When it’s cold outside, we need something warming in our salad bowl to keep the fire going!
You don’t need the cold iceberg lettuce to make a nutrient dense salad in the colder months. Many greens taste amazing when they are lightly steamed or sauteed, including spinach, kale and chard. Combining some raw and cooked veggies gives the perfect balance of warm and cold and makes for some delicious salad combinations.
Warm Salad with Balsamic Orange Radicchio, Sweet Potatoes and Walnuts on Arugula
2 big handfuls of arugula
1 radicchio
2 small sweet potatoes
¼ cup sundried tomatoes
¼ cucumber
⅓ cup walnuts, roughly chopped
2-3 strips kelp seaweed (optional)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 garlic cloves
Splash orange juice
Pinch sea salt
Pinch pepper
Dressing:
¼ cup orange juice (about ¾ of an orange)
¼ cup olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
How to make:
Warm up some filtered water and soak sundried tomatoes. In another bowl, soak dulse seaweed in filtered cold water.
Peel off the first layer of leaves from the radicchio. Cut into quarters lengthwise, then cut out the white heart. Slice radicchio thinly and mince garlic. Warm olive oil, splash of orange juice and balsamic in a large skillet for a minute or so, then throw in radicchio and garlic along with a pinch of sea salt and pepper. Saute for about 6-7 minutes, until radicchio is wilted and balsamic becomes a bit thicker.
Meanwhile, wash sweet potatoes (if using organic produce you can leave the skin on), cut into little 1 inch cubes and steam for 5-7 minutes. They should be soft but not soggy.
Make salad dressing by mixing all ingredients in a small bowl or in a blender.
To assemble salad, put arugula in the bottom of the bowl (or 2 individual bowls), rinse tomatoes and seaweed and place on top of arugula with the rest of the ingredients. Drizzle with balsamic orange dressing.
Makes 2 main dish salads or 4-6 side dishes.
