What We’re Loving: Cold Weather Salads

by Maggie Battista on November 24, 2012

in All Recipes, Salads, Vegetables, Vegetarian, What We’re Loving

Just because the days are getting shorter and the climate cooler doesn’t mean we have to give up on refreshing bowls brimming with greens and veggies. Yes, salads are often synonymous with warmer weather. But what better way to stave off winter doldrums than by eating healthful bowls of vegetables? Forget what you think a salad “should” be — i.e. a mix of crunchy and cold veggies — and warm up your mix for winter.

This Delicata Squash with Roasted Potatoes and Pomegranate Seeds recipe reminds me of my sister’s boyfriend; a towering 6’7” chef with a soft spot for delicata squash (and for cuddling my Chihuahua…). He’s big and burly, but at the same time soft and sweet. This salad is the same, making it perfect for a cool weather meal. Fresh pomegranate seeds and light-as-air feta lend a delicate freshness, while roasted fingerlings and the bite of Dijon and arugula add heft and belly-filling satisfaction. {from The Year in Food}

This Grape & Fennel Tagliatelle with Tamari Toasted Seeds recipe may take a moment to wrap your head around, but once you do this smorgasbord of tastes and textures’ll blow you away. The season’s last zucchinis are transformed into pasta-like strands that mingle with juicy bursts of Concord grape, crisp sunflower seeds and smoky thyme. Pasta salad gone green. {from Earthsprout}

I love this Fall Vegetable Slaw with Hot + Sweet Ginger Dressing because as a slaw-lover and cabbage devotee I know that this mix gets better with time. Make it a day ahead and let the flavors spend a night getting to know each other. Then warm up with this salad’s spicy kicks of ginger and cayenne. {from The First Mess}

Oh the simplicity, oh the complex soul satisfying flavors. This Baby Spinach Salad with Dates and Almonds reads like an oxymoron. So simple to prepare yet so loaded with tastes that you may not comprehend how you made it from kitchen to dinner table so fast. Talk about a salad that will get you through every cold winter day. {from Lottie + Doof}

Yes, most salads tend to be “crispy,” but this Crispy Autumn Kale Salad is so much more. Think smoky, caramelized, melt in your mouth — words usually reserved for BBQ ribs, not tough wintergreens. This salad is hibernation inducing in the best way possible. {from How Sweet It Is}

All photos taken by and appear with permission from Elenore, Kimberley, Laura, Tim, and Jessica

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in our new shop. Sign up to be the first to get tickets for the Eat Boutique Holiday Market on December 9, 2012.


Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's first-ever cookbook Food Gift Love will be published by Houghton Mifflin Harcourt in October 2015. You may pre-order now.

  • Heidi @foodiecrush

    Loving the roundup for salad, one of my favorite wintertime meals thanks to savory and rich flavors rather than standard cucumber and tomato.

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