Crispy cool lettuces, juicy tomatoes, crunchy sweet peppers, onions, and berries - all the makings of a refreshing and nutrientpacked salad, right?
Well yes, but while most of us think of salads in this vein, there is a world of options available to us and many of them are hearty enough to satisfy our cool-weather cravings. Even though we are on the cusp of springtime, it will be a while before any local produce shows up so now might be the perfect time to explore winter salad ingredients and warm “salads.” To start, let’s think about items we may not typically use to build a salad.
DRIED FRUITS Cranberries are a favorite, but LOTS of options are easily found and any of them would be delicious in a salad. Apple and mango slices, chopped dried apricots, figs, or dates, dried cherries or blueberries, or any variety of crunchy freeze-dried fruits such as strawberries, pineapple or peaches would be delightful. Probably keep your fruit add-ins to one or two types per salad if building a vegetable-forward bowl.
NUTS & SEEDS - Again, we have our common salad components like sunflower kernels, pecans and walnuts, but try toasted pumpkin seeds, chopped peanuts for an Asianinspired mix, or even cashews. These additions will bump up the protein content of your salad and give a different type of crunch.
BEANS - Such an easy way to add a little more protein! You could save a cup from your next batch of bean soup, but the quickest option is canned beans. Drain and rinse them well, and if you feel they need more flavor you can sauté briefly with a touch of olive oil and whatever seasonings you like - blackened seasoning on chickpeas is one of my favorites.
BLANCHED or ROASTED VEGGIES Steam briefly over boiling water or in the microwave, leaving them a bit crunchy if you like. Or toss with olive oil, salt & pepper and roast just until tender in a 400-degree oven. Some great ones include small broccoli florets, chopped green beans, carrots, sweet potatoes and onions.
GRAINS - Something about the addition of grains veers off into “grain bowl” territory to me instead of the salad genre. BUT, we do commonly use corn in salads, and that’s a grain as well. I say follow your heart here and find out if you enjoy a sprinkling of quinoa or toasted brown rice in your salad.
This list of recommendations is far from inclusive. I’m sure once you begin to think outside the bowl, you’ll find even more interesting ways to switch up your salad routine. The warm salad recipe I’m sharing this week has been a hit each time I served it. You could add a meat protein if you wish, serve as a meatless entree or as a hearty side dish.
Let’s Eat!
Jessica Mobley is owner and chef of the Walking Pig in St. Joseph.
