Longing for a salad even though it is cold outside? By using seasonal produce, you can make salads even with snow on the ground. This time of year switch to dark leafy greens, cold-weather vegetables like broccoli, beets and squash and seasonal fruits like pears and citrus. Add flavorful dressings to balance the heartier tastes and textures. For a full-meal salad, finish the salad with cooked beans, meat or seafood and a bit of your favorite cheese or toasted nuts. Winter vegetables also make delicious salads, especially after they have been roasted.
Winter Salad with Spinach, Pears and Walnuts
Serves 4 to 6
- 3 Anjou, Bosc or Comice pears
- 1/4 cup extra-virgin olive oil
- 1 tablespoon German Dusseldorf mustard or yellow prepared mustard
- 1 teaspoon honey
- 1/4 cup white wine vinegar
- 3/4 pound spinach, torn into bite-size pieces
- 1/2 red onion, thinly sliced
- 1/2 cup walnuts, toasted
- 4 ounces feta cheese, crumbled
Chop 1 pear and slice the remaining two.
Put the chopped pear, oil, vinegar, mustard and honey into a blender and purée. Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to make a thin, pourable dressing.
Put spinach, onion, walnuts, feta cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.
Chickpea Salad with White Wine Vinaigrette
- ¼ cup finely minced shallot
- 3 tablespoons white wine vinegar
- ¼ cup extra-virgin olive oil
- ½ tsp stone-ground mustard
- ½ teaspoon honey or maple syrup
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- 1 large avocado
- 1 lemon
- 1 ½ cups cooked chickpeas (rinsed and drained)
- ¾ cup cooked black lentils (rinsed and drained)
- ¼ cup sliced Kalamata olives
- 4 oz goat cheese
- 3 handfuls Italian kale
- Salt and freshly ground black pepper (to taste)
Place all dressing ingredients in a jar. Seal and shake vigorously until well combined. Let sit for at least 10 minutes. Taste and adjust seasonings to your preferences.
Cut the avocado in half and discard the pit. Chop the flesh into a small bowl and toss with a squeeze or two of lemon juice to help prevent browning.
In a large mixing bowl, combine all salad ingredients together.
Pour about half the dressing over the top and toss with salad tongs or a large fork and spoon to thoroughly blend the ingredients and coat lightly with the dressing.
Top with a big squeeze of lemon, and salt and pepper to taste. Add more dressing, if needed. Serve immediately.
Winter Citrus Salad
- 3 tablespoons pistachio, almond or any nut flavored oil
- 2 tablespoons orange juice
- 1 tablespoon white or golden balsamic vinegar
- 1 teaspoon agave syrup or honey
- Pinch salt
- 2 oranges (segmented)
- 2 pink grapefruits (segmented)
- 2 tangerines or satsumas (peeled)
- 3 oz mixed baby salad greens (about 3-1/2 cups, lightly packed)
- 4 cups frisée or curly endive, oak leaf or red leaf lettuce, lightly packed
- 1/3 cup shelled, roasted pistachios
- Sea salt and freshly ground pepper
Remove the peel and white pith from the fruit with a small, sharp knife. Working over a shallow bowl, slice down either side of each membrane, releasing the citrus segments into the bowl.
Remove any seeds from the fruit. Drain and reserve the accumulated juices for the dressing.
Place the oil, orange juice, vinegar, agave and salt in a small glass jar and seal the lid. Shake vigorously to combine. (The dressing can be refrigerated, covered, for up to 5 days. For best flavor, bring to room temperature before using.)
Place the segmented citrus in a large salad bowl. Drizzle some of the dressing over the fruit and toss to coat. Add the greens and toss to combine, adding more dressing to lightly coat the greens as well.
Transfer the salad to a platter and sprinkle with the pistachios. Season with sea salt and freshly ground black pepper and serve immediately.
Italian Barley Salad
- 2 cups water
- 1 cup uncooked, quick-cooking barley
- 14-ounce can quartered artichoke hearts (chilled) or one package of frozen artichoke hearts, defrosted
- 12 pitted kalamata olives
- 1 medium yellow bell pepper
- 1/2 cup grape tomatoes or cherry tomatoes
- 4 ounces part-skim mozzarella cheese
- 1 tablespoon dried basil, crumbled
- 1 1/2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 medium garlic clove, minced
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
In a medium saucepan, bring water to a boil over high heat. Stir in the barley. Reduce heat and simmer, covered, for 10 minutes or until the barley is just tender but firm. Transfer the barley to a colander. Drain well. Place in a medium bowl to cool.
Dry artichokes on paper towels. Coarsely chop the artichokes and olives, dice the bell pepper, quarter the tomatoes and cut the cheese into one-quarter inch cubes.
In a small bowl, combine the vinegar, garlic, dried basil, salt and pepper. Whisk in oil.
Combine the cooked and cooled barley with the vegetables and cheese. Drizzle the dressing over the salad ingredients and toss to blend. serve immediately of refrigerate until serving time.
Red Grapefruit and Beet Salad
- 3 medium beets, greens removed
- 2 red grapefruits
- 1 teaspoon honey
- 1/8 teaspoon fine sea salt
- 2 tablespoons chopped fresh mint leaves
Preheat the oven to 375°F.
Wrap beets individually in aluminum foil and place on a rimmed baking sheet. Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped, 50 to 60 minutes.
When cool enough to handle, unwrap beets and rub each with a paper towel to remove skins. Halve and slice beets.
Cut thin slices off the top and bottom of a grapefruit and set on a cutting board. Slice down along the curve of the fruit, removing all skin and white pith and cutting all the way to the flesh.
Working over a bowl, cut along each side of the membranes to release the sections, allowing them to fall into the bowl along with any juice. Repeat with remaining grapefruit.
Gently stir in honey and salt. Add beets and toss. Garnish with mint. Serve or chill until serving time.