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3 Winter salads that will make you forget the cold

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

These wintertime salads are delicious comfort during the cold months

Sure, we tend to favor salads in the warmer months, but why not enjoy them in the cooler months as well? These salads are cold weather-friendly and delicious.

Yes, salads are a pretty common staple when it comes to the warmer months, but with the right ingredients, they can also be great during the cooler months. Using such seasonal fresh foods as sweet potatoes and greens and fruits like pomegranates or citrus, you can create salads that are totally winter appropriate. Here are three easy, healthy and winter-friendly salad ideas to keep bowls of greens lasting the whole year through.

1. Clementine, pomegranate and feta salad recipe

These wintertime salads are delicious comfort during the cold months

The sweet flavor of clementines meets the tartness of pomegranate in this salad, which includes quinoa and organic arugula. Serve with the cranberry vinaigrette for more fall flavor.

Serves 4

Total time: 20 minutes

Ingredients:

  • 4 cups organic baby arugula
  • 2 cups cooked rainbow quinoa
  • 2 clementines, peeled and sectioned
  • 1/4 cup pomegranate arils
  • 1/4 candied cashews (look for these in the bulk section of your grocery store)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup cranberry juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Directions:

  1. In a large salad bowl, arrange the arugula.
  2. Top with the cooked quinoa, clementines, pomegranate arils, cashews and feta.
  3. In a small bowl, whisk together the remaining ingredients.
  4. Just before serving the salad, drizzle the dressing over the top, and toss with tongs.
  5. Divide among salad bowls, and serve immediately.

2. Almond, currant and baby kale salad recipe

These wintertime salads are delicious comfort during the cold months

Baby kale greens are topped with tangy blue cheese, almonds and currants and then served with a zesty apricot dressing.

Serves 4

Total time: 20 minutes

Ingredients:

  • 4 cups organic baby kale greens
  • 1/4 cup dried currants or raisins
  • 1/4 cup organic slivered almonds
  • 1/2 small red onion, sliced
  • 1/4 cup crumbled blue cheese
  • 3 tablespoons apricot preserves
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • Salt and pepper, to taste

Directions:

  1. To a large serving bowl, add the organic kale greens.
  2. Top with the currants, almonds, onions and blue cheese.
  3. To a blender, add the apricot preserves, vinegar, oil, salt and pepper.
  4. Blend on high, and then pour the dressing into a dressing bottle.
  5. Drizzle the dressing over the salad before serving, and toss well.
  6. Divide among salad plates, and serve immediately.

3. Black rice and roasted sweet potato salad with cranberries recipe

These wintertime salads are delicious comfort during the cold months

The fragrant black rice pairs well with the slightly sweet potatoes and tart dried cranberries in this rustic salad.

Serves 4

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes

Ingredients:

  • 2 small sweet potatoes, peeled and diced
  • 1 cup black rice or forbidden rice
  • 4 cups organic spring mix
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta or goat's cheese
  • 1/4 cup toasted pumpkin seeds
  • 1 lemon, juiced
  • 2 tablespoons tahini
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • Salt and pepper, to taste

Directions:

  1. Preheat the oven to 400 degrees F, and spray a baking dish with nonstick cooking spray.
  2. Add the diced sweet potatoes, and roast for 30 minutes or until cooked.
  3. Prepare the black rice as directed on the package. Once cooked, set aside.
  4. Arrange the organic greens on a serving plate.
  5. Fluff the rice with a fork, and spoon it over the greens. Top with the roasted sweet potatoes, cranberries, feta and pumpkin seeds.
  6. In a bowl, whisk together the lemon juice, tahini, apple cider vinegar, maple syrup or honey, and season with salt and pepper.
  7. Drizzle the dressing over the salad before serving, and toss well.
  8. Divide among serving plates, and serve immediately.

More salad recipe ideas

20 Fall salads to make all year long
Farmer's market farro salad
Grilled romaine salad with sweet potatoes

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