Two warm winter salad recipes
Stay healthy and fight holiday weight gain with these cozy salads.
Sat, Dec 10 2011 at 10:30 AM EST
Image via Flickr User Elizabeth Moss . This is the season for indulgence, but there are plenty of meals to be eating in between celebratory feasts; make them healthy and warming with winter salads that include cooked ingredients. That way you can enjoy the festive food at the next gathering with less guilt and a hearty appetite.
This Warm Winter-Veggie Salad recipe from Food and Wine Magazine is perfect for bringing to a potluck dinner or for a quiet family-style meal at home.
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1 small red onion, cut into 1/2-inch wedges
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1 small sweet potato (about 8 ounces), cut into 1-inch pieces
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1 carrot, peeled and cut into 3/4-inch pieces
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1 parsnip, peeled and cut into 3/4-inch pieces
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1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
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1 small beet, peeled and cut into 3/4-inch pieces
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3 tablespoons extra-virgin olive oil
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Salt and freshly ground pepper
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1/4 cup walnuts
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1 1/2 teaspoons balsamic vinegar
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1 1/2 teaspoons fresh lemon juice
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1/2 teaspoon Dijon mustard
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2 tablespoons chopped flat-leaf parsley
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1 ounce feta, crumbled (1/4 cup)
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Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
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Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
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In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
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1/4 cup honey
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1/2 cup balsamic vinegar
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1/2 pint walnuts, for garnish
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3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
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1 tablespoon grainy mustard
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Extra-virgin olive oil
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1/2 cup pomegranate seeds, for garnish
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Parmesan shavings, for garnish
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1 shallot, chopped, for garnish
1. Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes.
2. Toast walnuts in a small skillet; set aside to cool.
3. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil
4. Pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of
Parmesan, and shallot.
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