so delicious and will make you love eating this salad. Dress it with balsamic vinegar to give a little punch and to bring some acidity and you have the perfectly balanced salad.

Butternut Squash and Farro

Butternut squash is a great vegetable to use all winter long since it’s in season, which means it’s even fresher and more delicious. Roast it up and serve it with cooked farro and kale, and toss it with a cranberry dressing for some acidity and sweetness. Not only will you have your food groups covered with all the veggies and the farro for your starch, but you will also be satisfied, not hungry, and full of energy.

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Crispy Kale and Squash Salad. This warm salad is healthy but hearty thanks to the squash. Squash and kale are both in season at the moment so are at their best. I used Avocado Oil on this salad but you can use Olive Oil or Rapeseed Oil. I wanted to play with Avocado Oil having tried it at Borough Market recently and reading about it’s benefits. It apparently reduces cholesterol, is high in antioxidants and improves heart health. It also tastes great! This salad also works well cold so make extra for a packed lunch the next day. You could add sliced chicken chicken. INGREDIENTS for 4:- 200g Kale, washed and woody stalks removed 1 whole squash peeled and cubed Maldon Salt 4 tbsp Avocado Oil (or olive oil) 1 tsp crushed coriander seeds 1 chopped red chilli 150g pomegranate seeds 50g flaked almonds Place the Kale in a colander to dry. Toss the squash cubes with the coriander seeds, red chilli and 2 tbsp avocado oil. Roast for 30 minutes. Spread your kale out on a baking tray and sprinkle with a 1 tsp Maldon salt and 2 tbsp avocado oil. Put in the oven at 170 degrees for 15-20 minutes turning every 5 minutes. When it’s crisp it’s ready. Combine the squash and kale and sprinkle over the pomegranate seeds and almonds. Drizzle over the oil from the squash. #meatfree #meatfreemonday #vegan #vegetarian #veganrecipes #vegetarianrecipes #5aday #fiveaday #healthyeating #heartysalads #squashsalad #butternutsquash #kale #crispykale #pomegranate #healthyeating #healthymonday #mondaymotivation #mondayvibes #annasonepots #healthyandhappy

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