MNN - Mother Nature Network

This is the season for indulgence, but there are plenty of meals to be eaten in between celebratory feasts, so 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.

 

Warm Winter-Veggie Salad

 

Ingredients

 

Directions

1. Preheat the oven to 425 degrees F. 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.

 

2. 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.

 

3. 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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Tyler Florence's recipe for a Warm Winter Wilted Greens salad on the Food Network depends on a vinaigrette dressing for flavor and pomegranate seeds for color. Dark green leaves like those suggested for this salad are a great liver cleanser.

 

Warm Winter Wilted Greens Salad

 

Ingredients

 

Directions

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.