Whether it is for the turkey dinner or for another time during the holiday season, salads add colour to the table and freshness to the menu.
They also add nutrients.
These are a few winter salads that may pique your interest.
Prosciutto, pear & burrata salad
Burrata is a ball-shaped Italian cheese made from cow’s milk. The outer shell is smooth and chewy, while the inside is creamy. It is best to bring burrata to room temperature. Remove it from the refrigerator 30 minutes before serving.
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- 8 c. baby arugula 2 L
- 1/3 c. olive oil 75 mL
- 2 tbsp. balsamic vinegar 30 mL
- 6 thin slices prosciutto, torn into strips
- 3 small red pears, sliced
- 8 oz. burrata cheese 250 g
- walnuts or pecans
- 3 tbsp. capers, drained 45 mL
- coarsely ground pepper
Place arugula in a large bowl. Drizzle with oil and vinegar and toss to coat. Transfer to a large serving bowl or tray. Top with prosciutto, pears and capers. Place the burrata ball in the centre of the salad and as you serve it, cut the ball open. Cut it into six or eight wedges. Grate on some freshly ground black pepper. If desired, serve with additional oil and vinegar.
Fennel mandarin orange salad
- 1 fennel bulb, with fronds if possible
- 4 mandarin oranges, segmented
- 1/3 c. orange juice 75 mL
- 2 tbsp. olive oil 30 mL
- 1 tbsp. grated orange zest 15 mL
- 1/4 tsp. salt 1 mL
- pinch black pepper
- pomegranate seeds, optional
Finely chop enough fennel fronds to measure one-quarter cup (60 mL) and set aside. Cut fennel bulb in half lengthwise. Remove and discard the tough outer layer, fennel core and any green stalks. Cut widthwise into thin slices. Place fennel slices in a large bowl. Add orange sections.
In a jar with a tight-fitting lid, combine the orange juice, oil, orange zest, salt and pepper. Shake well. Pour over fennel and oranges and toss gently. Sprinkle with reserved fronds and, if desired, pomegranate seeds.
Moulded cranberry-orange salad
This salad does not release easily from a fancy mould. It is best simply poured directly into a serving bowl.
- 1 tsp. unflavoured gelatin 5 mL
- 1 tbsp. plus 1 c. cold water, divided 15 mL, 250 mL
- 1 c. boiling water 250 mL
- 1 pkg. raspberry gelatin
- 3 c. fresh or thawed frozen cranberries, divided 750 mL
- 1 medium apple, cored and cut into wedges
- 2 mandarin oranges, peeled and segmented
- 1/2 c. sugar 125 mL
- 1/2 c. chopped walnuts 125 mL
- 1/2 c. finely chopped celery 125 mL
- 1 c. whipping cream 250 mL
- 1 tsp. vanilla 5 mL
- 1 tbsp. icing sugar 15 mL
- sugared cranberries, optional
Sprinkle unflavoured gelatin over one tablespoon (15 mL) cold water and let stand one minute. Add boiling water and raspberry gelatin. Stir until gelatin is dissolved, about two minutes. Stir in remaining cold water. Refrigerate until thickened but not fully set, about 45 minutes.
Pulse two cups (500 mL) cranberries, apple and orange in a food processor until chopped. Transfer to a small bowl and stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries.
Pour into an eight cup (2 L) serving dish. Cover and refrigerate overnight or until firm.
Before serving, garnish with lightly sweetened whipped cream and a few sugared cranberries.
Warm roasted beet salad
This salad is outstanding. And if you don’t feel like using any salad greens, it’s even better. Use lots of hazelnuts and blue cheese. Stilton is nice and creamy and mild. Serve warm or chilled.
- 8 fresh beets, any colour
- cooking spray
- 1 1/2 c. orange juice 375 mL
- 1 shallot, chopped
- 2 tbsp. olive oil 30 mL
- 2 tbsp. balsamic vinegar 30 mL
- 1 tsp. minced fresh thyme or 1/4 tsp./1 mL dried thyme 5 mL
- 1/2 tsp. grated orange zest 2 mL
- pinch salt
- pinch pepper
- 6 c. fresh arugula or baby spinach 1.5 L
- 3 tbsp. crumbled blue cheese 45 mL
- 3 tbsp. chopped hazelnuts, toasted 45 mL
Rub beets lightly with cooking oil. Place on a baking sheet. Bake at 350 F (160 C) for 40-50 minutes or until tender, turning occasionally. When tender, cool enough so they can be handled. Peel and cut into wedges.
Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup (75 mL). Remove from heat. Whisk in next seven ingredients. Set aside to cool.
Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup (60 mL) dressing and toss to coat. Divide mixture among six individual salad plates. Place beets in the same bowl and add remaining dressing. Toss to coat. Arrange on arugula. Sprinkle salads with blue cheese and hazelnuts.
Cranberry apple quinoa salad
- 1 1/2 c. water or low-sodium vegetable stock 375 mL
- 3/4 c. quinoa, rinsed and drained 185 mL
- 1/2 c. dried cranberries 125 mL
- 1 bunch black kale, ribs removed and roughly chopped
- 2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
- 1/4 small red onion, thinly sliced
- 1/3 c. toasted pecans, roughly chopped 75 mL
- 2 oz. feta 57 g
- 1 tbsp. Dijon mustard 15 mL
- 1 tbsp. extra-virgin olive oil 15 mL
- 1 tbsp. honey 15 mL
- juice of 1 lemon
- pinch crushed red pepper flakes
- freshly ground black pepper
In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes. Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam five minutes.
Meanwhile, place kale in a large bowl. Add cranberries, apples, onion, pecans and feta. When the quinoa has cooled, add it to the bowl and toss to combine all ingredients.
In a small bowl, whisk mustard, oil, honey, lemon juice and red pepper flakes. Add salt and black pepper to your taste.
Pour dressing over salad and toss to combine. Serves six as a main course.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
