Warming Winter Salads

Warming Winter Salads

Using seasonal produce during the winter months is a perfect way to put your holiday indulgences in the rear view mirror. Including some cooked ancient grains, roasted root vegetables, nuts, seeds and seasonal fruit will provide plenty of nutrients and satisfying fiber.

They will also give you that cozy, comfort food feeling that we all crave in winter (yes, even in Florida!). Keep the dressing light and you will achieve delicious and healthy perfection. I find that a simple vinaigrette works well and doesn’t overpower the earthy flavors.

 Here is a quick guide to mix and match ingredients to create your own masterpiece. Don’t forget to throw in some nuts and/or beans for added protein.

(Serves two as a main course)

Ingredients (don’t forget to purchase organic produce and grains whenever possible)

Two cups raw Spinach

One medium sized Sweet Potato

One Pomegranate

1/2 cup quinoa

1/2 cup grated Carrot

1/2 Cup Chopped Walnuts

Peel and cut sweet potato into bite size cubes. Place cubes on a sheet pan, drizzle with Olive oil, sprinkle with salt and pepper. Roast in a 375 degree oven for 20 minutes. Tossing half way and careful not to burn.

Prepare quinoa according to package direction (typically 1 cup of water or broth to 1/2 cup quinoa).  When finished toss in the grated carrot.

Cut the pomegranate in half and remove seeds.

To assemble the salad, place spinach in the center of plate or bowl, top with quinoa and carrot mixture and surround with sweet potato, pomegranate and walnuts.  Drizzle with your favorite vinaigrette.