Two Simple Salads for Winter

When I was growing up, having a winter salad required a trip out in the snow to fetch the kale. From just looking at the twinkling expanse of our snow-covered garden, with its gentle lumps here and there, no one would ever guess there was life underneath. I would kick away the snow with my boots and dig with my woolen mittens until the bright green stalks came into view. There, hiding under the snow, was our daily salad and much-needed vitamin C boost during the long Yukon winters.

Over the winter months, do you find yourself craving the crunch of a Greek salad, full of cucumbers, tomatoes, and peppers? What about the tender leaves of baby spinach or arugula? When we strive to eat seasonally, and thus sustainably, these are but just a few of the vegetables we give up, even though they are readily available in supermarkets.

Fortunately there are other fruits and vegetables to include in our diets to help satisfy the need for fresh produce on a cold January day. Apples, kale, pomegranate, grapefruit, cabbage, celery root, and brussels sprouts are just a few ingredients that lend themselves beautifully to the salad bar.

Here are two recipes I’ve been making forever. When the cucumbers and sweet cherry tomatoes of July are but a memory, they both offer that much-needed crunch.

Apple-Fennel Salad with Pecans & Pomegranate

This is the more labor intensive of the two salads as it requires a mini-chopping session; however, with just four ingredients, plus a vinaigrette, it comes together pretty quickly. Pomegranate seeds, toasted pecans, and vinaigrette can be prepared in advance so when lunchtime rolls around, all you have to do is chop up an apple and fennel bulb and toss!

Ingredients:

• 1/2 cup pecans, toasted*
• 1 large apple, washed
• 1/2 bulb fennel (or 2-3 stalks celery)
• 1/2 cup pomegranate seeds
• 2-3 Tablespoons Clementine Vinaigrette (recipe below)
• salt & pepper to taste

Method:

1. Wash and divide fennel, reserving half of it for tomorrow’s salad. Place cut side down on cutting board and slice thinly.
2. Chop apple into batonnets (think 1/2-inch thick matchsticks) –or just hack it up any way you like!
3. In a medium bowl, combine fennel, apple, pecans and pomegranates and toss to combine.
4. Drizzle with clementine vinaigrette, season lightly with salt and pepper and mix well. Serve at once.

*Tip: I like to toast up several cups of pecans when I’m baking something, and then store them in a glass jar so that they are ready to go for the rest of the week, rather than heating my oven too frequently.

Why bother to toast nuts? Well, just like toasting spices, subjecting the nuts to heat brings out their flavors and releases those natural oils. I find it also takes off that ‘fridge taste’. Yes, you should keep your shelled nuts in an airtight container (glass jars work for me) in the refrigerator to keep them as fresh as possible.

Clementine-Coriander Vinaigrette

Still got small citrus hanging around from the holidays? Grab a few and squeeze up this refreshing and tangy vinaigrette.

Ingredients:

• 2 ripe clementines
• pinch of ground coriander
• pinch of freshly ground pepper
• pinch of salt
• 2 Tablespoons extra virgin olive oil

Method:

1. Halve clementines and squeeze juice into a microwavable bowl. Microwave on high for three minutes. (This reduces the juice, making the flavor more concentrated.) Allow to cool for a few minutes.
2. Add coriander, salt, pepper and olive oil to the bowl. Whisk together until combined.
3. Taste vinaigrette and adjust seasoning as necessary.

Summer Variation: This vinaigrette is lovely on just about any type of greens (watercress! arugula! spinach!). Try adding half a clove of minced garlic for some extra kick.

Kale Salad with Maple-Poppyseed Dressing

Admittedly, the appeal of this barely-dressed salad stems from my emotional attachment to that childhood lunch. We didn’t have apples or oranges to jazz it up, but my mother’s poppyseed dressing, sweetened with local honey, was enough.

Feel free to add your own garnishes; I’ve listed a few suggestions.

Ingredients:

• 1 bunch kale, washed and dried
• 1/4 cup Maple-Poppyseed Dressing (recipe below)
• Add-ins of choice: chopped apple, toasted almonds, dried cranberries, red onion slivers, orange slices, etc.

Method:

1. Tear kale into a large bowl, using only the frilly green parts and discarding the tough stalks.
2. Toss kale with vinaigrette and any add-ins you wish. Taste for final seasoning. Add salt and pepper as desired. Serve.

Maple-Poppyseed Dressing

Here I’ve swapped out the honey for maple syrup, another local specialty, and added a splash of lemon juice for extra acidity. No delicate vinaigrette for this robust winter green!

Ingredients:

• 1 teaspoon Dijon
• 1/4 teaspoon salt
• 1 Tablespoon maple syrup (or honey)
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon lemon juice
• 1 clove garlic
• 1 Tablespoon poppy seeds
• 1/2 cup extra virgin olive oil

Method:

1. In a small glass jar, combine Dijon, salt, maple syrup, vinegar, and lemon juice. Finely chop garlic or grate with a microplane and add to the jar. Top with lid and shake well.
2. Add poppy seeds and olive oil, cover and shake well. Refrigerate until ready to use. May keep up to three weeks if kept chilled.

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More Winter Salad Links

• Shaved Brussels Sprouts Salad with Pecorino Romano and Walnuts :: Culinate
• Lettuce with Oranges, Fennel and Pomegranate :: Good Life {Eats}
• Russian Potato Salad :: Mango & Tomato
• Grilled Shrimp Salad with Savoy Cabbage :: Food & Wine
• Citrus & Pomegranate Salad :: Simple Bites

Do you find January a tough month to eat seasonally?

Tagged as: apples, maple, salad dressing, Salads, Side Dish, winter food