MNN - Mother Nature Network

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. 

• 1 small red onion, cut into 1/2-inch wedges
• 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
• 1 carrot, peeled and cut into 3/4-inch pieces
• 1 parsnip, peeled and cut into 3/4-inch pieces
• 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
• 1 small beet, peeled and cut into 3/4-inch pieces
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1/4 cup walnuts
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 2 tablespoons chopped flat-leaf parsley
• 1 ounce feta, crumbled (1/4 cup)

• 1/4 cup honey
• 1/2 cup balsamic vinegar
• 1/2 pint walnuts, for garnish
• 3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
• 1 tablespoon grainy mustard
• Extra-virgin olive oil
• 1/2 cup pomegranate seeds, for garnish
• Parmesan shavings, for garnish
• 1 shallot, chopped, for garnish