Salads, reimagined
Warm salads to bowl you over
Like their cool counterparts, warm salads can be packed with the nutrient-dense ingredients you’re trying to eat more of. Pivot to these cozy early spring salads that are, without question, hot stuff. They’re most certainly not your standard bowl o’ greens!
- 2 large carrots cut into ½ inch chunks
- 2 large parsnips cut into ½ inch chunks
- 3 cups cubed celery root
- 1 tbsp grapeseed or avocado oil
- 4 large eggs
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp grainy mustard
- 1 garlic clove peeled and grated or very finely minced
- ¼ tsp salt
- 8 cups frisee and/or tender salad greens torn into bite-sized pieces
- ⅓ cup almonds preferably toasted, coarsely chopped
Preheat oven to 425°F and place rimmed baking sheet in oven as it heats.
In large bowl, toss carrots, parsnips, and celery root with grapeseed or avocado oil and season with salt and pepper, if desired. Spread out on hot baking sheet and roast until vegetables are golden and tender, about 30 minutes, stirring once halfway.
Meanwhile, in large saucepan, bring 3 inches of water to a simmer (the point when you see bubbles coming up to the surface, without full rolling bubbles). Into small bowl, crack an egg, then gently ease egg into simmering water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels as they are done.
In small bowl, whisk together olive oil, cider vinegar, mustard, garlic, and salt.
In large bowl, toss frisee or salad greens and roasted vegetables with dressing. Divide salad among 4 plates and top each with a poached egg. Sprinkle with chopped almonds.
- 1 cup farro
- 2 tsp olive oil
- 1 shallot peeled and chopped
- 2 garlic cloves peeled and chopped
- 2 cups fresh or frozen blueberries
- 2 tsp lemon zest
- ½ tsp dried thyme
- ¼ tsp dried red pepper flakes
- ¼ tsp salt
- 2 tbsp balsamic vinegar
- 8 cups baby spinach or mesclun mix
- 1 large red bell pepper thinly sliced
- 1 lb cooked chicken sliced
- ½ cup chopped parsley
In medium-sized saucepan, place farro and 3 cups water. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes, or until grains are tender. Drain well.
In small saucepan, heat oil over medium heat. Add shallot and garlic; heat for 30 seconds. Add blueberries, 2 Tbsp water, lemon zest, dried thyme, red pepper flakes, and salt; heat for 3 minutes, or until blueberries have softened and released some of their juices. Stir in balsamic vinegar.
Divide greens, farro, bell pepper, and chicken among 4 serving plates. Top with warm blueberry dressing and scatter parsley overtop.
- 1 cup black lentils
- 2 tsp grapeseed or avocado oil
- 1 cup chopped onion
- 2 garlic cloves peeled and chopped
- 1 large head broccoli florets finely chopped
- Juice of ½ lemon
- ½ tsp salt
- ½ tsp dried red pepper flakes
- 1 cup sliced roasted red pepper
- ½ cup chopped dill
- 2 tbsp capers
- ¼ cup pumpkin seeds
In medium-sized saucepan, place lentils, 4 cups water, and a couple pinches of salt, if desired. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not mushy, about 20 minutes. Drain well.
In large skillet, heat oil over medium. Add onion and heat until softened and beginning to darken. Stir in garlic and heat for 30 seconds. Add broccoli and heat, stirring a couple of times, for 5 minutes. Pour in 2/3 cup water; cover and heat until broccoli is bright green and liquid has absorbed, about 3 minutes. Stir in lentils, lemon juice, salt, and red pepper flakes; heat for 1 minute. Stir in roasted red pepper, dill, and capers.
Serve topped with pumpkin seeds.
By Matthew Kadley, MSc, RD
Article Courtesy of Alive Magazine
