Hearty Winter Salad

We know that spring is upon us but we had to share what has become what we call in the Berg house our Winter Salad. This hearty salad has plenty of crunch and fiber to almost make it a meal. For me at least I need a little more protein. 

This salad checks off a lot of requirements for us. One it keeps for 3-4 days. (I hate chopping vegetables every day!) It is full of different colors of veggies. Meaning more nutrients. It has a very satisfying crunch to it. Oh and it tastes pretty good too. 

We also wanted to give all of our Habitual Fix members a little more inspiration during our vegetable week! Plus inspire all of our other clients to eat more veggies! For more info check on our Habitual fix class check out our Habitual Fix page:)

Anyway let’s get on with the amazing salad. 

I view recipes as a guideline rather than a hard fast rule. So here is your guide to making your own Winter Salad. Choose the ingredients that you like the most and create something new to try. (While we say winter salad it really works for anytime of the year!)

Steps to Creating your own Winter Salad 

  1. Create a base with winter greens. This can be kale, shredded brussel sprouts, green and red cabbage. If using kale we massage it with a little olive oil and salt first.
  2. Add a little crunch: Shredded carrots, chopped celery, chopped toasted nuts (Pecans or almonds work well), chopped raw or pickled onion.
  3. Add a winter fruit: pears or apples, cut into diced size pieces. Pomegranate seeds are also great.

4.  Roast a winter squash, sweet potato or garlic. For the squash or sweet potato: cut into bite sized pieces and roast at 400 degrees until fork tender and slightly browned. Usually takes me about 30-40 minutes. I start this step before I start chopping all the veggies/fruit. As a useful shortcut, I like to buy the butternut squash already cut.

5.  Optional: Add a little goat cheese or feta

6.  Toss all together and add your favorite dressing. For us we make a very simple vinaigrette that does not need to be refrigerated. We mix together ½ cup of Olive oil, ¼ cup of red wine vinegar, 2-3 tsp of dijon, 2-3 tsp of honey, & salt and pepper.

This week our salad consisted of the following: Kale, shredded brussel sprouts, shredded carrots, toasted pecans, red apple, sweet potato, &  goat cheese. 

We would love to know what you create!

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