The salad is chock full of healthy goodies and unlike lettuce, it doesn’t wilt much if you make a large batch to enjoy over the course of a few days. That’s because it has hearty greens like kale and cabbage. The rest of the ingredients are either neutral or sweet. If you are seeking a tangy, salty salad – this is not it. But it’s a fantastic, hearty salad that is satisfying without being overly heavy. If you only have one colour of cabbage just use that, and cut the recipe in half for a smaller salad.
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This dish is a hodgepodge of incredibly vitamin rich ingredients. You start with roasting some creamy delicata squash and fingerling potatoes and then toss that with crunchy kale and radicchio OR cabbage. The heat of the roasted squash will wilt the greens, making a warm, flavorful salad that I top with a light lemon vinaigrette. Raddichio has a slight bitterness, which is offset nicely by the sweet and creamy squash. This dish is light and flavorful while also being absolutely packed with fiber and vitamins. Most importantly, it’s simple and easy to prepare.
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Deep, dark, ruby roasted beets soaked in honey-dijon oregano vinaigrette top a medley of spring greens. Add creamy, tangy goat cheese and a sprinkling of icy red onions, and that’s all it takes to achieve salad nirvana.
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Hakurei turnips are a small, round, and white Japanese variety. They have a crispy sweet peppery taste with a hint of a fruity flavor. They pair well with pears, apples, dried fruits and nuts. I prefer to eat them raw in a salad but they are also good roasted. If you don’t have all of the ingredients for this Hakurei turnip salad, improvise with what you have.
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Toasty walnut oil is a perfect substitute for extra-virgin olive oil when making honey-kissed dressings. For your greens, try spinach, arugula, and/or dandelion.
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Bacon in a salad doesn't necessarily scream "healthy!" but because the meat is used in moderation, this dish is still a winner. Just two slices (for four servings) impart a smoky flavor into the vinaigrette that coats the greens.
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Organic farmer Stuart Dickson is a fantastic cook, and he takes great pride in his use of greens. He especially loves kale, and sometimes instead of kale, he uses baby escarole leaves, which are equally delicious with this hot dressing.
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