I need more greens in my winter life!

warm winter salad

warm winter salad with an immunity boost!

Lately, I’ve been neglecting my poor relationship with my hearty greens. Yes, I’ve been guilty of the carb loading, creamy soups, and hearty breads this month, but I’ve discovered a new salad that is actually good warm! Yes, warm.

warm winter salad with roasted greens

warm winter salad with roasted fennel, brussel sprouts, kale topped with a citrus vinaigrette

This winter salad packs a huge amount of leafy greens, but won’t leave you with the winter chills! It’s a perfect warm salad to pair with a nice savory soup this winter. If you’re like me, you might struggle getting in your rich leafy greens, but with this warm winter salad, there’s no more excuses (even if it’s freezing here in Brooklyn)! Trust me, I always want to run to my favorite homemade tomato pasta with lots of garlic and olive oil, or opt for a local vegan pizza. But too often I curl up lazily after those heavy meals and find that I want something to reenergize my body. It’s always difficult to fight the urge to hibernate. But luckily, I have a few tricks up my sleeve, one of which is this salad.

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This warm winter salad is packed with hearty immunity boosting superfoods like Vitamin C packed fennel, grapefruit, and kale! This salad will keep your body running and healthy to survive the winter chills, while also keeping you warm, satisfied, healthy, and happy.

warm winter salad with a citrus vinaigrette

Warm winter salad topped with a pear and citrus vinaigrette!

The fennel paired with the brussel sprouts and citrus vinaigrette pack in flavor while maintaining a delicate balance letting each of the fruits and veggies speak for themselves. This particular salad is very light, but with the pistachios and pears, it’s both fragrant and elegant.  This salad is also a great side dish alongside some quinoa (protein boost!), couscous, or even a baked sweet potato! You can make this recipe two ways. You can either shred your greens (I prefer this way), or you can keep everything whole for a heartier alternative. It’s completely up to you. I love this salad either way.

shaved fennel brussel sprout salad

i like shredding and shaving the fennel and brussel sprouts, but you can enjoy them whole too!

I’ve been busy testing out some vegan products, which I’m excited to share with you. PLUS, I have another giveaway coming soon, which involves delightful bags of coffee, so get excited for that and watch for my announcements on how you can enter for your chance to win some!

warm winter salad

warm winter salad topped with pistachios, pears and more!

 

Immunity Boosting Warm Winter Salad with Citrus Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, vegan
Cuisine: healthy, vegan, vegetarian
Serves: 4
Ingredients
  • 1 Tbl olive oil
  • 1 lbs brussel sprouts, chopped
  • 1 bulb of fennel, thinly sliced
  • 1 bunch of kale, chopped
  • 1 sprig of fresh rosemary, minced
  • 1 Tbl fresh sage, minced
  • 2 cloves of garlic, chopped
  • ¼ cup shelled pistachios
  • 3 slices tempeh bacon, chopped
  • sea salt, to taste
  • pepper, to taste
  • ½ avocado, sliced, for garnish
  • green olives, for garnish (optional)
  • pear slices, for garnish (optional)
  • dried apricots, for garnish (optional)
  • For the vinaigrette
  • 3 Tbl olive oil
  • 3 Tbl grapefruit juice
  • ½-1 pear, cored
  • 1 Tbl tahini (optional)
  • 1 tsp pure maple syrup (optional to cut down the bitterness)
  • pepper, to taste
  • salt, to taste
Directions
  1. Preheat oven to 350 degrees F. Drizzle olive oil in an 8x8” glass baking dish. If you want a shredded salad, place your brussel sprouts, fennel, kale, rosemary, sage, and garlic into a food processor, and pulse 2-3 times to roughly shred your greens, and transfer to your glass baking dish, coating your greens with olive oil. If you prefer your greens to be more whole, simply place them roughly chopped into your glass baking dish.
  2. Add in your pistachios, tempeh bacon, and green olives (if using). Top with sea salt and fresh black pepper, to taste. Bake for about 25-30 minutes or until your greens are tender.
  3. Meanwhile, prepare your citrus vinaigrette. In a food processor or blender, combine your olive oil, grapefruit juice, pear, tahini (if using), maple syrup (if using), and process until well combined. Taste for salt and pepper and any other adjustments. If your vinaigrette is too tart, add in more maple syrup, if it is too bland, add in more pear and grapefruit juice.
  4. Once your veggies are roasted and tender, remove from oven, drizzle with your citrus vinaigrette, garnish with avocado, sliced pear, and apricots (if using), and enjoy warm or at room temperature! Snob away.

 

warm winter salad

Roasted brussel sprout salad with fennel, pistachios, and a citrus vinaigrette

Keep warm and keep your body healthy! I love this recipe and I know you will too!

Happy Snobbing,

Alex

P.S. This winter salad recipe is not only an immunity boost, it is also a great way to pack in other nutrients and fiber! Remember, I’m doing a giveaway soon, so be sure to check back for details on winning some coffee!

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