If you’re like us, you don’t want to be eating bowls of iceberg lettuce, bell pepper and cucumber in the colder months (or ever). But how do you continue the concept of a healthy, nutritional salad into the winter and stay warm, full and satisfied for longer?
Try the following hearty winter salads featuring seasonal root vegetables, pulses and grains. There’s not an iceberg in sight!
This recipe from The View from Great Island is full of fresh flavours and it’s ridiculously quick and easy to make. It’s our #1 salad when we’re short on time and as it’s best served cold, you can prepare it the night before.
There’s no better way to enhance your salad than adding big chunks of bread. Featuring sundried tomatoes, kalamata olives, artichokes and a fistful of herbs, this salad is perfect served fresh and warm by the fire.
This is technically a summer bowl, but we think this salad from The First Mess works just as well in autumn/winter when beets are in season. If you can’t get sprouted mung beans, just use the beans as they are or substitute for another bean if you’d prefer!
It’s a year-round beauty that goes perfectly with a summer BBQ and a wintery tagine. Apricots would be an excellent addition to take that Moroccan vibe even further.
If you fancy something more on the ‘salady’ side of the spectrum, try this fresh fall recipe – another from The First Mess, our absolute favourite food blog.
Or… make your own.
Choose a grain or pasta and a pulse like chickpeas or lentils. Stir in your vegetables of choice and a dressing. Stir with some dark green leaves such as kale or rocket and sprinkle your favourite nuts and seeds on top. Take control of your salad destiny.