There is nothing like digging into a crisp salad … in the summer. The winter months receive less attention when it comes to salad recipes, as people crave heavier, heartier dishes. But just because cool, crunchy lettuce sounds less than appealing when the ground is covered in snow and ice doesn’t mean we have to toss salads out of our recipe collections completely. By roasting and sautéing your vegetables, you can create a warm salad worthy of winter. The following eight recipes will get your tastebuds tingling.
1. Roasted winter vegetable and millet salad
You may know millet as a common ingredient in bird seed, but it as Naturally Ella’s Roasted Winter Vegetable and Millet Salad proves, it has much more potential than that. Millet, World’s Healthiest Foods explains, will add copper, manganese, phosphorus, and magnesium to your diet, and may help lower the risk of type 2 diabetes. Millet has also been shown to prevent gall stones and help protect against breast cancer.
- 3-4 cups of assorted Brussels sprouts, carrots, butternut squash, and sweet potatoes
- 1 tablespoon olive oil
- 1 small red onion
- 1 cup cooked millet, cooled
- 2-3 handfuls spinach or kale
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons good balsamic vinegar
- Pinch of salt and pepper
Directions: Preheat oven to 400 degrees Fahrenheit. Cut veggies into quarter-inch to half-inch size pieces. Toss with one tablespoon olive oil and roast for 25-35 minutes until all are tender and browning. Remove from oven. In a large bowl, combine millet, spinach, and roasted veggies. Whisk together two tablespoons olive oil, two tablespoons vinegar, minced garlic, salt, and pepper. Pour over salad and toss well.