We all (almost) need to lose a few pounds after the holidays, right? However, starving is not an option, as one will soon revert to unhealthy eating habits. It is better to adopt a less restrictive diet that advocates the consumption of seasonal, fresh and vitamin-rich products. Bonus points if the resulting dishes are delicious. All kidding aside, you need a winter salad to start the year off right. And because variety is the real spice of life, we present you with 3 winter salad recipes not to be missed this season!
Winter salad consists of 3 gastronomic options
Before presenting our 3 favorite recipes, it is worth clarifying what a winter salad is. Obviously, the first condition is that the food contains (mainly) vegetables. Second? Of course, we prefer products that are typical for the current season! So, cabbage and turnips, parsley and carrots, spinach, pumpkin and beets: on the table! Not to mention some fruits…
Radish and pear winter salad with blue cheese
The first recipe for today combines winter vegetables and fruits that are quite spectacular. It is quite satisfying due to its protein content, it is actually a simple and quick to prepare mixed salad. List of ingredients needed to make 4 servings of this delicious winter salad:
2-3 ripe but firm pears (preferably Bosc or Doyenné du Comice varieties)
1 bunch of radishes (optional turnip or daikon, purple malaga, yellow zlata, etc.
salt and freshly ground black pepper
¼ cup extra virgin olive oil
3 tablespoons of fresh lemon juice
fleur de sel or sea salt
125 grams of French blue cheese of your choice (or Gorgonzola dolce for an Italian menu, for example)
1 sheet of toasted nori
Finely chop the pears, avoiding the central part with the seeds. A mandolin is great for this operation, but a very sharp knife will also work. Then chop the radishes and mix the two in a large bowl. Make a simple dressing of extra virgin olive oil, lemon juice, and kosher salt. Sprinkle the slices of vegetables and fruits with it, tossing well to coat them evenly. To serve, arrange the tossed salad on each plate and sprinkle lightly with a few crystals of sea salt. Crumble the blue cheese over the top and season with pepper. Crush the nori and sprinkle over each salad. If it’s too soft, you can grill it in a dry pan for a few minutes, which will bring out the flavor.
Watercress, carrots and halloumi to serve as a starter
The following winter salad is equally delicious and easy to prepare. Plus, like the previous recipe, it’s vegetarian, gluten-free, and only takes 15 minutes to make! By the way, thanks to the halloumi cheese in it, you can serve it as a starter. This winter salad is made with watercress, but it can easily be mixed with lamb’s lettuce, baby spinach, and more. you can replace with The products to buy for 4 people are:
100g baby spinach, baby spinach or lamb’s lettuce
2 large oranges
1½ tablespoons Dijon mustard
1½ teaspoons of honey
1 tablespoon of white wine vinegar
3 tablespoons canola or olive oil
pepper and salt
2 large carrots, peeled
225 g halloumi, sliced
First, take the supremes from the oranges by consulting the super helpful video above. When you slice an orange in a bowl, try to catch the juice that drips and add the juice squeezed from the parts you cut. Make a vinaigrette by adding mustard, honey, vinegar, oil and a little pepper and salt.
Using a vegetable peeler, cut the carrots into thin ribbons and place them in the vinaigrette bowl, tossing gently. Let them rest in the bowl. Meanwhile, heat a drizzle of oil in a pan and cook the halloumi for a few minutes until golden on both sides. Add the watercress to the carrots and stir gently. Divide the mixture between plates and garnish with pan-fried halloumi and orange supremes.
Mixed cabbage salad with goat cheese and walnuts
Whether for a special occasion or just to diversify your menu and make it healthier, we present a recipe that will serve you well. Ingredients for the ultimate winter salad for 4 people:
180-200 grams of cabbage/cabbage, cut into strips
1/2 small lemon, squeezed
1 tablespoon extra virgin olive oil
180-200 grams Brussels sprouts, broccoli, cabbage or carrots (or other similar winter vegetables, roasted)
2 medium apples, cored and chopped
1 cup walnuts, pumpkin seeds, almonds, or pecans (depending on personal preference and availability), toasted
125 grams of shredded goat cheese
1 cup of pomegranate juice
Optional: 1 1/2 cups cubed roasted butternut squash
1/4 cup red wine vinegar
4 teaspoons whole grain mustard
4 tsp maple syrup
1/4 teaspoon sea salt
ground black pepper
1/4 cup extra virgin olive oil
Place the chopped cabbage in a very large salad bowl and add the lemon juice and extra virgin olive oil. Using your hands, gently massage the liquid into the greens, which should turn slightly pale and dark green. Add the other grated vegetables to the bowl along with the apples and chopped walnuts. Next, make the sauce by combining all the dressing ingredients in a screw top jar. Shake vigorously for 30 seconds, pour over the salad and mix well. Finally, add shredded goat cheese, pumpkin and pomegranate meat and serve. Here it is! Also check out our roundup of comforting winter soups, the cream of the season!