Despite the fact it’s February and 80 today, technically it’s still winter. I’ve witnessed trees, bushes and flowers blooming all around me. The temps and the budding make it easy to want to start thinking of spring food, but let’s not be too hasty. Old man winter is still lurking.
I love hearty salads in the winter that can be served as a full meal. We tend to shy away from salads in the colder months, but bulking them up with deep flavors is a key to their comfort. This salad includes smoky almonds that provide a crunch and are filling. They’re balanced nicely too by the apples so they’re not overpowering. Check out the substitutions if you prefer to avoid the processed food.
And, if you’re trying to do you best to eat in season, here’s technically what’s available until spring has officially sprung:
Arugula, Beets, Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Chard, Cilantro, Citrus, Collards, Dill, Endive, Fennel, Kale, Kohlrabi, Leek, Lettuce, Mustard Greens, Peas, Radicchio, Radishes, Rosemary, Rutabaga, Shallots, Spinach, Turnip and Turnip Greens, Watercress.
What are some of your favorite winter salads? I’d love to hear how you’re still using winter produce to make satisfying meals.
Feel free to leave a comment.
Kat
The chicken can easily be replaced in this salad with cooked lentils, or another bean of your choice. Also, try making your own Ricotta or use another mild nut cheese if you prefer.
| Servings | Prep Time |
| 2 people as a main meal, 4 as a side salad | 10 |
| Cook Time |
| 20 See directions |
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The chicken can easily be replaced in this salad with cooked lentils, or another bean of your choice. Also, try making your own Ricotta or use another mild nut cheese if you prefer.
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Ingredients
Dressing
- 1 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- Kosher salt To taste
Salad
- 1 pkg Beyond Meat Grilled Chicken Strips
- 1 apple, halved and cored Fuji or Pink Lady
- 5 ounces Baby Arugula
- 1/2 cup smoked almonds, chopped
- 1/4 cup Kite Hill Ricotta Cheese
Servings: people as a main meal, 4 as a side salad
Instructions
- Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt. Cook the chicken strips according to the package directions, set aside. Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the chicken, arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.
Recipe Notes
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