Seasonal Salads: Winter

I realized something funny recently. Long after I started branching out into seasonal fruits and vegetables, my salads remained stuck in the rut of lettuce, tomatoes, cucumbers, onions. Sure, the lettuce had morphed into “mesclun mix” and the tomatoes had turned into heirlooms, but it took some time before my insistence upon seasonal produce progressed into my salad bowl.

seasonal-salads-winter-postIt hit me that when I defaulted to my comfort zone in colder months the cost was a triple whammy: the taste wasn’t that inspiring (virtually none of the ingredients were in season, which means that they were being shipped from afar and likely of a variety that was bred more for durability than for taste), it took a heavy toll on the environment (with the miles those ingredients traveled, I could rack up a free airline ticket) and it was expensive (have you ever noticed how expensive cucumbers are outside of summer?).

When I finally started to toss together more seasonal options, my world opened up . . . as it tends to do when you “limit” yourself to what’s available locally or what’s in your CSA box. Here’s a list of ingredients to inspire you while the weather is still chilly, along with an example that’s become a winter staple on our table. Try a few mix and matches, throw in a crumble of cheese or toasted nuts, and play around with different dressings. Most of all, enjoy!

Winter Salad Ingredients

  • Bitter greens like escarole, frisée (a type of escarole), radicchio, etc.
  • Fennel
  • Celery (if you can find locally grown celery—or grow your own—do . . . you’ll be amazed by how flavorful and fresh it is)
  • Beets
  • Carrots
  • Citrus (like blood oranges or grapefruit)
  • Pears
  • Apples
  • Roasted squash and root vegetables

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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