Get cooking inspiration with these ideas for salads that make the most of seasonal greens, dried fruits and healthy whole grains.
1. Choose your greens: Choose winter-friendly greens such as cabbage, kale, arugula and spinach — all of which grow in cool temperatures and are more substantial than spring’s ultra-light microgreens.
2. Accompany it well: When fresh produce is less abundant, garnish salads with preserved foods such as dried fruits, oil-preserved vegetables (for example, olives or roasted red peppers), nuts, seeds and cheeses.
3. Add some bulk: For dinner, we want salads with some heft. Consider cooked and cooled grains such as rice or quinoa; protein sources such as oven-roasted tofu, chicken or salmon, hard-boiled eggs and toasted nuts; and filling roasted vegetables such as squash, sweet potatoes, cauliflower or beets.
4. Dress it up: Make a simple dressing of oil and vinegar or citrus, and include minced garlic, Dijon mustard or dried herbs, especially if you have homegrown herbs preserved from the summer. For a touch of sweetness, add a dash of honey or pure maple syrup.
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