Warm up with Winter Salads

Salads tend to get pushed to the back burner during the winter months, but fresh salads should not be reserved for the summer. Winter produce gives a twist on classic salad ingredients by introducing seasonal products like endive, butternut squash, fennel, parsnips, pears or apples and nuts. Mix these clever salad toppings with fresh greens beyond romaine with lettuce such as watercress or arugula and you will have a hearty flavor punch that will keep you from daydreaming about the summer.

Here are 2 winter salads that are sure to warm your palate and your belly during the cold winter days:

[toggle title=”Asian Pear and Arugula Salad with Goat Cheese“]

Dig in to this winter salad for a bursting flavor profile that envelops bitter, sweet and tangy in one delicious bite.

Ingredients

• 1/4 cup(s) extra-virgin olive oil
• 2 tablespoon(s) fresh lemon juice
• 1 teaspoon(s) honey
• 1/2 teaspoon(s) chopped thyme
• Salt and freshly ground pepper
• 5 ounce(s) baby arugula
• 3  (1 1/2 pounds) Asian pears, peeled, cored, and very thinly sliced on a mandoline
• 1/2 cup(s) salted roasted pumpkin seeds
• 3 ounce(s) fresh goat cheese, crumbled
• Sea salt, for sprinkling

Directions

• In a small bowl, whisk the olive oil with the lemon juice, honey, and chopped thyme. Season the salad dressing with salt and pepper.
• In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt, and serve right away.

Recipe and image from Delish

[/toggle]

[toggle title=”Winter Caprese Salad”]

With the addition of pine nuts and roasted tomatoes it hardly feels like summer on this plate.

Ingredients

• 12 plum tomatoes, cut lengthwise in half
• 1 1/2 cups extra-virgin olive oil
• salt and freshly ground black pepper
• 2 cloves garlic
• 6 tablespoons freshly grated Parmigiano-Reggiano
• 6 cups fresh basil leaves, plus a few leaves for garnish
• 4 tablespoons pine nuts
• 8 large bocconcini (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into quarters

Directions

• Preheat the oven to 200°F.
• In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
• Remove the tomatoes from the oven and let cool.
• Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
• Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
• Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
• To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

Recipe and image from Epicurious

[/toggle]

Photo courtesy of jsnflo via sxu.hu