Recipes | Winter Salad
Winter Salad
It can be a real challenge to get your vegetables in during the hectic holiday season. But you know that eating a lot of vegetables makes you feel your best, so how should can you ensure that you have a ready-made plant-packed dish ready?By prepping my winter salad with lemon dijon vinaigrette, and keeping it on-hand!Made with hearty local winter vegetables like kale, kohlrabi, onions, and winter squash, this salad won’t get soggy in your fridge. Along with my fave Ontario winter vegetables, it also contains toasted pecan for good fats, persimmons for sweetness, and farro – a gluten-free, higher-protein grain. The salad is dressed with my lemon dijon vinaigrette, which is the perfect complement to this healthy dish.This recipe makes a large amount – at least six servings – so it’s perfect for meal-prepping.Recipe by Abby, RD
Ingredients
Servings
- 1 large bunch of kale, chopped
- 1 cup farro
- 1 persimmon, chopped
- 1.5 cups raw pecans
- 2 large radishes, sliced thinly
- 1 delicata squash, peeled, seeded, and sliced into 1/2” half moons
- 1/2 red onion, sliced
- 1 small kohlrabi, peeled and chopped
- Olive oil
Dressing
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 1 garlic clove, minced
- 1 tablespoon honey
- Salt and pepper
- Optional: feta cheese
Instructions
Step 1
Prepare the farro and squash first:Step 2
Preheat oven to 350F. Spread squash on parchment-lined pan, drizzle with olive oil and salt, toss, and bake until soft.Step 3
Cook farro according to package instructions.Step 4
While squash and farro are cooking, prepare the raw vegetables and place them into a large salad bowl.Step 5
In a small frying pan on medium heat, toast the pecans until fragrant. Add to salad. When squash and farro are done, add to salad.Step 6
Make dressing by combining dressing ingredients and mixing well. Pour over salad and toss well. Serve with feta if desired.Step 7
Keep in an airtight container in the fridge for up to 4 days.