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Winter's Best Salads

I’ll be the first to admit, I have a hard time finding salad satisfying in the winter. I love leafy greens, but I crave hearty food when the snow falls and your basic salad is anything but. Recently I set out to make three different salads that were heartier and filling and perfect for winter. I wanted them to maintain their status as a healthy food – no Snickers bars mixed with whipped cream here – but to still be deliciously fun. In fact, top any of these with a poach egg, chicken, or shrimp and you’ve got an excellent meal.

These are the three that we loved the most as winter salads. They are simple to pull together and will make you happy to reinvent the winter salad again.

I’ve listed the ingredients of each salad below and trust you know how to toss them. For each one I use the same basic balsamic dressing:

  • ¾ cup good quality extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 pinch kosher salt

Whisk vigorously to combine. Makes 1 cup. That is more than enough for each salad; you’ll have some leftover.

Each salad serves 2 people.

Photograph by The Naptime Chef

1) The Squash Salad: This beauty contains the following: 1 cup roasted cubed butternut squash, 1 tablespoon pomegranate seeds, 2 ounces crumbled goat cheese, 1 tablespoons roasted pumpkin seeds, and 3 cups mixed greens. Toss with 2 tablespoons dressing and serve.

Photograph by The Naptime Chef

2) The Southwestern Style: ½ cup corn, ¼ cup black beans, 1/2 finely chopped red and green pepper, 2 ounces crumbled goat cheese, and 3 cups mixed greens. Toss with 2 tablespoons dressing and serve.

Photograph by The Naptime Chef

3) The French Salad: This salad is adapted from my friend Ellise Pierce of Cowgirl Chef. 6 roasted yellow potatoes (cut in half before roasted), 1 chopped tomato, 3c cups chopped romaine lettuce, 2 ounces crumbled goat cheese, 1 teaspoon chopped chives. Toss with 2 tablespoons dressing and serve.

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