In the colder weather, we want sturdier, starchier foods. The craving applies to salads, too. This selection of ‘cold weather salads’ relies on typical pantry items, which means with a well-stocked larder you can make most of them with little or no planning.
Nothing like toothsome barley to satisfy the need for something deliciously starchy! Add some chic peas, diced red onion, chopped green olives and orange pepper, toss with parsley and a vinaigrette and you’ve got yourself a Company Worthy salad! Unlike many others, this holds for days in the fridge.
Dress up red leaf with some deli-style olives and artichoke hearts out of the can. Yum! While I generally prefer white or rice vinegar, a balsamic vinegar adds to the visual sense of a dark and hearty mixture.
Sunflower seeds and cannellini beans, both readily kept on hand, dress up any salad — here find them nicely partnered with spinach and red cabbage.
Hearts of palm and again, sunflower seeds, turn an otherwise pedestrian salad into something a little special. Scallions and radish add pizzazz. The dressing here is Marie’s Lite Blue Cheese mixed with lemon and garlic. It’s the only store bought dressing I ever use. If you’ve a brand you really like, let me know! Generally, I find that little compares with homemade mustard/garlic vinaigrette.
This salad combines radicchio, sunflower seeds, chic peas and carrot ribbons with bitter greens. In the cold weather, it’s nice to have pops of color on our plates and even though we associate bitter greens with spring, they’re available all year ’round. Partner with a sweet potato for a light, mid-week meal.
Roasted beets of any color constitute a real treat in my book. Wrap them in foil, throw ’em in a medium oven for an hour, use the foil to scrape away the skin and voila! — you have a tender, sweet vegetable that really needs no adornment. Here, I’ve mixed yellow beets with canned white beans, olives and lots of pepper prior to dressing with a vinaigrette.
If my friend Elizabeth ever produces another batch of this exquisite oil, I’ll let you know. It’s delicious on salads and good for direct application to hair and skin, too.
Escarole, mung bean sprouts, and radishes. Not sure why this salad made it into the ‘cool weather file,’ but I’d eat it this late November week for sure.
Chicken Waldorf Salad is special any time of year, but in November it’s particularly satisfying. I’ve skipped the greens and the grapes and added wild rice. Walnuts are a must, as are celery and some kind of onion. I didn’t do so here, but roasting the nuts briefly in a saute pan brings out their flavor. This is a wonderful use of leftover chicken.
Dee – I’ve been missing salads ever since the first romaine scare … thanks for a wonderful array of options for rethinking what salad can be!
Glad to oblige. I threw out a brand new pack last week. Bummer! In spite of these photos, it is our go to lettuce.
Wow. I must be hungry. Your beautiful salads make me want to lick the screen.
YOU Are THE BEST!
Dee, this post is fantastic. I will reread it and dive deeper but wow!
LOVE you sharing my oil…YES, I want to create another batch and grow it.
But this is the kind of post I want to be making.
SO grateful to you and all of your divine wisdom that shines light in my life.
we have to figure out how I can post comments on your blog!
I thought of you a lot writing this. How much you know about the seasons and what the body needs… How much I’ve learned from you… This comment and the last one have shown up but I’ve edited them to delete all the additional name/email/phone etc.
5AM on a Rainy Manhattan Tuesday and I’ve been dealing with loss of appetite recently. This post wakened my taste buds. Really, thanks. I will be fashioning some of my own making later today and crediting you in my heart.
You beat me by an hour and a half! Hope the changes in appetite are driven by seasonal change and nothing more serious.
Man! Okay, these look so yummy! Minus a few ingredients not my taste, I could eat every bite of ALL of these salads!!! We went olive oil tasting on our recent trip. That was a first!
Olive tasting in California!! Sounds heavenly.