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Delicious Winter Salads to Help Keep Your Resolutions
Happy 2022! How are those New Year’s resolutions coming along?
I don’t know about you, but after the rich foods and treats of the holiday season, I’ve been craving, absolutely craving salads. But as it’s winter, I’ve had to get creative. Fortunately, there are all sorts of gorgeous fruits and vegetables in season, and coupled with grains and lean protein, these can make a dinner that is not only healthy but is full of flavor!
Roasted Butternut Squash Salad with Farro, Radicchio, and an Orange Vinaigrette
This is a lovely, hearty salad. Farro is hulled wheat and is deliciously nutty. You can substitute quinoa or brown rice if you want to be gluten-free. If you like, you can add a little bit of grate Gruyere or crumbled feta to add a bit of protein.
Ingredients
1 container diced butternut squash
1 tablespoon olive oil
Salt and pepper to taste
1 cup uncooked farro, cooked according to package directions (this will yield about 2 to 2 ½ cups cooked)
1 large or 2 small heads radicchio, leaves separated and torn into bite-sized pieces
3 ribs celery, with leaves, thinly sliced
4 oranges, peeled and cut into segments
1 small red onion, peeled and diced
1 bunch parsley leaves
3 tablespoons sherry vinegar
Juice of 1 (extra) orange
1 medium shallot, peeled and minced
½ teaspoon dried thyme
½ teaspoon smoked paprika (I use hot in this, but you can use sweet if you like)
1 tablespoon honey
½ cup extra-virgin olive oil
Salt and pepper to taste
Sunflower seeds or pumpkin seeds (optional)
Shredded Gruyere or crumbled feta (optional)
Directions
Preheat the oven to 450°. Toss the butternut squash with the 1 tablespoon of olive oil and salt and pepper and spread on a baking sheet. Roast for about 20 minutes, or until the squash is soft and brown around the edges. Remove from the oven and allow to cool to room temperature.
Make the vinaigrette by combining the sherry vinegar, orange juice, shallot, thyme, smoked paprika, honey, extra-virgin olive oil, salt, and pepper in a jar with a tight-fitting lid and shake well until the salt is dissolved.
To make the salad, toss the butternut squash, cooked farro, radicchio, celery, orange segments, red onion, and parsley leaves in a large bowl. Add the dressing and toss again. Divide onto four plates and top with the seeds and/or cheese, if using. You can also add a piece of grilled chicken or fish to this if you like.
Salmon and Beet Salad with Pomegranate Seeds a Mustard Vinaigrette
I love this salad because it’s colorful and has beets, which are my absolute favorite vegetables. You can get pre-cooked beets in most supermarket produce sections these days, which makes preparation so much easier!
Ingredients
4 4-ounce wild-caught salmon fillets, skin removed
2 bags or clamshells of arugula (10 ounces)
1 pound of pre-cooked beets, diced
4 to 5 radishes, thinly sliced
2 ribs celery, with leaves, thinly sliced
4 tablespoons sunflower seeds
4 tablespoon pomegranate seeds
2 teaspoons whole-grained mustard
1 clove garlic, minced
2 tablespoons white wine vinegar
4 tablespoons extra-virgin olive oil plus 1 tablespoon (divided use)
Salt and pepper to taste
4 ounces fresh goat cheese, crumbled (optional)
Directions
Season the salmon with salt and pepper. Heat the 1 tablespoon of olive oil in a large, nonstick skillet over medium-high heat. Sear the salmon on one side for about 2 minutes or until the edges are opaque and the salmon moves easily. Flip over and continue to cook for about 5 minutes, more or less depending on how well done you like your salmon. Remove from the pan and let rest while you assemble the rest of the salad.
In a large bowl, whisk together the whole-grained mustard, minced garlic, and white wine vinegar. Season with salt and pepper. While whisking frantically, slowly drizzle in the rest of the olive oil to make an emulsion. Then add the arugula, beets, radishes, and celery and toss to coat with the dressing.
To serve, divide the salad onto four plates. Top each with a salmon fillet and then top with the sunflower seeds, pomegranate seeds, and goat cheese, if using.
Lemon Chicken and Avocado Salad with Dried Fruits
Nomnomnomnom!
Ingredients
For the chicken:
1 pound of boneless, skinless chicken breasts
Juice and zest of 1 lemon
1 clove garlic, smashed
1/3 cup olive oil
Salt and pepper to taste
For the salad:
10 ounces of baby spinach
1 small red onion, peeled and thinly sliced
1 14-ounce can chickpeas, drained, rinsed, and drained again
1 bunch parsley leaves
1 cup mixed dried fruits (sweetened cranberries, diced dried apricots, dried cherries, diced dried apples, etc.)
2 avocados, sliced
For the dressing:
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, peeled and minced
½ teaspoon dried tarragon
½ cup extra-virgin olive oil
Salt and pepper to taste
Directions
For the chicken:
Combine the chicken breasts, lemon juice and zest, garlic, olive oil, salt, and pepper in a bowl or zippered plastic bag and marinate for about 30 minutes. To cook, sear in a large skillet over medium-high heat for about 5 minutes a side. Remove from the heat and allow to cool while you assemble the salad.
For the salad:
Divide the spinach, red onion, chickpeas, parsley leaves, and mixed fruits among four plates. Slice the chicken and divide among the salad, and top with the avocado slices.
For the dressing:
Combine the vinegar, Dijon mustard, garlic, tarragon, olive oil, salt, and pepper in a jar with a tight-fitting lid and shake until the salt is dissolved. Drizzle over the salads and serve.
