For us, a good meal involves contrast, vibrant vegetables and meatless mains, even in the coldest months. We’ve put together a collection of 6 of our most popular hearty winter salads to inspire your winter salading.
Slow Cooker Lentil Salad with Roasted Squash
Research shows that taste and smell work together to help guide our perception of the flavor of food. Food without scent, is a large part of why I find the flu season so gastronomically depressing. Anytime you need to blow your nose to taste your steak, you know things are getting desperate. In this light, the old school slow cooker becomes a brilliant device: an aromatizer and purveyor of olfactory delight. Because who doesn't love the smell of cooking food when you come home from work starving? This fall, I found a clever slow cooker technique for French lentil salad. Our Slow Cooker Lentil Salad with Roasted Squash has a traditional French Dijon style vinaigrette, is garnished with a flurry of cheese, herbs and nuts, and with a nod towards fall, accompanied by caramelized roasted Delicata Squash. Do not hesitate to use bold flavors in this salad, a lentil under seasoned is a truly woeful thing.
Beet & Goat Cheese Salad
Beet & Goat Cheese Salad is our favorite salad. It is a recipe which we repeat almost weekly throughout the year. We particularly love Beet & Goat Cheese Salad in the winter months, when colors are more muted and eating tends towards the creamy and starchy.
Crisp Fennel Apple Salad with Tangerine Vinaigrette
Fennel and apple pair terrifically in this simple and elegant salad, wonderful for cleansing the palate after a hearty winter stew. Fennel is a winter vegetable that brings a celery like crunch and cucumbery sweetness to this easy winter salad. We like to pair fennel and apple with a tart and salty citrus vinaigrette, and couldn't resist the bright orange color and flavor of this tangerine vinaigrette.
Wild Rice & Quinoa Salad with Mushrooms & Asparagus
I opened the fridge after a long weekend of travel, and found slim pickings aside from some local asparagus and mushrooms. At this point, feeling too tired to grocery shop, I needed to get creative. Raiding our pantry for grains, I made this impromptu spring wild rice and quinoa salad with sautéed asparagus and mushrooms. I added thyme, citrus, and almonds to round out this light and vibrant dinner, and felt ready to take on the week.
The season of feasting will soon be upon us! As we get ready for holiday entertaining, we wanted to share some of our favorite seasonal recipes with you.