Three Salads for Your Holiday Table

Just one short week stands between us and the string of winter holidays beginning with Thanksgiving. As the planning commences, why not consider adding a salad to your menus?

This time of the year, when the days darken and the chill creeps in, I find the striking colors and flavors of the season to be an even more important part of the mealtime ritual — a kind of physical and mental reinvigoration. Beginning with good quality fresh, seasonal ingredients, these recipes offer balance and lightness to otherwise heavy meals. Not only that, each on its own is a balance of flavors, colors and textures, and could stand as a light lunch as well.

Show your festive tables and your guests a little extra love these holidays with something beautiful and healthy!

Winter Salad with Yellow Beet, Blood Orange, Fennel + Chèvre. An anything-but-ordinary salad of wildly colored blood orange and roasted yellow beet, combined with the fresh crispness of licorice-y fennel bulb, and soft and creamy chèvre, dressed with a simple shallot-blood orange-honey vinaigrette — a burst of flavor in every bite!

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What’s in it for me?

Brightly colored in-season fruit + veg mean max flavor plus loads of antioxidants to brace your immune system for the cold weather. And small amounts of protein + fat from cheeses, nuts + beans provide satisfaction and help your body absorb all of the beneficial nutrientsClick on the images or links for nutrition benefits specific to each recipe.

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Roasted Squash + Cinnamon Apple Slices with Mixed Greens, Feta Cheese + Aged Balsamic Vinegar. Already planning to roast winter squash or sweet potato? Or want to, but weren’t sure yet how to incorporate them into the menu lineup? Present with cinnamon apples, feta and aged balsamic atop mixed salad greens. Warm + nourishing — it’s one of my favorite recipes on the blog!

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Raw Celeriac Salad with Chickpeas + Lemon-Thyme Vinaigrette. Think beyond the usual, trading greens for julienne-cut celeriac (celery root), chickpeas, toasted pine nuts and SarVecchio cheese (or parm or pecorino) tossed in a lemony mustard-thyme vinaigrette. Light, bright and definitely unexpected!

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Make something beautiful to share with the ones you love this winter. One, two or all three of these salads would be the perfect complement to your holiday feasting!

For more salad inspiration, visit my Salads Recipe page, or check out this roasted acorn squash beaut I shared last month.

Cheers, Heather

Tell me… What do you offer to balance the heavy winter holiday meals?

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Check out my downloadable nutrition guides.

p.s. I love hearing from you! Check back if you ask a question, because I’ll answer it here.

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