Salads aren’t just for summer! Get cozy with some greens this winter. These salad recipes are so delicious that you’ll forget that you’re eating healthy.
Warm kale with cranberries and edamame
Cook time: 20 minutes
Serves: 2 (but can be easily doubled!)
- 1 large bunch of organic kale (Tuscan, Lacinato or Dinosaur)
- 1 large shallot
- 2 teaspoons salt
- 1 tablespoon olive oil
- 2 large cloves of garlic, minced
- A handful of dried cranberries
- A handful of edamame
- 1 tablespoon Balsamic vinegar (Switch it up with fruit flavored varieties like dark cherry Balsamic)
- Salt and pepper, to season
- A handful of chopped walnuts (optional)
- Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.
- When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, then proceed with the recipe.
- In a medium saute or fry pan, heat the olive oil over medium low heat until warm. Add the shallot rings, then the garlic. Cook for 1-2 minutes, stirring until softened. Be careful not to let them burn. Add the cranberries, edamame, and vinegar. Stir and cook for a minute, then add the cooked kale. Toss the kale ribbons to coat and warm, season up with salt and pepper, then serve.
Recipe from A Food Centric Life.
Butternut squash, arugula, and feta salad with pumpkin seeds
Cook time: 45 minutes (if rice has been pre-soaked)
- 2 butternut squashes, cored and chopped into chunks
- 1 bag (5 oz) arugula
- A handful or two of feta cheese (or more if you prefer)
- 300g of black or wild rice
- 200g of pumpkin seeds (or sunflowers seeds, golden or normal flaxseeds, or a mix!)
- 1/4 tsp nutmeg + an extra pinch
- Extra virgin olive oil
- Preheat the oven to 180°C.
- Cook the rice in salty, boiling water, making sure not to overcook it.
- While the rice is cooking, mix the chopped butternut squash with 2 tablespoons of oil, add salt and pepper and a quarter of a teaspoon of nutmeg. Pour the squash into an oven dish and roast in the oven for 20/25 minutes or until golden. Set aside and keep warm. Do not drain.
- After the rice is cooked, drain and mix with a couple tablespoons of extra virgin olive oil, set aside and keep warm.
- Mix the rice in a bowl with the pumpkin seeds, roasted squash, feta and arugula. Add the juices of the squash to enhance the richness of the flavor.
- Serve with a pinch of freshly-grated nutmeg.
Recipe adapted from Del Sole.
Beet, carrot and mozzarella salad with walnuts
Prep and cook time: 20 minutes
- 1/2 cup coarsely chopped walnuts
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 shallot, finely chopped
- 1 tablespoon packed brown sugar
- 1 teaspoon Dijon mustard
- Dash salt
- Dash pepper
- 2 medium fresh beets, peeled
- 2 large carrots
- 1 bag (5 oz) arugula
- 1 cup loosely packed fresh parsley leaves
- Sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
- Meanwhile, in small bowl, mix oil, lemon juice, shallot, brown sugar, mustard, salt and pepper with whisk.
- Cut beets and carrots into thin slices, using a mandoline or sharp knife. (To prevent hands from being stained, hold beets with paper towel or wear rubber gloves while slicing.) Toss arugula with small amount of vinaigrette. Arrange arugula on serving platter. Toss beets, carrots and parsley with desired amount of vinaigrette. Spoon mixture over arugula; sprinkle with walnuts. Season with salt and pepper, if desired. Serve immediately with any remaining vinaigrette.
Recipe from Pillsbury.
Lima bean salad with carrots and black rice
Prep time: 10 minutes
Cook time: 60 minutes
- 2 cup dried Christmas lima beans, picked over, rinsed, soaked and drained
- 1/2 small yellow onion
- 1 carrot, cut in half crosswise
- 1 celery stalk, cut in half crosswise
- 1 fresh thyme sprig
- 1 bay leaf
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped mixed fresh herbs, such as parsley, chives, tarragon, chervil, marjoram and oregano
- 1/3 cup finely diced red onion
- 1/3 cup finely diced carrot
- 1/3 cup finely diced celery
- Fresh lemon juice, to taste
- Place the beans in a large pot and add water to cover by 2 inches. Add the yellow onion, carrot and celery pieces, thyme sprig and bay leaf. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper, then drain the beans. Remove and discard the yellow onion, carrot, celery, thyme sprig and bay leaf. Transfer the beans to a bowl.
- Meanwhile, in a small bowl, whisk together the vinegar, olive oil and chopped herbs. Season the vinaigrette with salt and pepper.
- Add the vinaigrette, diced red onion, carrot and celery to the beans and stir to combine. Refrigerate for 1 hour, stirring occasionally to evenly distribute the vinaigrette. Just before serving, adjust the seasonings with salt and pepper and stir in lemon juice. Serve chilled or at room temperature.