Too cold for salads this winter? Instead of letting those greens go bad, heat them up for a delicious and warming dose of vegetables with this warm winter salad.
The Cold Salad Predicament
Over the summer I’d been living off of Trader Joes bagged greens, nuts, various cheeses, and simply homemade salad dressings. I’d found my groove and nothing could throw me off of it… or so I thought. Fall was long and warm here in Utah, but overnight it turned freezing and snow-filled and I didn’t know how the heck to deal. Suddenly with the temperature drop and perpetual cold-ness, those go-to favorite greens sat, and sat, and sat. All of a sudden my super easy veggie eating ways, were over. Danggit! After freaking out and wondering how the heck I’m going to get my daily dose of green stuff in, I turned away from the fridge-toward my stove, and the vegetable gods spoke to me. They said “heat me, heat me.” And just like that, my veggie-less future had been resolved. Now I will preface this with the fact that not all greens will do well sauteed or heated, but the hearty ones, like kale, shaved brussels and even romaine lettuce when charred turn out bomb. So here you go, a new, easy, and delicious way to make your favorite salads winter friendly.
The Warm Salad Solution
Too cold for salads this winter? Instead of letting those greens go bad, heat them up for a delicious and warming dose of vegetables.
- 1 tablespoon extra virgin olive oil
- 1 bunch green kale, chopped
- 1 lb brussels sprouts, trimmed, then cut thinly
- 4 slices prosciutto, sliced into strips
- 1/2 each pomegranate, aerils removed for salad
- 2 ounces goat cheese, crumbled
- 1 handful shelled pistachio nuts, chopped
- 1/4 cup high quality balsamic vinegar
Heat medium sautee pan. Once heated, add olive oil then kale and brussels sprouts. Sautee until softened and slightly translucent, about 5 minutes. Add salt and pepper to taste
Separate into bowls, evenly distribute toppings onto greens
Drizzle balsamic vinegar over salads, right before serving. Enjoy