Winter Salad

30 Dec Winter Salad

I love finding a salad that challenges the boundaries of what I think a salad can be, like calling for raw brussel sprouts and adding grains and seeds. Fruit can be a surprising and welcome twist too. This salad is a very hearty mix of seeds, fruit, cooked grains and squash mixed with some raw winter greens. It is anything but ordinary; my hope is that it will cause you to up your salad game.

I love thinking about salads as a complex combination of sweetness, savory and crunch. It opens my thoughts to how salads should be built and the idea that salads really can be a main dish instead of a side. Adding hearty grains and sweet potatoes or squash make this into a hearty main dish salad with all the components of a balanced meal that will leave you feeling satisfied.

This salad would be the perfect thing to bring to a get together; it can stand-alone or play with others. It would be a beautiful addition to a family-style table. Add your own twist and enjoy with friends and family!

winter salad

Delicious and complex mix of winter veggies, fruit and seeds

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Ingredients

  

• 2 c Butternut Squash diced
• 2 tbsp. cooking oil or fat
• 1 Pear diced
• 3/4 c Pumpkin Seeds (pepitas), toasted
• 1 c Pomegranate Seeds
• 3 c Cooked Millet
• 1/2 Bunch of Kale stems removed and finely chopped
• 1 1/2 c Brussel Sprouts finely chopped

for dressing

• 1/2 c Hummus store bought without added sugar
• 1/4 c Olive oil
• salt to taste

Instructions

 

• Heat a skillet on medium high with cooking oil and add diced butternut squash. Cook until slightly browned, about 10mins. Turn heat down to medium low, add about a half cup of water and cover the skillet to let the squash steam and finish cooking, about 5 mins. Remove from heat and allow to cool slightly.
• Combine all the ingredients for the salad in a large bowl and toss well.
• Combine oil and hummus in a jar with a lid and shake until well combined.
• Cover salad with dressing and toss to coat. Serve immediately.