Why is it that I only crave salads in spring and summer? Sure, the farmer’s markets and my own garden beckon me during those seasons with their tantalizing variety of fresh produce. But, if we’re honest, our grocery stores carry a pretty great variety of options all year long. Yet, in the fall and winter my thoughts seem to go to heavier foods like stews and casseroles.
Well, I decided to see if I could create a winter salad that would satisfy my “hibernation hunger”, and it turned out to be easier than I thought. With the help of some awesome items from my local grocery store, making a winter salad was simple and delicious.
First of all, these beets are the bomb. I love the taste of beets, but cleaning, peeling and steaming them? No, thanks. Then, I found these in the organic section of the produce department. All the prep work is done for you, so you can just slice or chop them and toss them in your salads. Perfect.
Next, head to your freezer department and find a bag of diced butternut squash. Have you ever tried to peel and cut a winter squash with your dull, old knives? Believe me, it’s an accident waiting to happen. And, you can roast them straight from your freezer! Here’s how:
Preheat your oven AND a baking sheet to 450 degrees (on a low rack). Meanwhile, pour your frozen squash into a bowl with 2 tablespoons of olive oil and salt and pepper to taste. Stir until the squash is coated. When your oven is preheated, pour the veggies onto the hot sheet in a single layer. Bake 10 minutes, stir and bake 10 minutes more. Ta-da! Roasted squash.
Did you know that most of the little bags of peeled carrots contain bleach to keep them fresh? Yuck! I found these beautiful and colorful peeled carrots in the organic section. You can eat them raw (all the colors taste like carrots) or do as I did and roast them right along with the butternut squash.
There’s just something about dark greens for a winter salad that feels right. In the summer months I head for iceberg or butter lettuce, but in the winter months I love the dark varieties. Once again, these containers of greens are the easiest things to use (I hate washing lettuce!). I also chop these for use in soups, spaghetti sauce and meatloaf.
Now, we just throw all of that together for a hearty winter salad! Dark, leafy greens, some cubed avocado, roasted vegetables, your favorite balsamic dressing and a sprinkle of sunflower seeds. It makes a filling salad that tastes gourmet and it is as easy (no, EASIER!) than pie to make.
Give it a try and tell me what you think!
Read more of Ann’s contributions to allmomdoes here.
