Cooking Cove: Winter greens for winter meal blues

Cooking Cove: Winter greens for winter meal blues

Kale, Roasted Butternut Squash and Almond Salad. Stock photo

By Barbara Beltrami

Just because it’s winter doesn’t mean that you have to wait for spring and summer for interesting salads. In fact, on the contrary, winter veggies offer some great opportunities for crispy crunchy salads that take the blah out of winter fare and are hearty and oh-so-good for you. Of course, there’s kale, the new wonder veggie, roots such as beets and carrots and all the members of the cabbage clan with Brussels sprouts, cauliflower, broccoli and, of course, cabbage itself, both green and red. Cooked, raw or a combination of both, deftly dressed and seasoned, a winter salad can become a whole meal in a bowl.

Kale, Roasted Butternut Squash and Almond Salad

Kale, Roasted Butternut Squash and Almond Salad. Stock photo

YIELD: Makes 6 servings.

INGREDIENTS:

3 tablespoons wine vinegar

1 tablespoon Dijon mustard

¼ cup + 2 tablespoons extra virgin olive oil 

1 tablespoon honey

1 tablespoon orange juice

Salt and freshly ground pepper to taste

1 small butternut squash, peeled, seeded and diced

1 large onion, chopped

2 bunches kale, washed, stemmed and sliced cross-wise into half-inch strips

½ cup toasted sliced almonds

DIRECTIONS:

Preheat oven to 425 F. Line a shallow baking pan with aluminum foil. In a small bowl, whisk together the vinegar, mustard, ¼ cup olive oil, honey, orange juice and salt and pepper and set aside. In a large bowl, toss together the squash, onion and remaining 2 tablespoons oil; spread in foil-lined pan and bake, turning once or twice, until squash is tender but not mushy and onions are golden. Crumple kale by “massaging” with both hands; transfer to serving bowl and toss with squash and onions, dressing and almonds. Garnish with pomegranate seeds if desired. Serve warm with bread dipped in extra virgin olive oil.

Fennel, Red Cabbage, Orange and Red Onion Salad

YIELD: Makes 6 servings.

INGREDIENTS:

1 fennel bulb trimmed and diced

½ small red cabbage, thinly sliced, then chopped

2 oranges, peeled and thinly sliced

½ red onion, thinly sliced, rings separated

½ cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 garlic clove, minced

1 teaspoon chopped fresh tarragon or ¼ teaspoon dried

Coarse salt and freshly ground black pepper

DIRECTIONS:

In a large bowl toss together the fennel, cabbage, oranges and onion. In a small bowl vigorously whisk the oil, vinegar, garlic, tarragon and salt and pepper; pour over salad and toss again to thoroughly coat. Serve at room temperature with meat, poultry or fish.

Golden Beet, Brussels Sprout and Kohlrabi Salad with Creamy Herb Dressing

YIELD: Makes 8 servings.

INGREDIENTS:

4 golden beets, peeled, trimmed and cut into 8 wedges each

4 medium bulbs kohlrabi, peeled and cut into 8 wedges each

1½ pounds Brussels sprouts, trimmed and halved lengthwise

1 head Boston or romaine lettuce, washed and separated into leaves

¼ cup chopped fresh dill

2/3 cup chopped fresh flat-leaf parsley

½ cup sliced scallions

¾ cup mayonnaise

½ cup plain Greek yogurt

2 tablespoons white balsamic vinegar

Salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 375 F. Wrap beets and kohlrabi separately in aluminum foil. Bake until fork tender, about 20 to 25 minutes. Meanwhile, steam Brussels sprouts until tender but still bright green, about 5 to 7 minutes. Remove and place in ice water for 2 minutes; drain. Arrange lettuce leaves on a platter; top with beets, Brussels sprouts and kohlrabi. Place dill, parsley, scallions, mayonnaise, yogurt, vinegar, salt and pepper in the bowl of a food processor and pulse until mixture is well blended. Sprinkle vegetables with salt and pepper to taste and pour dressing over them. Serve warm or at room temperature with crusty multigrain bread.

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